SLOW COOKER HONEY SOY BEEF BRISKET

SERVES 6. PREP 5 MINS. COOK 6 HRS 20 MINS

INGREDIENTS

• 250g packet vermicelli rice noodles

• 1 carrot, peeled, shredded into long strips

• 2 baby qukes, thinly sliced

• Fresh coriander sprigs, to serve

• 1 green shallot, thinly sliced diagonally

• 1 tbsp sesame seeds, toasted

HONEY SOY BEEF

• 80ml (⅓ cup) salt-reduced soy sauce

• 60ml (¼ cup) hoisin

• 60ml (¼ cup) honey

• 3cm piece fresh ginger, thickly sliced

• 3 whole star anise

• 3 garlic cloves, halved

• 1.5kg piece beef brisket

METHOD

1 To make the honey soy beef, combine the soy sauce, hoisin, honey, ginger, star anise, garlic and 125ml (½ cup) water in a slow cooker. Add the beef and turn to coat. Cover and cook on High, turning every 2 hours, for 5-6 hours or until the beef is very tender. Use two forks to shred the beef. Transfer to a bowl. Cover to keep warm.

2 Pour liquid from slow cooker into a large saucepan. Bring to the boil over high heat. Cook for 15-20 minutes or until liquid has reduced to about 250ml (1 cup). (Alternatively, you can do this in the slow cooker if your slow cooker has a simmer function). Strain through a fine sieve and discard solids. Set aside for 5 minutes to allow oil to settle on top. Carefully pour as much oil off top as possible. Add beef and toss to combine.

3 Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain. Divide among serving bowls. Top with twothirds of the beef mixture, reserving one-third for pancakes tomorrow night. Top with carrot, cucumber and coriander. Sprinkle with shallot and sesame seeds.