Beef brisket with chilli-oil sauce


Gourmet Traveller (Australia) - - Colour My World -

“I first wrote about the Can­tonese clas­sic, beef brisket, in my book Hong Kong Food City. It’s tra­di­tion­ally cooked with chunks of daikon and is served with oys­ter sauce or chilli sauce,” says Tan. “This recipe is a breeze to make and is per­fect on a cool spring day – the charm lays in the per­fect bal­ance of spices, which en­hances the distinc­tive beef flavour. This ver­sion is rather mag­i­cal, es­pe­cially with a ro­bust chilli-oil sauce. It’s a hot favourite with fam­ily and friends – it’s one of my sis­ter’s favourite recipes. You’re more likely to en­counter this dish in spe­cialty food stalls rather than in Chi­nese restau­rants.”

Beef brisket White ce­ramic cup and white din­ner plate from Lit­tle White Dish. Stack of bowls from Young Ves­sels and Ob­jects. Pourer (with chilli oil) from Brett Stone. Small plate and large bowl from Chef Vs Clay.

All other props stylist’s own. Stock­ists p167. 1 kg piece beef brisket, fat trimmed 1 tbsp veg­etable oil 20 gm gin­ger (about

4cm), sliced 2 large gar­lic cloves, finely chopped 2 spring onions, cut into 2.5cm lengths 2 star anise 4 bay leaves 1 tsp Sichuan pep­per­corns 1 small cin­na­mon quill 2 pieces dried tan­ger­ine peel (see note) 1 tbsp coarsely crushed rock su­gar (see note) 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tsp corn­flour mixed with 1 tbsp wa­ter

Steamed rice and co­rian­der, to serve

CHILLI-OIL SAUCE 1 gar­lic clove, finely chopped 2 tsp finely chopped gin­ger 1½ tbsp light soy sauce 80 ml (⅓ cup) chilli oil (see note) 2 tsp rice vine­gar

Pinch of caster su­gar

1 Place beef in a large saucepan, cover with wa­ter and bring to the boil. Re­duce heat to medium and sim­mer to re­move im­pu­ri­ties (8-10 min­utes). Re­move with a slot­ted spoon and rinse un­der cold wa­ter. Rinse the saucepan. 2 Heat veg­etable oil in the same saucepan over high heat. Add gin­ger, gar­lic and spring onion and stir-fry un­til fra­grant (1-2 min­utes). Add star anise, bay leaves, Sichuan pep­per­corns and cin­na­mon, re­duce heat to medium, and stir-fry un­til fra­grant (3-4 min­utes). Add tan­ger­ine peel, rock su­gar, light and dark soy sauce and beef, cover with wa­ter (about 3 litres) and bring to the boil. Cover par­tially with a lid, then re­duce the heat to low-medium and sim­mer un­til beef is fork-ten­der (1½ hours to 2 hours).

3 Mean­while, for chilli-oil sauce, whisk in­gre­di­ents in a bowl un­til su­gar dis­solves.

4 Trans­fer beef to a large heat­proof bowl with a slot­ted spoon. La­dle some brais­ing liq­uid over the beef to taste and cover to keep warm.

Strain re­main­ing brais­ing liq­uid through a fine sieve (dis­card solids) and trans­fer 500ml of the liq­uid to a small saucepan. Bring to the boil, add corn­flour and whisk un­til a smooth glossy sauce forms, sea­son to taste and keep warm. Slice beef and place in a large bowl, pour over

2-3 la­dles of re­duced stock to taste, then some chilli-oil sauce. Serve with rice and co­rian­der.

Dried tan­ger­ine peel, rock su­gar and chilli oil are avail­able from Asian gro­cers. Beer sug­ges­tion Am­ber ale.

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