What a delicious and fabulous way to cook a gorgeous free-range, organic beef brisket from Sherwood Rd Organic Meats. This Chinese Braised Beef is a perfect winter warmer, sure to warm you up in these cooler months.
Time – about 4 hours
- 1 ¼kg beef brisket, cut into very large chunks
- 1 bunch spring onions (separated into white-bits and and green bits)
- 50g fresh ginger
- 3 garlic cloves
- small bunch coriander
- 2 tsp Chinese five-spice powder
- 6 whole star anise
- 1 tsp black peppercorn
- 3 T rapadura sugar
- 100mL tamari sauce
- 2 T passata
- organic beef bone broth (about 1-2 cups)
- Riced cauliflower to serve
- Preheat the oven to 160 degrees celsius (140 fan forced).
- Heat some olive oil in a large heavy-based caserole dish/fry pan. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish.
- Add the white bits of the spring onions, coriander stalks, ginger and garlic to a food processor and whizz to a paste.
- Add the paste with a good splash of water to the fry pan/casserole dish (at this stage beef is still in another dish after being browned) and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks).
- Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and passata.
- Return the beef and any juices to the pan. Stir in enough stock to just about cover. Bring to a gentle simmer.
- Cover the pan/pot, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Remove from oven and lift the beef out of the sauce into a dish, to keep warm. Reduce the remaining sauce by boiling until reduced by about half and thickened. Return the beef to the sauce.
- Serve Chinese Braised Beef with the riced cauliflower and garnished with chopped green tips of the spring onions and coriander leaves.