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Braised beef brisket, Asian style


  • Heat a layer of oil in a large heavy-bottomed pot and brown the beef all over in 2-3 lots.
  • Add a little fresh oil to the pot, if needed, and gently sauté the celery, ginger and garlic until tender, regularly stirring and scraping the bottom as you do so. 
  • Then add 2 cups stock, the soy, Chinese wine, plum sauce, dried tangerine peel, star anise, sugar, a little salt and quite a bit of ground pepper. Mix well and briefly cook. 
  • Return the beef, ensuring it is covered by liquid, and bring to the boil. Then turn the heat right down and very gently simmer for about 1½ hours until the meat is tender, adding the spring onions towards the end. 
  • Serve the brisket on a bed of steamed rice with plenty of sauce spooned over and your favourite steamed Asian vegies on the side. 
  • nb.  Other cuts of meat could be used, eg. beef shin.


  • vegetable oil
  • 1 kg brisket (not too lean), cut into chunks
  • 3 celery stalks, diced
  • 1 x 3 cm piece fresh ginger, sliced into matchsticks
  • 4 garlic cloves, sliced
  • 2-3 cups chicken stock
  • ½ cup light soy sauce
  • ¼ cup Chinese rice wine
  • 2 tbsp Asian plum sauce
  • 2-3 pieces dried tangerine peel
  • 3 star anise
  • a good pinch of brown sugar
  • sea salt & freshly ground pepper
  • 4 spring (green) onions, cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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