Recipe Ingredient
- 1.5kg beef brisket
- 20g garlic, chopped
- 2 tbsp preserved bean paste (tau cheong)
- 4-5cm cinnamon stick
- 1 star anise
- 3 cloves
- 1 tsp white peppercorns
- 450g ginger, sliced
- 2 tbsp oil
- 1 tsp sesame oil
- 2 litres fresh chicken stock
- 2 tbsp Shao Hsing wine
- Seasoning
- 1 tbsp salt
- 1 tbsp oyster sauce
- 1/8 tsp thick soy sauce (for colour)
- 1 cube beef stock
Instructions
- Wash beef brisket under running tap water, then blanch in a pot of boiling water with one teaspoon salt added. Remove and rinse the brisket well. Slice thinly.
- Heat oil and sesame oil in a saucepan and fry garlic until fragrant and golden brown. Add the beef brisket and preserved bean paste, cinnamon stick, star anise, cloves, peppercorns and ginger. Stir-fry briefly until aromatic.
- Pour in chicken stock and bring to the boil. Reduce the heat and simmer for 1½-2 hours or until brisket is tender. Adjust seasoning to taste and add Shao Hsing wine.
