Best 4 Star Anise Brine Recipes

Star anise brine is a flavorful and aromatic liquid used to enhance the taste of meats, poultry, and vegetables. Made with a combination of water, salt, sugar, and star anise, this brine imparts a unique flavor to your dishes. Whether you are looking to brine a turkey for Thanksgiving dinner or simply want to add a bit of extra flavor to your grilled chicken, star anise brine is a versatile and delicious option. Read on to learn how to make and use star anise brine, and discover some creative recipes that will tantalize your taste buds.

Let's cook with our recipes!

STAR ANISE BRINE

Star Anise Brine image

Back in 2012, Sam Sifton spent some time with Jesse Griffiths, a hunter, and the author of who wrote "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish." Mr. Griffiths brined the chops he hunted and gathered chops in an anise-flavored brine. "The result," Sifton wrote at the time, "is like overproof American whiskey touched by a splash of water, its flavor enhanced rather than diluted by the process." But home cooks should take note that this same brine is not just for feral boar. Use it on the very chops you'd buy at the supermarket. Simply make up the brine the night before (or even the morning of), and soak your chops. Try it in our recipe for smothered pork chops, or in your own recipe for chops, but do try it.

Provided by Sam Sifton

Time 30m

Yield About 1 gallon

Number Of Ingredients 4

Ingredients

1 cup kosher salt
1 cup packed brown sugar
2 pods star anise
4 bay leaves

Steps:

In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove.
Let cool completely and refrigerate until needed.

Nutrition Facts : @context http, Calories 856, UnsaturatedFat 1 gram, Carbohydrate 220 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 526 milligrams, Sugar 213 grams

MAPLE BRINED ROAST TURKEY

Maple Brined Roast Turkey image

Brining a turkey whole before roasting makes the meat incredibly succulent and juicy and the generous 32 cubic foot capacity of Samsung's French Door Refrigerator (RF323) makes fitting a whole turkey alongside your everyday groceries possible. Simply slide the stockpot with the turkey in the brine into the fridge and chill for at least a day. The high-efficiency LED lighting will make it easy to find all the other ingredients, even those tucked into a corner, you need while the turkey is brining.

Provided by Food Network

Yield Serves 8

Number Of Ingredients 14

Ingredients

1 cup Kosher salt, plus more to taste
1/2 cup packed brown sugar
1 tablespoon whole black peppercorns
10 whole star anise
2 cinnamon sticks
1 teaspoon crushed red chile flakes
2-inch piece fresh peeled ginger, sliced
8 garlic cloves, smashed
1 1/2 cups plus 2 tablespoons grade B maple syrup
1 cup plus 1 tablespoon soy sauce
5 quarts plus 2 cups water
1 whole (10- to 12-pound) turkey, giblets and neck removed
Freshly ground black pepper
3 red onions, cut into 1-inch wedges

Steps:

1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.

CIDER-BRINED TURKEY WITH STAR ANISE AND CINNAMON

Cider-Brined Turkey with Star Anise and Cinnamon image

"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and glaze meats like pork or duck." Tent the turkey-especially the wings-with foil if it darkens too quickly while roasting.

Provided by Anita Lo

Categories turkey Thanksgiving Dinner Fall Cinnamon Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11

Ingredients

2 quarts plus 1 cup apple cider
1 cup kosher salt plus more
1 cup soy sauce
1/2 cup (packed) light brown sugar
16 whole black peppercorns
8 whole star anise pods plus more for garnish
6 garlic cloves, smashed
6 scallions, white parts only, trimmed, split lengthwise
6 1/4"-thick slices unpeeled ginger
5 dried shiitake mushrooms
2 3"-4" cinnamon sticks plus more

Steps:

Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. transfer turkey to a platter. Let rest for at least 20 minutes before carving.
Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.

PRIMETIME PASTRAMI

Primetime Pastrami image

Provided by Guy Fieri

Categories main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

Ingredients

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
1 whole brisket, trimmed

Steps:

For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
After a minimum of 5 days, prepare a smoker for 225 degrees F.
Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

Tips:

Choose fresh, high-quality star anise for the brine. Look for pods that are whole, unbroken, and have a strong, sweet aroma.
Use a large pot or container to make the brine. This will allow the turkey or chicken to be completely submerged in the liquid.
Bring the brine to a boil, then remove from heat and let cool slightly before adding the turkey or chicken. This will help to prevent the meat from overcooking.
Brine the turkey or chicken for at least 12 hours, but no longer than 24 hours. This will give the brine time to penetrate the meat and flavor it thoroughly.
After brining, rinse the turkey or chicken thoroughly with cold water and pat dry before cooking.
Use the leftover brine to make a delicious gravy or sauce to serve with the turkey or chicken.

Conclusion:

Brining a turkey or chicken in a star anise brine is a great way to add flavor and moisture to the meat. This simple technique can be used to prepare a delicious and memorable meal for your family and friends. With its unique and aromatic flavor, star anise brine is sure to impress your guests.