A simple bit amazingly good dish. This version uses brisket of beef and is slow cooked for at leat 2 hours. Serve with rice.
It works brilliantly with pork ribs. Use a whole rack of ribs, cut so there are two rib bones in each piece. The method is identical, except cook at 180ºC for 50 minutes without a lid, turning the meat after 25 minutes.
Skinned, boneless chicken thighs are also good. The method is identical, except cook at 180ºC for 40 minutes, turning the meat after 20 minutes.
Ingredients
1kg Brisket of Beef
150ml Shaosing (Chinese brown rice wine)
75ml Japanese Soy Sauce
1 tbsp Toasted Seasame Oil
5 Whole Star Anise
4 Cloves of Garlic, crushed
6cm Piece of Ginger, grated
(Optional) Dried red chillis
2 Spring Onions
1 Large Red Chilli
Corriander Leaves
Equipment
Casserole dish
Method
Pre-heat the oven to 180ºC.
1. Mix the rice wine, soy sauce and seasame oil together.
2. Add the grated ginger, the crushed garlic and star anise.
3. Optionally add the dried red chillis, if using.
4. Place the beef into the casserole dish, and pour over the liquid.
5. Heat the casserole dish on a high heat until the liquid is simmering.
6. Place casserole dish into the oven and cook for 2 hours, turnign the meat every 30Â minutes.
7. While it cooks prepare sliced red chilli, sliced spring onion and chopped corrinader leaves as garnish.
7. Remove the meat and slice.
8. Strain the cooking liquid into a jug to serve as a gravy.
9. Serve immeadiately, with the gravy and garnish.
Photos
Oriental Ribs
