zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Red-Braised Beef Brisket With Chinese Marbled Eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Red-Braised Beef Brisket With Chinese Marbled Eggs

    The Chinese love slow-braising and poaching, and this comfort dish is complex, deep and steeped in tradition. 'Red braise' is the traditional name for this stock, although the meat doesn't actually go very red. Chinese marbled eggs are a simple version of the famous 1,000-year-old eggs, or tea eggs. They can look rather grey, but they taste great and act as a wonderful textural backdrop for the brisket.

    • Preparation time: 60 minutes
    • Cooking time: 110 minutes
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 4 (or 6 as part of a banquet)

    Ingredients

    • 1 fresh red chilli, deseeded and sliced lengthwise
    • A few fresh coriander leaves
    • 75g Fresh root ginger, peeled and sliced
    • 6 Hard-boiled eggs, shells on
    • 1.75kg Beef brisket, cut into 5cm-thick slices
    • ½ tsp Szechuan peppercorn
    • Red braising stock
    • 375ml Chinese cooking wine
    • 250ml Dark soy sauce
    • 125ml Light soy sauce
    • 175g Soft brown sugar
    • 6 Garlic cloves, peeled and crushed
    • 6 Salad onions, trimmed and cut in half crossways
    • ½ tsp Sesame oil
    • 5 Star anise
    • 2 Cinnamon sticks
    • 4 strips pared orange zest

    Method

    1. Bring 1 litre of cold water and all the stock ingredients to the boil in a large stockpot. Reduce the heat and simmer gently for 40 minutes to allow all the flavours to infuse thoroughly.
    2. Gently roll the hard-boiled eggs on a hard surface to crack the shell slightly all over, but do not peel. Submerge the eggs and beef in the simmering stock. Braise gently for 1 hour 40 minutes, or until the meat is soft and gelatinous, skimming the stock regularly with a ladle. Remove the pot from the stove. Using tongs, remove the beef and eggs from the stock and season with the Szechuan pepper. Return the stock to the stove and boil until it is reduced. Meanwhile, peel and halve the eggs.
    3. To serve, arrange the beef and eggs on a plate and ladle over some of the reduced sauce. Finally, sprinkle with the coriander and chilli.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The sugar in the stock makes life difficult for many European reds, but soft Chilean Carmenère handles the sauce's sweetness well, and still provides enough texture to foil the beef.

    Comments

    Average user rating

    4 stars