- Serves: 6 as part of a banquet
- Cook Time: 2 hours 20 minutes
- Prep Time: 30 minutes plus 30 mins chilling
- Effort: medium
- 1 kg brisket, cut into 5cm thick slices
- 6 litres red braising stock
- 2 vine-ripened tomatoes
- 1/2 tsp white sugar
- 1 1/2 tbsp fresh lime juice
- 1 tsp sea salt
- 6 small, perfect leaves iceberg lettuce
- pinch of ground roasted sichuan peppercorns
- 1 large red chilli, finely sliced
For the caramelised shallots:
- 2 1/2 tbsp peanut oil
- 2 spring onions, finely sliced
- 6 cm knob of ginger, sliced
- 4 clove garlic, crushed
- 1 tsp sea salt
- 250 g shallots, peeled
- 60 ml rice wine
- 16 tsp yellow rock sugar, crushed
- 80 ml chicken stock
- 2 tbsp mushroom soy sauce
- 3 star anise
Tips and Suggestions
"This is a very lovely recipe to cook," says Kylie. "I just adore watching sugar do its caramelising thing in a good, heavy pan; the moment when the sugar turns that warm, honey-caramel colour is magical. The final dish is rather complex: in addition to the myriad flavours of red-braising stock, the tomato salad is fresh, sour, salty and sweet all at once, and the onions are sweet, sticky, aniseedy, vinegary and simply delectable! Imagine the experience of tasting all this at once. And don't forget, there will be a little kick of chilli in there too ."
1. Place the brisket slices in a large pan, cover with cold water and bring to the boil.
2. Simmer for 20 minutes, then drain, discarding the water. Rinse brisket thoroughly under cold water and drain well. (This process rids the meat of any impurities prior to braising.)
3. In a large stockpot, bring the red-braising stock to the boil.
4. Transfer the brisket to simmering stock, ensuring it is fully submerged. Braise very gently for 2 hours, or until the brisket is soft and gelatinous, skimming stock regularly with a ladle. Remove pot from stove and set aside.
5. Meanwhile, cut the tomatoes into wedges and combine in a bowl with sugar, lime juice and salt. Refrigerate for 30 minutes.
6. Next, make the caramelised shallots. Heat the peanut oil in a heavy-based frying pan and add in the spring onions, ginger, garlic and salt.
7. Cook, stirring, for about 2 minutes, or until lightly browned. Add shallots and cook over low heat for a further 5 minutes, stirring constantly.
8. Increase the heat, add in the rice wine and simmer for 1 minute to deglaze the pan.
9. Add in the rock sugar, chicken stock, mushroom sauce and star anise and simmer gently, uncovered, stirring now and then, for about 20 minutes, or until the shallots are very tender and caramelised.
10. Finally, using tongs, remove brisket from the stock and slice.
11. Arrange lettuce leaves on a large platter and top with the red-braised brisket.
12. Drizzle with some of the hot stock and sprinkle with Sichuan pepper.
13. Serve with the caramelised shallots, tomato salad and fresh chilli.
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