Name: Vietnamese beef brisket
Prep time: 20 min
Cook time: 570 min
Total time: 590 min
Yield: 4
Ingredients: 1.5 kilogram beef brisket, trimmed, cut into 5cm pieces; 1 large brown onion (200g), sliced thinly; 3 clove garlic, crushed; 4 teaspoon finely grated fresh ginger; 1 fresh long chilli, sliced thinly; 2 10cm sticks fresh lemon grass (40g), halved lengthways; 2 fresh kaffir lime leaves, bruised; 2 star anise; 1 cinnamon stick; 2 tablespoon grated palm sugar; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) dark soy sauce; 3 cup (750ml) beef stock; 1 large red capsicum (bell pepper) (350g), chopped coarsely; 125 gram baby corn, halved; 150 gram snake beans, chopped coarsely; 1/3 cup coarsely chopped roasted unsalted peanuts; 1/3 cup loosely packed fresh coriander (cilantro) leaves; 1 lime, cut into wedges

Vietnamese beef brisket

Slow-cooked to perfection.

Skip to Recipe

Serves 4

Prep

20M

Cook

9H 30M

Total

9H 50M

Slow-cooked to tender perfection, this fragrant beef brisket is beautiful served atop steamed rice. With Asian spices and vegetables, this beautiful Vietnamese dish is great enjoyed straight out of the slow cooker.

Looking for more slow cooked beef recipes or more Vietnamese recipes?

Ingredients

1.5 kilogram beef brisket, trimmed, cut into 5cm pieces

1 large brown onion (200g), sliced thinly

3 clove garlic, crushed

4 teaspoon finely grated fresh ginger

1 fresh long chilli, sliced thinly

2 10cm sticks fresh lemon grass (40g), halved lengthways

2 fresh kaffir lime leaves, bruised

2 star anise

1 cinnamon stick

2 tablespoon grated palm sugar

1/4 cup (60ml) fish sauce

1/4 cup (60ml) dark soy sauce

3 cup (750ml) beef stock

1 large red capsicum (bell pepper) (350g), chopped coarsely

125 gram baby corn, halved

150 gram snake beans, chopped coarsely

1/3 cup coarsely chopped roasted unsalted peanuts

1/3 cup loosely packed fresh coriander (cilantro) leaves

1 lime, cut into wedges

Method

Combine beef, onion, garlic, ginger, chilli, lemon grass, lime leaves, star anise, cinnamon, sugar, sauces, stock, capsicum and corn in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 9 hours.

Add beans to cooker; cook, covered, a further 30 minutes.

Discard lemon grass, lime leaves, star anise and cinnamon; season to taste.

Sprinkle beef with peanuts and coriander; accompany with lime wedges.

Suitable to freeze at the end of step 3. Serve with steamed rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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