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Slow Cooked Pulled Chinese Brisket

This aromatic beef dish is bursting with flavour and filled my house with the most amazing smell. We all agreed that this would make a brilliant alternative to a chilli on bonfire night. It took roughly 10 minutes to prep and then was left to slowly blip away in my simmering oven until supper time. The brisket was really rich so would be ideal served with plain rice and a simple green veg such as Pak Choi or sugar snaps. Serves 4-6 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS

Whole piece of beef brisket approximately 1.2kg 2 tablespoons chopped ginger 1 chilli finely chopped 1 whole garlic bulb - sliced horizontally in half 6 tablespoons soy 3 tablespoons maple syrup 2 teaspoons balsamic 2 glasses red wine or 400ml beef stock 1 star anise 1 piece of cinnamon 2 teaspoons Chinese 5 spice 2 onions finely chopped ⠀⠀

⠀⠀⠀⠀⠀⠀⠀ Garnish 1 chilli finely sliced 8 ginger matchsticks 2 tablespoons chopped coriander 3 spring onions sliced 1 lime cut into wedges ⠀

⠀⠀⠀⠀⠀⠀⠀⠀ METHOD

Start by seasoning the whole brisket, then browning it in ground nut oil on all sides. Add the onions, chilli and garlic to the pan for 4 minutes and stir. Add the Chinese 5 spice, the star anise and cinnamon and stir. Now add the remaining ingredients and bring up to a gentle simmer. Place in a low oven or slow cooker at 130 degrees for 6 hours. Remove from the oven and pull apart into chunks with two forks. Sprinkle with the garnish and serve.

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