Ingredients
The following ingredients have 4 Servings
- 450g beef brisket, 3-4cm pieces
- 2 tbsp peanut oil
- 2 small garlic cloves, finely chopped
- 1cm knob of ginger, finely chopped
- 3 tbsp chilli bean sauce
- 1 tbsp gochujang
- 3 cups chicken stock, approximately
- 1 small cinnamon quill
- 1 whole star anise
- 1 tbsp yellow bean soy sauce
- 2 tsp castor sugar
- Note: Check sauces are gluten-free if required.
Instruction
- <p><strong>1.</strong> Place brisket pieces in a pot of cold water. Bring to a boil. When scum comes to top, drain then rinse brisket under cold water. Pat dry with paper towel.</p> <p><strong>2.</strong> Place one tablespoon of oil in a wok over high heat. When smoking, add beef and saute until well browned then reserve to one side. Add remaining oil followed by garlic and ginger and stir-fry until fragrant, then add the chilli bean sauce and gochujang.</p> <p><strong>3.</strong> Stir over high heat for a minute until fragrant. Add beef pieces, stir through until well coated then add chicken stock and whole spices.</p> <p><strong>4.</strong> Reduce heat, cover wok with a lid, and simmer over a very low heat for about 1 1/2 hours.</p> <p><strong>5.</strong> Remove lid. Continue to cook until beef is tender and liquid has reduced to a saucy consistency. Stir in soy and sugar. Adjust seasoning, then serve.</p> <p><strong>Serving suggestion:</strong> This is delicious with a bowl of steamed rice, and <a target="_blank" href="http://www.goodfood.com.au/good-food/cook/recipe/cucumber-salad-with-chinese-black-vinegar-20150415-3u3jb.html">my cucumber salad</a> helps to counter the chilli in the beef.</p>
