Name: Slow-braised brisket in chu hou sauce
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 1
Cuisine: asian
Ingredients: 125ml peanut oil; 1.5kg beef brisket, cut into chunks; 2 onions, cut into thick wedges; 4 garlic cloves, finely chopped; 8cm piece ginger, half thinly sliced, half finely chopped; 125ml chu hou sauce; 750ml beef stock; 3 star anise; 10.00 gm caster sugar; 250g punnet cherry tomatoes, halved; 40.00 ml finely chopped ginger; 1 bunch coriander, leaves picked; 42.00 gm lime juice; Sliced long red chillies, to serve

Slow-braised brisket in chu hou sauce

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Prep Time:
10 minutes

Cook Time:
130 minutes

Total Time:
140 minutes

Tender Chinese beef brisket melts in your mouth after slow cooking.

Ingredients:

125ml peanut oil
1.5kg beef brisket, cut into chunks
2 onions, cut into thick wedges
4 garlic cloves, finely chopped
8cm piece ginger, half thinly sliced, half finely chopped
125ml chu hou sauce
750ml beef stock
3 star anise
10.00 gm caster sugar
250g punnet cherry tomatoes, halved
40.00 ml finely chopped ginger
1 bunch coriander, leaves picked
42.00 gm lime juice
Sliced long red chillies, to serve

Instructions:

In a flameproof casserole, warm up 1/4 cup (60ml) of oil over medium-high heat.
Brown the beef in batches then set aside. Saute the onion, garlic, and thinly sliced ginger for 2-3 minutes until lightly colored. Stir in the chu hou sauce and cook for 1 minute. Add the beef back to the pot along with stock, star anise, sugar, and enough water to cover. Bring to a boil, then simmer covered on low heat for 2 hours until beef is tender.
Mix together ripe tomato, freshly chopped ginger, fragrant coriander, and zesty lime juice with the remaining 1/4 cup (60ml) of oil, then season to taste.
Top the beef with the spicy chili and present it alongside the refreshing tomato salad.

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