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Sticky Beer – Braised Beef with Vanessa Baxter

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Ingredients

2kg Beef brisket cut into 3-4 cm pieces
3 tbsp Peanut oil
6 Small cloves garlic Finely chopped
4cm Knob of ginger Finely chopped
8 tbsp Soy bean sauce
2 tbsp Gochujang (red chilli paste)
2 x 300ml Bottles of Dark Lager
1 cup Beef stock
1 Small cinnamon quill
1 Whole star anise
1 tbsp Soy sauce
2 tbsp Caster sugar
Vietnamese mint Finely chopped
Toasted sesame seeds

Sticky Beer – Braised Beef with Vanessa Baxter

  • Medium

Ingredients

Directions

Steps

1
Done

Place the brisket pieces in large saucepan and cover with cold water. Bring to the boil. When the scum rises to the top drain the pieces then rinse under cold water. Pat dry with paper towels.

2
Done

Heat 2 tablespoons of oil in a wok over high heat. When it is smoking, add the beef in small batches and sauté until well browned. Remove and set aside.

3
Done

Add the remaining oil to the wok, followed by the garlic and ginger and stir fry until fragrant. Add the Chilli bean sauce and the gochujang. Stir over high heat for 1 minute until fragrant.

4
Done

Add the beef pieces and stir until well coated. Add the larger, stock and star spices. Reduce the heat, cover the wok with a lid and simmer over a very low heat for 1 ½ hours.

5
Done

Remove the lid and continue to cook until the beef is tender, and the liquid has reduced to a saucy consistency.

6
Done

Stir in the soy and sugar. Adjust seasoning to taste and serve with chopped herbs and toasted sesame seeds.

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