- Home
- Beef
- How To make Anise Molasses Brisket Braised In a Wok
How To make Anise Molasses Brisket Braised In a Wok
1 sm Eggplant
2 lb Beef brisket, trimmed of
-excess fat 2 tb Peanut oil
1 Onion, finely chopped
1 tb Minced fresh ginger
1 tb Minced garlic
1/2 ts Crushed red pepper
6 Star anise
3 tb Soy sauce
1/4 c Dry sherry
2 c Beef broth
3 tb Dark molasses
Salt and pepper, to taste 8 Dried black fungus (tree
-ears) 1 Tomato, finely chopped
4 Scallions, sliced
1 ts Asian sesame oil
Here, beef brisket takes on an Asian flare. Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses. As a final step, pureed eggplant is stirred in, for flavor and thickening. Pierce the eggplant several times with the tines of a fork. Place in a preheated 400F 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. PER SERVING: 445 calories, 38 g protein, 27 g carbohydrate, 19 g fat (5 g saturated), 93 mg cholesterol, 916 mg sodium, 6 g fiber. From an article Andrew Schloss in the San Francisco Chronicle, 11/18/92.
Posted by Stephen Ceideberg; February 23 1993.
How To make Anise Molasses Brisket Braised In a Wok's Videos
The Pool meets Yotam Ottolenghi: Directors Cut
The Pool's food editor Becky Sunshine met up with Yotam Ottolenghi and Nopi chef Ramael Scully to talk about their new recipe book based on the world famous restaurant's menu.
Happy Herbivore Holidays & Gatherings Book Review
For all my recipe hoarding friends, here's one book full of classics plus new edgy dishes with foolproof recipes to help you cook with confidence all year long.
When you're ready to buy the book, please consider using my Amazon affiliate link. The sales commission goes to keeping SimpleDailyRecipes.com online.
MY AMAZON LINK:
Whole food plant geek, hot wife, awesome mom & camera ham. FOLLOW ME for practical plant-based cooking, cookbook reviews and a good laugh.
YouTube:
Recipes:
Facebook:
Google+:
Twitter:
Pinterest:
Instagram:
Exploring Foods Asian Infusion
Let's explore Asian flavors with Chef Michael Maddox of the Culinary Arts School at the College of DuPage. Food is a great way to explore different cultures. In honor of Asian and Pacific Islander Heritage Month, Chef Michael will take us on a culinary journey exploring the foods of Asia through three different dishes. Learn about different spices, food preparation, and tips for cooking Asian food.
Thai Pork Belly Curry Recipe (Gaeng Hung Lay) | Thai Recipes แกงฮังเล
Gaeng Hung Lay is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce. It is a dish to impress, and though it takes time, most of the process is hands-off!
This dish came to Northern Thailand via Myanmar, which in turn has a lot of Indian influences on their cuisine. This is why there is a lot of spices in this recipe, and you can use Indian garam masala for it as well!
RELATED VIDEOS:
Tamarind: Everything you need to know
Pork Leg Stew Recipe (kao ka moo):
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Anise Molasses Brisket - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Anise Molasses Brisket Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 tb : Soy Sauce
1 tb : Garlic; Minced
8 : Dried Black Fungus Tree
4 : Scallions, Sliced
1/4 c : Dry Sherry
1 sm : Eggplant
2 c : Beef Broth
Salt and Pepper, to Taste
1 : Tomato, Finely Chopped
2 tb : Peanut Oil
1 : Onion, Finely Chopped
1 ts : Asian Sesame Oil
1/2 ts : Crushed Red Pepper
3 tb : Dark Molasses
2 lb : Beef Brisket, Trimmed
1 tb : Minced Fresh Ginger
6 : Star Anise
The Best Taiwanese Beef Noodle Soup (紅燒牛肉麵)
Beef noodle soup is so easy to make that you should make it too! Spicy, meaty flavored broth with wheat noodles topped with tender beef and vegetables of your choice
Ingredients:
2lb beef shank (conical muscle -金錢腱), I slice mine about the width of my pinky
4 stalks green onion cut into thirds
1-2 slices of ginger (1/8th inch thick)
4 cloves garlic
1.5 teaspoons chili flakes
2 star anise
1/8 teaspoon five spice powder
0.75 to 1 cup soy sauce
2 tablespoons spicy dou ban jiang (辣豆瓣醬)
¼ cup shao shing wine
1 teaspoon sugar in the raw
1 tablespoon molasses (optional, for color)
8 cups water or low sodium broth – if using broth reduce soy sauce accordingly
pickled mustard greens (optional)
bok choy(optional)
Music:
All The Tea In China by Shane Ivers -
Ancient Town Strolling (
by Bryan Chi(
Follow us on Facebook:
Follow us on Instagram:
Patreon:
#BeefNoodleSoup #Taiwan #ChineseCooking