Chinese
Chinese - Stir fries and Mains
Tomato Beef Brisket
Chef's Menu Description
Slow-smoked for hours over seasoned hardwood embers until meltingly tender, glazed with a tangy, sweet regional barbecue reduction.
Ingredients
- • 600g beef brisket, cut into chunks
- • 4 ripe tomatoes, cut into wedges
- • 3 slices fresh ginger and 1 star anise
- • 2 tbsp tomato paste
- • 2 tbsp light soy sauce
- • 2 tbsp Shaoxing wine
- • 1 tbsp sugar and 1 tsp salt
- • 800ml water
- • 2 tbsp oil
Preparation Steps
1
Phase 1
Boil the brisket for 5 minutes, then rinse and drain.
2
Phase 2
Sear the beef with the ginger in hot oil until browned, then add the tomato paste and star anise.
3
Phase 3
Add the water, soy sauce, wine, and sugar, cover, and simmer for 90 minutes until tender.
4
Phase 4
Stir in the fresh tomato wedges and salt and cook for another 15 minutes.
5
Phase 5
Simmer uncovered until the sauce thickens slightly, then serve.