Chinese-Style Braised Beef Brisket

Ingredients

• 1 kg beef brisket
• garlic (minced)
• 1 onion (chopped)
• 8 tbsp soy sauce (Lee Kum Kee Premium Soy Sauce recommended)
• 4 tbsp brown sugar
• 6 cloves (whole)
• 4 star anise (whole)
• 4 bay leaves
• 0.5 tsp ground pepper
• 1 tbsp chicken powder
• 4 cup water (4-6 cups as needed)
• 1 carrot (large)
• salt (pinch)
• 3 tbsp cornstarch (for slurry)
• 0.5 cup water (for slurry)

Steps

1. 1

   Prepare the base by mincing the garlic and chopping the onion. Cut the beef brisket into bite-sized chunks.

2. 2

   In a large pot or pressure cooker, sauté the minced garlic and chopped onion until fragrant.

3. 3

   Add the beef brisket to the pot and sear until browned.

4. 4

   Pour in 8 tablespoons of soy sauce and 4 tablespoons of brown sugar.

5. 5

   Add the aromatics: 6 pieces of cloves, 4 pieces of star anise, and 4 bay leaves.

6. 6

   Season with 1/2 teaspoon ground pepper and 1 tablespoon chicken powder.

7. 7

   Pour in 4 to 6 cups of water, ensuring the beef is well submerged.

8. 8

   Cover and simmer (or pressure cook) until the beef is very tender. If simmering on the stovetop, this may take 1.5 to 2 hours.

9. 9

   Add the large sliced carrot and a pinch of salt. Continue to cook until the carrots are tender.

10. 10

    In a small bowl, whisk together 3 tablespoons of cornstarch and 1/2 cup of water to create a slurry.

11. 11

    Slowly pour the cornstarch slurry into the pot while stirring constantly. Simmer for a few more minutes until the sauce has thickened to a rich gravy consistency.

12. 12

    Serve hot with plenty of steamed white rice.

Notes

For best results, use a pressure cooker to significantly reduce the cooking time for the brisket. The flavors develop further if left to sit, making it a great 'make-ahead' dish.

Nutrition per serving

• main
• beef
• braised
• slow-cooked
• dinner
• filipino-chinese
• comfort food