BRAISED RED YEAST RICE BEEF BRISKET
800g beef brisket, cut into 3cm cubes 2 tbsp cooking oil 75g yellow onion, minced 2 cloves garlic, minced 20g ginger, minced 50g red yeast rice liquid* 150g tomato ketchup 2 pieces black cardamom (cao guo)* 2 tbsp sugar 2 tbsp plum sauce 250ml chicken stock Salt, to taste *Available at Sheng Siong.
1 In a dry saucepan over high heat, lightly sear the beef cubes on all sides for 3min until they start to brown. Transfer to a plate and set aside. 2 Heat the oil in a wok, add the onions, garlic and ginger, and stir-fry for 2min until fragrant. 3 Add the seared beef cubes and the rest of the ingredients to the wok and mix well. Bring to the boil and simmer for 10min. 4 Transfer all ingredients to a pot. Make sure that all of them are submerged in liquid. 5 Simmer for 90min to 2 hours, until the beef softens. Serve over steamed rice.