Chilli Brisket

There’s a reason brisket is a *thing* these days. Slow cooking this nice fatty cut of meat means lots of flavour - melt in your mouth goodness. This version is great with some fresh or pickled asian vegies.

Prep time: 15 mins  |  Cook time: 2 hours  |  Serves: 4

INGREDIENTS ::

• 1 kg piece beef brisket, fat trimmed

• 1 tbsp vegetable oil

• 20 gm ginger (about 4cm), sliced

• 2 large garlic cloves, finely chopped

• 2 spring onions, cut into 2.5cm lengths

• 2 star anise

• 4 bay leaves

• 1 tsp sichuan peppercorns

• 1 small cinnamon quill

• 2 pieces dried orange peel

• 1 tbsp sugar

• 2 tbsp dark soy sauce

• 1 tsp cornflour mixed with 1 tbsp water

• Steamed rice and coriander, to serve

Chilli-oil sauce

• 1 garlic clove, finely chopped

• 2 tsp finely chopped ginger

• 1½ tbsp light soy sauce

• 80 ml (⅓ cup) chilli oil

• 2 tsp rice vinegar

• Pinch of caster sugar

METHOD ::

Heat oil in a large saucepan over high heat. Add ginger, garlic and spring onion and stir-fry until fragrant (1-2 minutes). Add star anise, bay leaves, sichuan peppercorns and cinnamon, reduce heat to medium, and stir-fry until fragrant (3-4 minutes).

Add orange peel, sugar, soy sauce and beef, cover with water (about 3 litres?) and bring to the boil. Cover partially with a lid, then reduce the heat to low-medium and simmer until beef is fork-tender (2 hours). Sit to rest for 20 mins before carving into chunky slices.

Meanwhile, for chilli-oil sauce, whisk ingredients in a bowl until sugar dissolves.

Strain braising liquid through a fine sieve. Bring to the boil, add cornflour and whisk until a smooth glossy sauce forms, season to taste. Pour over 2-3 ladles of reduced stock, then some chilli-oil sauce. Serve with rice and coriander.