Braised Beef Brisket Recipe

Beef Brisket is a very popular cut of meat amongst the Chinese. Often cooked in soup and served with noodle, or braised/stewed and served with boiled rice. It may take a little longer to cook, but the result is worth the effort.


  • 300g beef brisket, cut into short strips
  • 1 carrot, cut into bite size retangles
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 thumb-sized ginger, minced
  • 4 tablespoons Chinese Shao Xing rice wine
  • 1 teaspoon coarse sea salt
  • 1 teaspoon brown sugar
  • 1 glass water
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 tablespoon sunflower oil
  • A pinch of freshly ground black pepper


  1. Mix the brisket with the ginger, ground pepper and rice wine, and marinate for about 1 hour prior to cooking.
  2. Place the mixture in a saucepan with the water, bring to the boil then fish the brisket out and set aside. Keep the broth for later.
  3. Heat the oil in a wok and brown the garlic, onion and carrot. Add in the brisket, stir fry for 1-2 minutes.
  4. Add in the salt, sugar, bay leaf and tomato paste then pour the broth back in.
  5. Bring to the boil then transfer the whole lot into a claypot, cover and cook on the hob on low heat for 2 hours.

Versatility Note:

  1. Radish can be added or used as a substitute for carrot.
  2. If you don't have a claypot, a slow cooker can be just as good. Failing that, cook it in a casserole in the oven on 180°C would do too.