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Anise Molasses Brisket Braised In A Wok Recipe - Cooking Index

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Anise Molasses Brisket Braised In A Wok

Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening.

Cuisine: Chinese
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Eggplant (small)
2 lbs 908g / 32ozBeef brisket - trimmed of fat
2 tablespoons 30mlPeanut oil
1   Onion - finely chopped
1 tablespoon 15mlMinced fresh ginger
1 tablespoon 15mlMinced garlic
1/2 teaspoon 2.5mlCrushed red pepper
6   Star anise
3 tablespoons 45mlSoy sauce
1/4 cup 59mlDry sherry
2 cups 474mlBeef broth
3 tablespoons 45mlDark molasses
  Salt and pepper - to taste
8   Dried black fungus - (tree, ears)
1   Tomato - finely chopped
4   Scallions - sliced
1 teaspoon 5mlAsian sesame oil

Recipe Instructions

Pierce the eggplant several times with the tines of a fork. Place in a preheated 400F oven and roast for 3 minutes, or until shriveled and soft. Set aside. Slice the brisket against the grain into 1/4-inch thick slices.

Heat the oil in a large wok or large deep skillet. When it begins to smoke, add half of the beef and cook, stirring, until browned. Remove and set aside. Add remaining beef, and cook, stirring until browned. Remove and set aside. Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth and molasses. Stir to blend and season with salt and pepper. Cover and simmer over low beat for 50 minutes to 1 hour, until the beef is tender. While beef is cooking, soak fungus in hot water to cover. When swelled and softened, drain and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise and scoop the flesh into a food processor or blender. Puree. Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer. Stir in scallions and drizzle with sesame oil. Serve with rice, if desired.

Source:
Parade Magazine - September 22, 1996

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