Cooking With Dali – Beef Brisket Simplified

Two of the biggest myths … girls love guys who can cook, girls love guys who are humourous. Well, both are b.s. Girls will say that but at the end of the day, those two factors matter little. (Cynical laughs).

Anyway, I love braised beef dishes, in particular if they are using the brisket. I try to marry the flavours of East and West in my simplified version. I got my brisket from Butcher's Block, a 0.75kg to 1kg size would do fine.
Defrost brisket, put into a pot of cold water with some white peppercorns and a few slices of ginger. Bring to boil for about 5 minutes. Washed under cold water. I like to cut into slabs rather than cubes as I want it to retain more structure while going soft.
Slice some ginger (thumb size), cut 3-4 cloves of garlic. Fry with oil till aromatic (3 minutes), put in slabs of brisket to brown on both sides.

Pour in chicken or beef stock. Drop in 20gm of rock sugar, two tbsp of oyster sauce, one tbsp of soy sauce, one tbsp of dark soy, 2 tbsp Hoisin sauce, 10 white peppercorns, 3 tbsp of Chinese cooking wine, a couple of star anise, two bay leaves and a sachet of sup tulang (can easily get from supermarket).

Cut one carrot into coarse sizes and put in. Low heat for 1.5 hours. Taste broth – tweak with sugar or salt if needed. Slice daikon radish into coarse size put in after 1.5 hours. The thing will be ready by the second hour. Soft and tender.


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