Twice-Cooked Beans With Pork And XO Sauce - Mushroom, Black Fungus & Fennel Salad - Slow-Braised Brisket In Chu Hou Sauce - Chinese Custard Tarts (part 3)

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Slow-Braised Brisket In Chu Hou Sauce

·         Serves: 4-6

Ingredient

·         1/2 cup (125ml) peanut oil

·         1.5kg beef brisket, cut into chunks

·         2 onions, cut into thick wedges

·         4 garlic cloves, finely chopped

·         8 cm piece ginger, half thinly sliced, half finely chopped

·         1/2 cup (125ml) chu hou sauce

·         3 cups (750ml) good-quality beef stock

·         3 star anise

·         2 tsp caster sugar

·         250g punnet cherry tomatoes, halved

·         2 tbs finely chopped ginger

·         1 bunch coriander, leaves picked

·         2 tbs lime juice

·         Sliced long red chillies, to serve

Slow-Braised Brisket In Chu Hou Sauce
Slow-Braised Brisket In Chu Hou Sauce

 Recipe

1.    Heat 1/4 cup(60ml) oil in a flameproof casserole over medium-high heat.

2.    Cook the beef, in batches, until browned, then set aside. Add the onion, garlic  and thinly sliced ginger to the casserole and fry for 2-3 minutes until lightly coloured. Add the chu hou sauce and  cook, stirring, for 1 minute. Return the beef to the casserole with the stock, star anise, sugar and enough water to cover. Bring to the boil, reduce heat to low, cover and  cook for 2 hours or until beef is tender.

3.    Combine tomato, chopped ginger, coriander and lime juice with remaining 1/4 cup (60ml) oil, then season.

4.    Garnish the beef with the chilli and serve with the tomato salad.

 
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