Anise Molasses Brisket Braised in a Wok

Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening.

120 minutes Prep: 30 minutes Cook: 90 minutes

949 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	small	eggplant
2	pounds	beef brisket	trimmed of excess fat
2	tablespoons	peanut oil
1	each	onion	finely chopped
1	tablespoon	ginger	minced fresh
1	tablespoon	garlic	minced fresh
1/2	teaspoon	red hot chili pepper, dried	crushed
6	each	star anise
3	tablespoons	soy sauce
1/4	cup	sherry	dry
2	cups	beef broth
3	tablespoons	molasses	dark
1	x	salt and black pepper	to taste
8	each	fungus	dried black (tree ears)
1	each	tomato	finely chopped
4	each	scallions, spring or green onions	sliced
1	teaspoon	sesame oil

Directions

Pierce the eggplant several times with the tines of a fork. Place in a preheated 400F oven and roast for 3 minutes, or until shriveled and soft. Set aside. Slice the brisket against the grain into 1/4-inch thick slices.

Heat the oil in a large wok or large deep skillet. When it begins to smoke, add half of the beef and cook, stirring, until browned.

Remove and set aside.

Add remaining beef, and cook, stirring until browned. Remove and set aside.

Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth and molasses. Stir to blend and season with salt and pepper. Cover and simmer over low beat for 50 minutes to 1 hour, until the beef is tender.

While beef is cooking, soak fungus in hot water to cover. When swelled and softened, drain and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise and scoop the flesh into a food processor or blender. Puree.

Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer. Stir in scallions and drizzle with sesame oil.

Serve with rice, if desired.

Serves 4.

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Nutrition Facts

Serving Size 458g

Amount per Serving

Calories 949 66% of calories from fat

	% Daily Value*
Total Fat 70.0g	107%
Saturated Fat 25.0g	127%
Trans Fat 0.0g
Cholesterol 209mg	70%
Sodium 1082mg	45%
Total Carbohydrate 19.0g	6%
Dietary Fiber 1.0g	6%
Sugars 12.0g
Protein 59.0g	119%