In the latest issues of Donna Hay magazine, there are lots of slow cooking recipes for our current cold wintery season. In particular, there are a few interesting ones that cook beef brisket and I'm keen to cook these for my meat-eater husband and son.
For a start, I have chosen to cook this Chinese-style recipe from Autumn issue of the magazine. This recipe is slightly similar to the sticky Asian pork ribs that I have cooked previously but uses Chinese rice wine and doesn't use any ginger and cinnamon.
During our dinnertime, my family and I are usually very chatty at our dinner table. However, on this night, we were strangely quiet when were eating this dish with steamed rice and Asian greens. I was enjoying this nice and cosy silence in our house as I knew immediately that both my husband and son were "busy" eating these melt-in-the mouth braised beef.
Lucky that I can anticipate that my family would love this dish and so I cooked double the amount of this recipe and portioned them out into containers to freeze them for our weeknight dinners. Now, I'm thinking of eating this with Lena's wholemeal Mantou...
|Ingredients that make this delicious braised beef|
Here's the recipe from Donna Hay magazine Issue 62 Autumn 2012.
(with my modification in blue)
Preheat oven to 180°C (350°F) (or 160°C fan forced). Place 1 kg beef brisket in a large, heavy-based saucepan with 1 cup (250ml) Chinese rice wine, 1/2 cup (125ml) Chinese black vinegar, 1/4 cup (45g) brown sugar, 1 cup (250ml) oyster sauce, 4 cloves crushed garlic, 1 1/2 cups (375ml) water and 3 star anise. Cover and cook for 3-3 1/2 hrs or until cooked through and tender. Remove beef from the cooking liquid and use 2 forks to shred meat, discarding any fat. Strain the cooking liquid, place in a bowl with the beef and mix to combine. Serve beef with steamed Asian greens and rice. Serves 4.
Note: Using double amount of this recipe, I have slow-roasted 2 kg of stewing steak for 4 1/2 hrs. I have also reduced the amount of star anise to just 3 for my cooking.