• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. 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.
  2. 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.
  3. 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.

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