Wednesday, September 30, 2009

Tender Beef Brisket

This delicious tender beef brisket turned out like the way I wanted it after a 2nd try this week. Oh boy does it melt in your mouth when it is made right.
Here is how I made it (I do not have exact measurements since I taste test it along the way):
1) Boil the beef brisket in hot water for 2 minutes, this gives the it a good wash and takes away the fat and gaminess.
2) After dumping the water out fill the pot back up with water, soy sauce, wine, vinegar, rock sugar, star anise, dried hot pepper and let the beef brisket cook with a bowl covering it until most of the water has evaporated in the pot and you can poke a chopstick into it easily.
3) Take out the beef brisket and refrigerate it for at least an hour.
4) While the beef brisket is in the fridge, throw into the same sauce some Chinese radish and let it simmer until the color turns brown and texture is soft. Make sure to not over cook it.
5) Lay out the radish onto serving dish, slice the beef brisket into thin pieces and lay on top of the radish, pour sauce over the brisket and radish and sprinkle with scallions.
6) Enjoy!


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