This was so yummy and extremely tender. The asian flavours worked so well and baking it made it so sticky and sweet. The sauce you get is so moorish and tasted so good over the rice. The brisket just melts in your mouth and the aromas while it was cooking made my tummy rumble . I cant wait to have it again. I got the recipe out of delicious magazine.
Ingredients ( serves 6 )
- 2 tbsp vegetable oil
- 8 shallots, quartered
- 5 garlic cloves, crushed
- 500ml good quality beef stock
- 200ml clear honey
- 2kg British beef brisket
- rice to serve
For the sauce
- 250ml shaoxing rice wine
- 70ml light soy sauce
- 70ml dark soy sauce
- 100g fresh ginger, finely chopped
- 1 tbsp chinese five-spice powder
- 2 large red chillies, halved
- Heat the oven to 120°C fan. Heat the oil in a large, deep frying pan. Add the shallots and fry for 5 minutes or until beginning to colour. Stir in the garlic and cook for 1 minute, then add the beef stock and spoon in 100ml of the honey. Heat for a further minute.
- Mix all the sauce ingredients in a jug. Untie the brisket and put it in a deep roasting tin, then pour over the sauce along with the stock mixture. Cover the meat with a layer of baking paper, then cover the tin with 2 layers of foil, folding the edges around. Put on the oven’s middle shelf.
- After 2½ hours, lift the foil and paper, turn over the brisket and baste with the juices. Return to the oven, resealed inside the paper and foil, for another 2½ hours.
- Once the brisket has had its full cooking time and is tender, remove from the oven and turn the heat up to 200°C fan. Carefully pour all the juices from the roasting tin into a deep frying pan. Set the frying pan over a high heat and bubble for 20 minutes or until the juices are reduced. Taste and season with salt and pepper.
- Spoon 2 ladlefuls of the reduced sauce over the brisket, then drizzle over the remaining honey. Return to the oven for 15 minutes or until the outside of the brisket has caramelised and turned crisp. Serve with rice and a slice of lime.