1 lb. beef brisket
6 c. boiling water
1 tbsp. rice wine or dry sherry
3 slices fresh ginger root
1 lb. Chinese cabbage
2 tbsp. vegetable oil
1 1/2 tsp. salt
1/4 c. beef broth

(Slices of fresh ginger root should be about 1 inch in diameter).

Use a cleaver to cut beef into thin slices. Place in a large heavy pot. Pour 3 cups boiling water over beef slices; drain well. Add 3 more cups boiling water to beef and bring to a boil over low heat. Add wine and ginger root. Cover and cook 2 hours over low heat. Chop cabbage into 2 inch square pieces. Add chopped cabbage, oil, salt and beef broth to beef. Cook 30 minutes longer. Serve hot in a large bowl. Makes 4 servings.