Ingredients:
for the brisket
3 1/2 lb brisket
1 quart chicken or beef stock
1/4 cup soy sauce
1/4 cup dark brown sugar
6 whole cloves garlic
5 whole star anise
2 tablespoons fennel seeds
for the sauce
1 cup braising liquid
1/4 cup rice wine vinegar
1/4 cup hoisin sauce
2 tablespoon dark soy sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon light soy sauce
2 tablespoon chile-garlic sauce
1 tablespoon sugar
5 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon cornstarch or potato flour
Directions:
Place all of the brisket ingredients into a large pot with a tight fitting lid. The brisket should be totally submerged. If not, add water until the brisket is covered. Cook over medium-low heat for about 3 hours or until the brisket is easily flaked with a fork and very tender.
for the sauce:
Add all ingredients to pot. Whisk to combine. Bring the mixture to a boil than continue to cook about 2 minutes over high heat. Pour over sliced meat prior to serving.
for the brisket
3 1/2 lb brisket
1 quart chicken or beef stock
1/4 cup soy sauce
1/4 cup dark brown sugar
6 whole cloves garlic
5 whole star anise
2 tablespoons fennel seeds
for the sauce
1 cup braising liquid
1/4 cup rice wine vinegar
1/4 cup hoisin sauce
2 tablespoon dark soy sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon light soy sauce
2 tablespoon chile-garlic sauce
1 tablespoon sugar
5 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon cornstarch or potato flour
Directions:
Place all of the brisket ingredients into a large pot with a tight fitting lid. The brisket should be totally submerged. If not, add water until the brisket is covered. Cook over medium-low heat for about 3 hours or until the brisket is easily flaked with a fork and very tender.
for the sauce:
Add all ingredients to pot. Whisk to combine. Bring the mixture to a boil than continue to cook about 2 minutes over high heat. Pour over sliced meat prior to serving.
I love this!!! I think this is so great. Finally a brisket recipe I can get into. I am now all the wonderful things I can make with this. YOu have no idea how excited I am right now.
ReplyDeleteI made this on Sunday. It was fantastic. Very different from the way I usually make brisket (a la my Russian grandmother's) so this was a nice surprise! Served it with baby bok choy that I braised in some of the brisket liquid.
ReplyDeleteWe always had brisket for Passover seders, so I assume that's why they're on sale this time of year. In fact, I didn't even know that non-Jews ate brisket until I was in my twenties.
ReplyDelete