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