Beef Brisket

Name: Beef Brisket
Ingredients: 1 3/4 cups beef stock; 1/3 cup Chinese rice wine or dry sherry; 1/3 cup light soy sauce; 2 tsp brown sugar; 5 cloves garlic, roughly chopped; 2 None star anise; 1 None cinnamon stick; 2 tsp Sichuan pepper; 2 None green onions, roughly chopped; 3 cups vegetable oil; 1 1/2 lbs beef brisket; 1 None cucumber, deseeded, cut lengthwise into ribbons; 1/2 None green pepper, deseeded, finely chopped; 1/2 None red pepper, deseeded, finely chopped

14 ingredients

4 steps

Ingredients

1 3/4 cups beef stock
1/3 cup Chinese rice wine or dry sherry
1/3 cup light soy sauce
2 tsp brown sugar
5 cloves garlic, roughly chopped
2 None star anise
1 None cinnamon stick
2 tsp Sichuan pepper
2 None green onions, roughly chopped
3 cups vegetable oil
1 1/2 lbs beef brisket
1 None cucumber, deseeded, cut lengthwise into ribbons
1/2 None green pepper, deseeded, finely chopped
1/2 None red pepper, deseeded, finely chopped

Directions

1

Place the stock, wine, soy sauce, brown sugar, garlic, star anise, cinnamon, pepper, green onions and 1 3/4 cups water in a large saucepan. Bring to a boil and reduce heat, simmer, uncovered, for 10 mins.
2

Meanwhile, heat the oil in a wok or large pan and cook beef for 1 min each side, or until browned. Remove beef from pan and drain on paper towels. Reserve oil in wok.
3

Add beef to simmering stock mixture and simmer, covered, for 1 hour 30 mins, or until beef is tender. Remove beef from stock. Return stock to heat and simmer, uncovered, for 5 mins. Strain stock mixture into large bowl.
4

Heat reserved oil and cook brisket for 2 mins each side, or until crisp. Slice thinly and arrange on a serving platter. Drizzle over stock mixture. Top with cucumber and peppers.