Chinese Beef Brisket

Chinese Beef Brisket

If you are yet to try cooking your own brisket, this is the recipe for you. Fork tender brisket, packed with flavour, perfect for cooking in advance or batch freezing and sure to impress whoever is lucky enough to get a seat at your table. You can make this recipe quickly with a pressure cooker, slowly in the slow cooker and somewhere in between on the stovetop. 

Ingredients

1.2kg Ethical Farmers 100% grass fed beef brisket cut into 5 cm cubes 

Rice

2 cups medium grain white rice (or make your favourite)

3 ½ cups filtered water, or broth, or stock

Blanch Ingredients

1 cinnamon stick 

5 cm ginger 

3 cloves

1 star-anise 

Braise Ingredients

1 tbs beef tallow or ghee or olive oil

½ tbsp sesame oil

3 cloves garlic 

5 cm ginger, minced

1 cinnamon stick

2 cardamom pods 

½ Chinese cooking wine or cooking sake 

3 tbsp tamari 

1 tbsp fish sauce 

1 tbsp honey or real maple syrup 

1-2 cups blanching liquid  

Garnish

½ bunch spring onion sliced, green & white parts

Method

1. Blanch: Add your beef chunks to a pot and just enough filtered water to cover the beef. Next add your blanching ingredients to the pot and turn your heat to high. Boil for about 10 min and skim off the impurities that come to the top.
2. Take the beef out of the pot, saving the blanching liquid in another bowl. Rinse the beef under cold water and set aside. 
3. Braise: Place your gas top pressure cooker or electric pressure cooker on high (or a pot or pan on your stove on high) add tallow and oil, once melted add spices and garlic. Sauté for 2-3 min or until fragrant.
4. Braise: Add the beef, spring onions, Chinese cooking wine or sake, tamari, fish sauce, honey or maple and enough of your reserved blanching liquid to cover the meat. Pop the lid on and pressure cook for 1 hour on high or in a slow cooker for 6-7 hours or in a pot on your stovetop for 4-5 hours. 
5. Rice: Rinse and start cooking your rice 20 min before your brisket is due to finish. Bring the rice and filtered water or broth to a simmer then put a lid on and turn your heat down low. Cook for 15-20 min.
6. Garnish: Serve your brisket on top of the rice with sliced spring onion to garnish.