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Anise Molasses Brisket Braised in a Wok

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Recipe

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.

 

Yield

4 servings

Prep

30 min

Cook

90 min

Ready

120 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 small eggplant
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2 pounds beef brisket
trimmed of excess fat
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2 tablespoons peanut oil
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1 each onions
finely chopped
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1 tablespoon ginger
minced fresh
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1 tablespoon garlic
minced fresh
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½ teaspoon red hot chili pepper, dried
crushed
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6 each star anise
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3 tablespoons soy sauce, tamari
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¼ cup sherry
dry
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2 cups beef stock
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3 tablespoons molasses
dark
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1 x salt and black pepper
to taste
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8 each fungus
dried black (tree ears)
*
1 each tomatoes
finely chopped
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4 each scallions, spring or green onions
sliced
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1 teaspoon sesame oil
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Ingredients

Amount Measure Ingredient Features
1 small eggplant
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907.2 g beef brisket
trimmed of excess fat
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3E+1 ml peanut oil
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1 each onions
finely chopped
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15 ml ginger
minced fresh
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15 ml garlic
minced fresh
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2.5 ml red hot chili pepper, dried
crushed
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6 each star anise
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45 ml soy sauce, tamari
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59 ml sherry
dry
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473 ml beef stock
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45 ml molasses
dark
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1 x salt and black pepper
to taste
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8 each fungus
dried black (tree ears)
*
1 each tomatoes
finely chopped
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4 each scallions, spring or green onions
sliced
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5 ml sesame oil
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Directions

Pierce the eggplant several times with the tines of a fork. Place in a preheated 400℉ (200℃) oven and roast for 3 minutes, or until shriveled and soft. Set aside. Slice the brisket against the grain into ¼ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 94966% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 209mg 70%
Sodium 1082mg 45%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 119g
Vitamin A 9% Vitamin C 16%
Calcium 8% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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