Name: Braised beef brisket
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1 kilogram beef brisket, trimmed; 2 tablespoon vegetable oil; 1 brown onion (80g), sliced thinly; 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 2 tablespoon fish sauce; 1 tablespoon dark soy sauce; 1 tablespoon light brown sugar; 1 teaspoon five-spice powder; 2 x 10cm sticks fresh lemon grass, halved crossways; 2 cup (500ml) water; 150 gram snake beans, chopped coarsely; 3/4 cup (105g) crushed peanuts; 1/3 cup loosely packed fresh vietnamese mint leaves

Ingredients

1 kilogram beef brisket, trimmed

2 tablespoon vegetable oil

1 brown onion (80g), sliced thinly

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

2 tablespoon fish sauce

1 tablespoon dark soy sauce

1 tablespoon light brown sugar

1 teaspoon five-spice powder

2 x 10cm sticks fresh lemon grass, halved crossways

2 cup (500ml) water

150 gram snake beans, chopped coarsely

3/4 cup (105g) crushed peanuts

1/3 cup loosely packed fresh vietnamese mint leaves

Method

1.Cut beef into 3cm pieces. Heat half the oil in a large saucepan; cook beef, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion, garlic and ginger until onion softens.

3.Return beef to pan with sauces, sugar, five-spice, lemon grass and the water; bring to the boil. Reduce heat; simmer, covered, about 1¼ hours or until beef is tender. Discard lemon grass. Add beans and ½ cup of the nuts; simmer, uncovered, for 15 minutes. Season to taste.

4.Serve beef, sprinkled with remaining nuts and mint leaves.

To freeze: complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
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.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy