Beef brisket with chilli oil sauce
1kg beef brisket, fat trimmed
1 tbsp vegetable oil
20g ginger, sliced
2 large garlic cloves, finely chopped
2 spring onions, cut into
2 star anise
4 bay leaves
1 tsp Sichuan peppercorns
1 small cinnamon piece
2 pieces dried tangerine peel
1 tbsp coarsely crushed rock sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp cornflour, mixed with 1 tbsp water
Steamed rice and coriander, to serve
For chilli oil sauce, mix
1 garlic clove, finely chopped
2 tsp finely chopped ginger
1½ tbsp light soy sauce
80ml chilli oil
2 tsp rice vinegar
A pinch of caster sugar
Place beef in a large saucepan, cover with water and bring to the boil.
Reduce heat to medium and simmer to remove impurities, 8-10 mins.
Remove with a slotted spoon and rinse under cold water.
Rinse the saucepan.
Heat oil in the same pan.
Add ginger, garlic and spring onion.
Saute until fragrant, 1-2 mins.
Add all the spices, reduce heat to medium and saute for 3-4 mins.
Add beef and the remaining ingredients, except cornflour solution, cover with water, about 3 litres and bring to the boil.
Cover partially with a lid and simmer until beef is fork-tender, about 2 hours.
Transfer beef to a large heatproof bowl with a slotted spoon.
Ladle some braising liquid over the beef to taste and cover to keep warm.
Strain remaining braising liquid through a fine sieve, discard solids and pour 500ml of the liquid in to a small saucepan.
Bring to the boil, add the cornflour solution and stir until thickened and glossy.
Season to taste.
Slice beef, pour over sauce and some of the chilli oil sauce.
Garnish with coriander and serve with rice.