In this recipe of beer braised brisket, warm spices and dark larger wrap around the meat as it slowly sizzles to a deeply rich and flavour filled finale.
If you are limited on time you can cook this in a pressure cooker. Alternatively you can have it on all day in a slow cooker. In mid winter you can turn on the oven and let the warmth and aroma fill your home. Once cooked, serve it with some crusty baguette or fluffy rice.
Beer Braised Beef Brisket
- 1 kilos beef brisket 3-4cm pieces
- 1 tbsp peanut oil
- 3 small garlic cloves finely chopped
- 2 cm knob of ginger finely chopped
- 4 tbsp soy bean sauce
- 1 tbsp gochujang chilli sauce
- 2 x 300ml bottles of dark lager
- 1/2 cup beef stock
- 1 small cinnamon quill
- 1 whole star anise
- 1 tbsp soy sauce
- 1 tsp castor sugar
- Vietnamese Mint finely chopped
- coriander leaves
- Toasted Sesame Seeds
Place brisket pieces in a pot of cold water. Bring to a boil. When scum comes to top, drain then rinse brisket under cold water. Pat dry with paper towel.
Place two tablespoon of oil in a wok over high heat. When smoking, add beef in small batches and saute until well browned then reserve to one side. Add remaining oil followed by garlic and ginger and stir-fry until fragrant, then add the chilli bean sauce and gochujang.
Stir over high heat for a minute until fragrant. Add beef pieces, stir through until well coated then add beer, stock and whole spices.
Reduce heat, cover wok with a lid, and simmer over a very low heat for 1 ½ hours.
Remove lid. Continue to cook until beef is tender and liquid has reduced to a saucy consistency. It is wonderful if you can cook it for 4-5 hours.
Stir in soy and sugar. Adjust seasoning, then serve. Top with chopped herbs and toasted sesame seeds.
Serve with sticky rice