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
- Mix the brisket with the ginger, ground pepper and rice wine, and marinate for about 1 hour prior to cooking.
- 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.
- Heat the oil in a wok and brown the garlic, onion and carrot. Add in the brisket, stir fry for 1-2 minutes.
- Add in the salt, sugar, bay leaf and tomato paste then pour the broth back in.
- Bring to the boil then transfer the whole lot into a claypot, cover and cook on the hob on low heat for 2 hours.
- Radish can be added or used as a substitute for carrot.
- 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.
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| Festive Food
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| Vegetarian |