The Sydney Morning Herald logo
Advertisement
Good Food logo

Firewater brisket

Advertisement
Beautiful beef minus the price tag: Spicy firewater brisket.
Beautiful beef minus the price tag: Spicy firewater brisket.Jennifer Soo

As beef prices continue to rise, getting meat on the table for a family dinner can seem like an expensive exercise. Brisket is at its best cooked low and slow. It's a journey worth taking, because this inexpensive cut is one of the most flavourful going around – and a perfect partner for rich, bold flavours.

Advertisement

Ingredients

  • 1.5kg beef brisket

For braising liquid

  • 1 litre beef stock or water

  • 1/2 cup soy sauce

  • 1/4 cup dark soy sauce

  • 1/4 cup Shaoxing wine

  • 2 tbsp chilli bean paste (tobanjan)*

  • 3 leaves Chinese cabbage, finely sliced

  • 3 large spring onions, cut into 5cm lengths

  • 1/4 cup sugar

  • 1/2 tsp salt

  • * Chilli bean paste (or tobanjan) is available from Asian grocers

Sichuan hot oil (optional)

  • 1/4 cup vegetable oil

  • 1 tbsp Sichuan peppercorns

  • 2 dried red chillies, deseeded

  • 1 tbsp chilli bean paste (tobanjan)*

To serve

  • 4 thin spring onions, cut into thin strips

  • 2 cloves garlic, minced

  • 1 large fresh red chilli, deseeded and minced

  • 1/2 cup coriander leaves

Method

  1. 1. Place the beef into a large pot, cover with cold water and bring to the boil, then remove the beef from the liquid.

    2. In a separate pot just big enough to hold the beef, mix the ingredients for the braising liquid and add the boiled beef, topping up with a little extra water if necessary to cover the beef.

    3. Bring to a simmer, cover with a cartouche and simmer for 2.5 hours until the beef is very tender.

    4. Slice the beef into 1cm slices and transfer to a serving plate with as much of the braising liquid as you like.

    3. To finish the dish, heat the oil in a wok over medium heat then add the Sichuan peppercorns and chillies. Cook for just a few seconds until very fragrant and remove from the oil. Roughly chop the peppercorns and chillies and scatter over the beef. Stir the chilli bean paste through the hot oil and pour the hot oil over the beef, scatter with the coriander, spring onions, garlic and fresh chilli and serve.

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes