sticky braised beef brisket

taste.com.au - - WEEKEND -

serves 6 (as part of a ban­quet) | prep 15 mins cook­ing 2 hours 40 mins

1kg beef brisket, trimmed, cut into 4cm pieces 2 tbs peanut oil 6 gar­lic cloves, thinly sliced 2cm-piece fresh gin­ger, peeled, thinly sliced 1 cin­na­mon stick 2 star anise 1 tsp Chi­nese five spice 1 tsp dried chilli flakes

60ml ( 14⁄ cup) Shaox­ing wine 60ml ( 14⁄ cup) ABC Sweet Soy Sauce Ke­cap Ma­nis 500ml (2 cups) beef stock 1 bunch green shal­lots, trimmed, cut into 6cm lengths 2 car­rots, peeled, coarsely chopped Steamed rice, to serve

1 Place the brisket in a large saucepan and cover with cold wa­ter. Bring to the boil over high heat. Re­duce the heat and sim­mer for 15 min­utes. Use a slot­ted spoon to trans­fer the brisket to a plate and set aside. Dis­card the wa­ter. 2 Heat the oil in a large heavy-based saucepan. Add the gar­lic, gin­ger, cin­na­mon, star anise, five spice and chilli flakes. Cook, stir­ring, for 1 minute or un­til aro­matic. Return the brisket to the pan with the Shaox­ing wine, sweet soy sauce, stock and 500ml (2 cups) wa­ter. Bring to the boil. Re­duce the heat, cover and sim­mer for 1 hour. Stir and add a lit­tle more wa­ter, if re­quired. Cover and cook for a fur­ther 1 hour or un­til the meat is very ten­der. 3 Add the green shal­lot and car­rot to the pan. Cover and cook for 15 min­utes. Serve with steamed rice.

PER SERVE • 36g pro­tein • 17g fat (5g sat­u­rated fat) • 34g carb • 3g di­etary fi­bre • 453 Cals (1893kj)

tip!

Us­ing ke­cap ma­nis, a sweet In­done­sian soy sauce, in the braise gives the meat a rich flavour and thick, sticky coat­ing.

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