Chinese-Style Braised Beef Brisket

Slow-braised brisket in a soy and shaoxing wine sauce until the collagen breaks down into a rich, glossy braise.

Ingredients

• 2 tbsp oil
• 1.5kg beef brisket
• 40g ginger (roughly a 5cm piece), smashed
• 6 garlic cloves, bashed
• 80ml soy sauce
• 100ml shaoxing wine or dry sherry (or extra beef stock)
• 500ml beef stock
• 2 star anise
• 1 tbsp sugar
• 3 spring onions, cut into chunks
• Cornflour slurry to thicken (optional)

Method

1. Heat oil in a large heavy-based pot over high heat. Brown the brisket on all sides until deeply coloured. Set aside.
2. Reduce heat to medium. Toast the ginger and garlic in the same pot for 1 minute.
3. Add soy sauce, shaoxing wine, beef stock, star anise, and sugar. Stir to combine.
4. Return brisket to the pot and add spring onions. Cover and braise in the oven at 140–150°C for 3.5–4 hours, until very tender.
5. Remove from oven and allow to cool. Lift out the brisket and strain the liquid through a sieve, discarding the solids.
6. Slice brisket against the grain and return to the strained sauce.

Nutrition (per serving, approximate)

Notes

• Serve with steamed rice and greens. The sauce is excellent spooned over both.
• The braising liquid reduces and concentrates as it cooks — don’t be tempted to add more liquid.
• Keeps well refrigerated for 3–4 days; the flavour improves overnight.
• First attempt I also added carrots and dark soy - complaint was that it was too salty

Tags: #beef #chinese #onepot