April 01, 2011

Chinese Inspired Brisket



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.
My thoughts:
I am not quite sure why but right around this time of years is the best time to pick up brisket. Is is because of St Patrick's Day? Passover? Do people eat brisket for Easter? I have no idea but I do enjoy making it at least a few times. This time I raided my stash of Chinese condiments and ended up with a East Meets West brisket that was tender, easy and flavorful.

3 comments:

  1. 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.

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  2. I 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.

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  3. We 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.

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