Anise Molasses Brisket Braised in a Wok
Source: recipeland.com/recipe/v/anise-molasses-brisket-braised--3270
Ingredients
- 1 small eggplant
- 2 pounds beef brisket trimmed of excess fat
- 2 tablespoons peanut oil
- 1 each onions finely chopped
- 1 tablespoon ginger minced fresh
- 1 tablespoon garlic minced fresh
- 1/2 teaspoon red hot chili pepper, dried crushed
- 6 each star anise
- 3 tablespoons soy sauce, tamari
- 1/4 cup sherry dry
- 2 cups beef stock
- 3 tablespoons molasses dark
- 1 x salt and black pepper to taste
- 8 each fungus dried black (tree ears)
- 1 each tomatoes finely chopped
- 4 each scallions, spring or green onions sliced
- 1 teaspoon sesame oil
Directions
- Pierce the eggplant several times with the tines of a fork.
- Place in a preheated 400F (200C) oven and roast for 3 minutes, or until shriveled and soft.
- Set aside.
- Slice the brisket against the grain into 1/4 inch thick slices.
- Heat the oil in a large wok or large deep skillet.
- When it begins to smoke, add half of the beef and cook, stirring, until browned.
- Remove and set aside.
- Add remaining beef, and cook, stirring until browned.
- Remove and set aside.
- Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.
- 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 minutes to 1 hour, until the beef is tender.
- While beef is cooking, soak fungus in hot water to cover.
- When swelled and softened, drain and rinse well; set aside.
- Cut the stem end from the cooked eggplant.
- Split in half lengthwise and scoop the flesh into a food processor or blender.
- Puree.
- Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer.
- Stir in scallions and drizzle with sesame oil.
- Serve with rice, if desired.
- Serves 4.