Chinese-style Beef Brisket Salad

  • Prep Time: 15 minutes
  • Cooking Time: 1 hour and 50 minutes
  • Servings: 8 as part of a banquet
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Chinese-style Beef Brisket Salad is based on a recipe from Tai Woo Restaurant in Hong Kong, which won the beef category in the 2004 Best of the Best Culinary Awards which I judged in Hong Kong. I recreated this recipe when I was Food Director of The Australian Women’s Weekly. Beef brisket is a very inexpensive cut of meat. Ask your butcher to remove most of the excess fat from the beef.

Ingredients

  • 1 ½ cups (375ml) salt-reduced beef stock
  • 1/3 cup (80ml) Chinese rice wine (shao hsing) or dry sherry
  • 1/3 cup (80ml) light soy sauce (or gluten-free tamari)
  • 2 teaspoons brown sugar
  • 5 cloves garlic, chopped coarsely
  • 2 star anise
  • 1 cinnamon stick
  • 2 teaspoons Sichuan pepper
  • 2 green onions (green shallots), chopped coarsely
  • 3 cups (750ml) vegetable oil
  • 700g approx. piece beef brisket
  • 1 (130g) Lebanese cucumber, seeded, to serve
  • ½ small (75g) red capsicum, chopped finely, to serve

Instructions

  1. Combine 1 ½ cups (375 ml) water, stock, rice wine, soy sauce, sugar, garlic, star anise, cinnamon, pepper and green onions in a large saucepan. Bring to the boil, reduce heat; simmer, uncovered, for 10 minutes.
  2. Meanwhile, heat the oil in a wok or large saucepan, fry brisket for 1 minute each side or until browned. Remove beef from oil, reserve oil in wok or pan; drain beef on absorbent paper.
  3. Add brisket to simmering stock mixture; simmer, covered, for about 1 hour 30 minutes or until brisket is tender. Remove brisket from stock. Return stock to heat, simmer, uncovered for 5 minutes. Strain stock mixture into a large jug.
  4. Heat reserved oil; fry brisket in hot oil for about 2 minutes each side or until crisp.
  5. Using a vegetable peeler, peel ribbons of cucumber lengthways.
  6. Slice brisket thinly, arrange on a platter; spoon stock mixture over beef. Top with cucumber and capsicum.

Notes

Lyndey’s Note: Sichuan, Szechwan pepper or Sansho has a peppery taste and slight numbing effect on the lips and tongue so use with care. This recipe can be made up to the final frying stage two days ahead.

Related Recipe: Tex Mex Style Pulled Beef Sliders with a Quick Pickle

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