Easy Asian

Beef brisket hot pot

Name: Beef brisket hot pot
Yield: 6
Cuisine: /asian
Ingredients: 1 tbs peanut oil; 1kg centre-cut beef brisket; 4cm piece (20g) ginger, sliced; 4 star anise; 4 garlic cloves, sliced; 4 thick strips orange peel; 1 onion, thinly sliced; 1/3 cup (80ml) oyster sauce; 1/4 cup (60g) brown sugar; 1 cup (250g) Chinese rice wine (shaohsing – from Asian food shops); 2/3 cup (165ml) Chinese black (chinkiang) vinegar (from Asian food shops); 1/3 cup (80ml) light soy sauce; 6 dried shiitake mushrooms; 1 cinnamon quill; 10 dried red chillies; 150g fresh shiitake mushrooms

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by Phoebe Wood

Nov 02, 2018

This dish couldn't be simpler (or tastier). One step and you're done! Serves 6 as part of a shared meal.

1 tbs peanut oil
1kg centre-cut beef brisket
4cm piece (20g) ginger, sliced
4 star anise
4 garlic cloves, sliced
4 thick strips orange peel
1 onion, thinly sliced
1/3 cup (80ml) oyster sauce
1/4 cup (60g) brown sugar
1 cup (250g) Chinese rice wine (shaohsing – from Asian food shops)
2/3 cup (165ml) Chinese black (chinkiang) vinegar (from Asian food shops)
1/3 cup (80ml) light soy sauce
6 dried shiitake mushrooms
1 cinnamon quill
10 dried red chillies
150g fresh shiitake mushrooms

Method

1.

Heat oil in a cast-iron pan over mediumhigh heat. Season fat side of brisket, then place, fat-side down, in pan and render fat for 6-7 minutes or until deep golden. Turn and seal opposite side for 2-3 minutes or until golden. Remove brisket from pan and discard fat. Return brisket to pan and return to heat. Add remaining ingredients, except fresh shiitake, and cover with water (about 2 cups). Bring to the boil. Reduce heat to low, cover with a lid and simmer for 7-8 hours or until brisket is very tender. Stir through fresh shiitake in last 10 minutes of cooking time. Season and serve.

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