Many years ago, when I lived alone, my Sundays would be spent cooking up one large meal. This would then be frozen, or eaten throughout the week. These meals could range from pasta bakes to soups. Though my favourite by far was my Chinese spiced braised beef brisket.
Slow-cooked to tender perfection, braised beef brisket is one of my all-time favourites. By searing the outside of the brisket, you’re adding extra flavour to the meat. And by slow cooking it in a combination of Chinese spices and a rich sauce? You’re infusing it with wonderful, mouth-watering flavours.
Although this recipe is a little fussy – you have to shred the brisket, and reduce the sauce – it’s definitely worth the effort. Especially as it means the meat beef brisket can absorb even more flavour!
This Chinese spiced braised beef brisket recipe is also one of Ben’s favourites! I think it may have been one of the first meals I cooked for him, all those years ago. Though, with that being said he now has many favourites. The advantages of marrying a foody – you’re never short of variety!
Regarding ingredients, there’s not many here that you won’t find easily in your supermarket. Black vinegar may be the only one you will have trouble sourcing. I buy this from my local Asian grocery store, and I use it fairly often in Chinese cooking.
If you’ve not tried it before, it’s definitely a fabulous ingredient to have in the pantry. It adds a rich depth, and smokiness to Chinese dishes. I thoroughly encourage you to find a bottle of it, if possible!
Now, onto the recipe!
Chinese Spiced Braised Beef Brisket Recipe
- 900g beef brisket
- 1 tbsp vegetable oil
- 1 onion, sliced
- 6 garlic cloves, minced
- 1 tbsp minced ginger
- 1 tsp minced chilli
- 1 1/2 cups beef stock
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp cup rice vinegar
- 2 tbsp Chinese cooking wine
- 1 tbsp black vinegar
- 1 tbsp honey
- 1 tbsp cornflour
- In a large pot, heat the oil over medium heat. Add the onions and cook for about 5 minutes, or until just starting to soften.
- Add the garlic, ginger and chilli and cook an additional 1 minute.
- In a separate skillet, sear the beef brisket on each side over medium-high heat. Add the seared brisket to the larger pot.
- In a measuring jug, mix together the beef stock, soy sauce, hoisin sauce, cooking wine, both vinegars and honey. Add to the pot and bring to a rapid simmer.
- Once simmering, cover and reduce heat to low for two and a half hours, turning the beef brisket every half hour or so.
- After two and a half hours, remove the brisket from the pot, transfer to a bowl, and shred or pull apart.
- Remove a small amount (about 1/4 cup) of the juices from the pot and add to the cornflour. Mix well until smooth, and return to the pot, stirring through.
- Continue to simmer the juices in the pot for 30 minutes, or until thickened and reduced by at least half.
- Return the shredded beef to the sauce and stir through.
- Serve with rice and a sprinkling of spring onions.
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Amount Per Serving: Calories: 256Total Fat: 8.9gSaturated Fat: 3gCholesterol: 101mgSodium: 676mgCarbohydrates: 6gFiber: 0.6gSugar: 2.9gProtein: 35.6g