Chinese brisket hotpot

Name: Chinese brisket hotpot
Cook time: 1 h 30 min
Cuisine: Chinese
Ingredients: 1kg beef brisket; 2 tbsp vegetable oil; 2 garlic cloves, finely sliced; 1 tbsp grated fresh ginger; 2 tbsp soy sauce; 2 tbsp rice wine; 1 litre chicken or beef stock, or water; 2 carrots, peeled and thickly sliced; 3 star anise; 1 cinnamon stick; 3 tsp Chinese five-spice; 1 tbsp brown sugar; Sea salt and pepper; 1 daikon (long white radish) peeled and sliced; 200g snow peas, halved lengthways; Half tsp sesame oil; 2 spring onions, finely chopped

Jill Dupleix

October 19, 2011

Time:1-2 hours

The star anise, Chinese five-spice and cinnamon in this will have the kitchen smelling sweet and spicy while you wait for dinner to cook itself.

Ingredients

1kg beef brisket
2 tbsp vegetable oil
2 garlic cloves, finely sliced
1 tbsp grated fresh ginger
2 tbsp soy sauce
2 tbsp rice wine
1 litre chicken or beef stock, or water
2 carrots, peeled and thickly sliced
3 star anise
1 cinnamon stick
3 tsp Chinese five-spice
1 tbsp brown sugar
Sea salt and pepper
1 daikon (long white radish) peeled and sliced
200g snow peas, halved lengthways
Half tsp sesame oil
2 spring onions, finely chopped

Method

Bring a pot of water to the boil, add whole brisket and simmer for five minutes, then drain and pat dry. Cut the meat into chunks and pat dry.Heat the oil in a heavy casserole dish, add the meat and brown well over high heat. Add the garlic, ginger, soy sauce, rice wine and enough stock or water to just cover. Bring to a simmer, skimming if necessary.Add the carrot, star anise, cinnamon stick, five-spice, sugar, salt and pepper, cover and cook over low heat for two hours. Add the daikon and cook for a further 30 minutes.Cook the snow peas in simmering salted water for three minutes, drain and toss in sesame oil, sea salt and pepper. Scatter beef with spring onions and serve with snow peas and steamed rice.

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