Ingredients
The following ingredients have 4 Servings
- <b>Red braised brisket</b>
- 1kg trimmed beef brisket
- 350ml Shaoxing wine
- 175ml light soy sauce
- 120g rock sugar 4cm ginger, smashed
- 5 cloves garlic, smashed
- 2 shallots (green part)
- 8 star anise
- 2 quills cassia peel of ½ mandarin
- vegetable oil, for deep-frying
- 2½ tbsp peanut oil
- 4cm knob of ginger, finely chopped
- 4 cloves garlic, finely chopped
- 4 tsp dark soy sauce
- 160ml chicken stock
- 1 tsp white sugar
- 2 tsp roasted and ground Sichuan pepper
- 4 tsp chilli oil
- sesame oil and finely sliced spring onions, to serve
Instruction
- <p><b>1.</b> Cover brisket with cold water and bring to the boil. Drain, discarding water. Rinse well and set aside. Combine all other brisket ingredients in a clean pot with 2½ litres cold water and bring to the boil. Add brisket, turn heat down to barely simmering and cook for about 4 hours, until fork-tender. Once cooked, remove brisket and refrigerate overnight. Save the stock to reuse.</p> <p><b>2. </b>When you're ready to eat, cut brisket into 5mm-thick slices. In a wok, heat the vegetable oil to 180°C and deep-fry in small batches for 2 minutes, turning over halfway, until dark and crispy around the edges. Drain on a paper towel. </p> <p><b>3.</b> Wipe the wok clean, then place over medium heat and add the peanut oil. When the oil is hot, add the ginger and garlic and stir-fry until fragrant, then add the brisket and the rest of the ingredients, saving some Sichuan pepper to serve. Cook until the sauce is thick and almost reduced to a glaze. To finish, transfer to a serving plate, drizzle with sesame oil and garnish with finely sliced spring onions, then serve with rice and steamed Asian greens.</p>
