Anise Molasses Brisket Braised In A Wok

Recipe Ingredients

1		Eggplant (small)
2 lbs	908g / 32oz	Beef brisket - trimmed of fat
2 tablespoons	30ml	Peanut oil
1		Onion - finely chopped
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Crushed red pepper
6		Star anise
3 tablespoons	45ml	Soy sauce
1/4 cup	59ml	Dry sherry
2 cups	474ml	Beef broth
3 tablespoons	45ml	Dark molasses
		Salt and pepper - to taste
8		Dried black fungus - (tree, ears)
1		Tomato - finely chopped
4		Scallions - sliced
1 teaspoon	5ml	Asian 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.