Large asian beef brisket

Asian Beef Brisket

This is an easy and delicious way to prepare brisket. The anise seed gives it a distinctive flavor. The meat can be served hot or cold, and is even better the next day. Based on a recipe by Hawaiian chef Sam Choy.

Yield: 8
Collections: Asian Beef Main Dish

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Asian Beef Brisket Recipe

Ingredients
  • 4-5 pound beef brisket
  • 1 quart beef broth
  • 2 tablespoons peanut oil
  • 1/3 cup soy sauce
  • 8 cloves garlic, peeled and chopped
  • 4 ounces fresh ginger root, peeled and chopped
  • 1 cup granulated sugar
  • 2 tablespoons whole anise seed
  • 1/2 cup chopped fresh cilantro
  • salt and pepper to taste
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Preparation Instructions

Preheat oven to 325°F.
Pat the brisket dry with paper towels, and season on both sides with salt and pepper. Add the oil to the pot on the stovetop. Sear the brisket on each side over medium-high heat. Add the broth and the soy sauce to the pot and bring to a boil. Add the garlic, ginger, cilantro, aniseed, 1/4 tsp. ground pepper, and the sugar. Stir to dissolve the sugar, cover, transfer to the oven, and cook for 2–1/2 hrs, or until the meat is fork tender, but not falling apart.
Transfer the meat to a shallow baking dish and cover with tightly with foil or a lid while you finish the sauce. Strain the sauce through a mesh sieve and return to the pot. Return pot to the cooktop, and bring to a rapid boil, uncovered. Let it reduce to about half, until it starts to become syrupy.
Slice meat across the grain. Spoon reduced sauce over meat and serve.

Yield: 8
Helpful Hints

This cooks best in large dutch oven or heavy stockpot with a tight-fitting lid.

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5 Comments

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Terriah P

The flavor combo was really good! But my tweaks threw off the balance. I couldn't bring myself to add a cup of sugar. So I did about a tablespoon. Which meant the gravy didn't thicken as quickly, and once it did reduce it was really SALTY! I needed the recipe amount of liquid to cover the meat, but should have added flour or cornstarch. Ended up cutting the salt with lemon. Still nummy.

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ros t

Its good hot; and its fab cold!
You can make it with rice, and the sauce is fabulous - or you can make it and have it cold with salad.
Fabulous versatile recipe!

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