Beef Family friendly Main Asian

Beef brisket with vermicelli and lemongrass dressing

Name: Beef brisket with vermicelli and lemongrass dressing
Prep time: 10 min
Cook time: 245 min
Total time: 255 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 1.2kg piece beef brisket (see notes); 2L (8 cups) Beef Style Liquid Stock; 3 lemongrass stalks (inner core only); 2 kaffir lime leaves; 1/2 cup (125ml) rice vinegar; 2 long red chillies, thinly sliced; 2 tablespoons fish sauce; 3 garlic cloves, finely chopped; 1/4 cup (55g) caster sugar; 150g vermicelli noodles, cooked according to packet instructions; 1 cup coriander; 1 cup mint leaves; 2 spring onions, thinly sliced on the angle; 1 cucumber, shredded

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Beef brisket with vermicelli and lemongrass dressing

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by Phoebe Wood

Oct 03, 2015

This slow-cooked Asian beef stock is worth the wait. Served with noodles and spicy herbs, it's a great winter warmer.

1.2kg piece beef brisket (see notes)
2L (8 cups) Massel Beef Style Liquid Stock
3 lemongrass stalks (inner core only)
2 kaffir lime leaves
1/2 cup (125ml) rice vinegar
2 long red chillies, thinly sliced
2 tablespoons fish sauce
3 garlic cloves, finely chopped
1/4 cup (55g) caster sugar
150g vermicelli noodles, cooked according to packet instructions
1 cup coriander
1 cup mint leaves
2 spring onions, thinly sliced on the angle
1 cucumber, shredded

Method

1.

Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 teaspoon salt in a large saucepan. Cover and simmer over medium-low heat, topping up with water if needed, for 4 hours or until the meat is tender. Cool slightly in the stock.
2.

Meanwhile, finely grate the remaining 2 lemongrass stalks and shred remaining kaffir lime leaf, then place in a pan along with rice vinegar, chilli, fish sauce, garlic and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar, then remove from heat.
3.

Shred the brisket, reserving the braising stock, and toss with half the dressing. Toss brisket, noodles, herbs, onion and cucumber together in a bowl with the remaining dressing and 1 cup cooled braising stock. Divide among bowls and serve.