Asian braised beef brisket

Star anise, cinnamon and shaosing wine bring rich flavour to Maria Elias slowly simmered beef
By Maria Elia
Asian braised beef brisket
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 1.5 kg beef brisket
  • steamed brocolli bok choy, to serve

For the braising liquid

  • 150 g yellow rock sugar
  • 6 cm piece ginger, sliced
  • 3 cloves garlic
  • 2 red chillies, split lengthways
  • 2 cinnamon sticks
  • 2 star anise
  • 250 ml soy sauce
  • 250 ml shaoxing wine
  • 2 shallots, sliced
  • 2 pieces dried orange peel

For the sauce

  • 2 tbsp peanut oil
  • 2 shallots, finely chopped
  • 3 cm piece ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 6 coriander roots, finely chopped, plus 1 handful chopped leaves, to serve

Tips and Suggestions

Yellow rock sugar will give a glossy finish to your beef and it can be purchased from Asian food stores. If you can't find it, use palm sugar instead.

And if you have no shaosing wine (also from Asian food stores), sherry is a good substitute.


1. Put the beef brisket in a large pan of cold water and bring to the boil. Drain and refresh under the cold tap.

2. For the braising liquid: place all the ingredients in a large pot with 2.5 litres of water and bring to the boil. Simmer for 20 minutes, then add the beef and return to the boil. Cover with a circle of crumpled greaseproof paper, weigh the meat and paper down with a plate and simmer gently for 2-3 hours, until the meat is very tender.

3. Remove the beef and set aside. Skim the fat from the surface of the stock, the strain the liquid through a fine sieve. Discard the flavourings and set the stock aside to cool.

4. For the sauce: heat the peanut oil in a saucepan. Add the shallots, ginger, chilli, garlic and coriander roots and cook until softened. Pour in 700ml of the reserved stock, then bring to the boil and simmer until the volume of liquid has reduced by two-thirds.

5. Slice the beef and place in deep plates. Top with the sauce and sprinkle with chopped coriander leaves. Serve with steamed bok choy or broccoli.

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