Braised Beef Brisket

Build the Meal Around Braised Beef Brisket

• Steamed rice
• Noodles in the sauce
• Blanched greens

Sides from the same cuisine on this site: Stir-Fried Water Spinach, Vegan Fried Rice.

How to Cook Braised Beef Brisket

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1. Put the beef in cold water, bring to the boil and blanch 5 minutes. Drain, rinse the beef and wash out the pot.

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2. Heat the oil and fry the ginger, garlic and spring onions 2 minutes.

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3. Add the chu hou paste and mashed bean curd and fry 1 minute.

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4. Add the beef and turn it in the paste until coated.

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5. Add both soy sauces, the wine, rock sugar, star anise, cinnamon, tangerine peel, water and salt.

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6. Bring to a simmer, cover, and cook over the lowest heat 2 hours 20 minutes.

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7. Add the daikon and cook a further 40 minutes, until the beef is completely tender and the daikon translucent.

   Mark done

8. Take the lid off and reduce the sauce if it is thin.

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9. Scatter with spring onion and coriander and serve from the pot with rice.

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Worth Knowing Before You Cook

Brisket with the tendon on. Lean brisket gives a watery sauce.

Daikon in for the last forty minutes only.

Blanch the beef and wash the pot, or the sauce goes grey.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Refrigerated for 4 days and better on the second. Freezes 3 months.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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