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
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.
Serves: 4 (or 6 as part of a banquet)
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.
Typical values per serving:
This recipe was first published in February 2007.