Chinese-Style Beef Brisket

Ingredients

• beef brisket (one whole piece)
• carrot
• celery
• onion
• salt (to taste)
• white wine (a splash)
• water (enough to cover the beef, plus 3 parts water for the cornflour slurry)
• 1 tbsp soy sauce
• 0.5 tbsp dark soy sauce
• 0.5 tbsp oyster sauce
• 1 tsp sugar
• cornflour (1 part, mixed with 3 parts water; exact unit/amount not stated)
• oil (a little, for frying and searing)
• spring onion
• ginger
• garlic
• steamed rice (for serving; creamy mashed potatoes are also suggested as an alternative)

Steps

1. 1

   Add the carrot, celery, and onion to a pressure cooker. Place the whole piece of beef brisket on top.

2. 2

   Add salt and a splash of white wine. Pour in enough water to cover the beef.

3. 3

   Bring the liquid to a boil, secure the pressure-cooker lid, and cook under pressure for 35 minutes.

4. 4

   Allow the pressure to release safely, then lift out the brisket and reserve the cooking liquid as beef stock.

5. 5

   Place the brisket on a tray, set another tray on top, and weigh it down with something heavy. Leave it for about 1 hour to flatten.

6. 6

   In a separate bowl, mix the soy sauce, dark soy sauce, oyster sauce, and sugar. Set the sauce aside.

7. 7

   Mix 1 part cornflour with 3 parts water to make a slurry. Stir it again before using.

8. 8

   Slice the pressed brisket into pieces about 0.5 cm thick.

9. 9

   Heat a little oil in a wok. Add the spring onion, ginger, and garlic, and stir-fry until fragrant.

10. 10

    Remove the aromatics, leaving the infused oil in the wok.

11. 11

    Add the brisket slices and sear for 1–2 minutes, until lightly browned on one side.

12. 12

    Pour in some of the reserved beef stock, then add the prepared sauce.

13. 13

    Turn the heat to high and let the sauce reduce, spooning it over the beef as it cooks. Continue until the liquid has reduced by about half.

14. 14

    Add the slurry a little at a time until the sauce is thick and glossy.

15. 15

    Turn the beef over to coat both sides, spoon a little more sauce over it, and serve with steamed rice or creamy mashed potatoes.

Notes

The source does not specify ingredient quantities for most items, the amount of stock added to the wok, or an exact cornflour-slurry measure. The transcript's '1 pot' cornflour is retained as a 1:3 ratio because the pot's volume is unspecified.

Nutrition per serving

• main
• Chinese-inspired
• beef
• pressure-cooked
• wok-cooked
• gluten-containing
• dairy-free