I have a bottle of red wine (nero d'avola) that got opened for a party and didn't get used . . .
I really like the flavor of star anise with meat dishes (pho, brined pork shops) and I'm thinking of putting them together with either beef or lamb in a slow braise.
Red wine, star anise, bay, garlic . . .anyone done this?
I wonder if I'll need to pluck the stars out before it's done to temper the spice.