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Receta Anise Molasses Brisket Braised In A Wok
by Global Cookbook

Anise Molasses Brisket Braised In A Wok
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Ingredientes

  • 1 sm Eggplant
  • 2 lb Beef brisket, trimmed of excess fat
  • 2 Tbsp. Peanut oil
  • 1 x Onion, finely minced
  • 1 Tbsp. Chopped fresh ginger
  • 1 Tbsp. Chopped garlic
  • 1/2 tsp Crushed red pepper
  • 6 x Star anise
  • 3 Tbsp. Soy sauce
  • 1/4 c. Dry sherry
  • 2 c. Beef broth
  • 3 Tbsp. Dark molasses Salt and pepper, to taste
  • 8 x Dry black fungus (tree ears)
  • 1 x Tomato, finely minced
  • 4 x Scallions, sliced
  • 1 tsp Asian sesame oil

Direcciones

  1. Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening.
  2. Pierce the eggplant several times with the tines of a fork. Place in a preheated 400F oven and roast for 3 min, or possibly till shriveled and soft. Set aside. Slice the brisket against the grain into 1/4-inch thick slices.
  3. Heat the oil in a large wok or possibly large deep skillet. When it begins to smoke, add in half of the beef and cook, stirring, till browned.
  4. Remove and set aside.
  5. Add in remaining beef, and cook, stirring till browned. Remove and set aside. Add in the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.
  6. Return beef to wok, along with the sherry, broth and molasses. Stir to blend and season with salt and pepper. Cover and simmer over low beat for 50 min to 1 hour, till the beef is tender.
  7. While beef is cooking, soak fungus in warm water to cover. When swelled and softened, drain and rinse well; set aside.
  8. Cut the stem end from the cooked eggplant. Split in half lengthwise and scoop the flesh into a food processor or possibly blender. Puree.
  9. Add in eggplant, liquid removed fungus and tomatoes to beef and cook for 5 min longer. Stir in scallions and drizzle with sesame oil. Serve with rice, if you like.
  10. Serves 4.