Braised beef brisket

A tender and flavourful beef brisket perfect for warming the soul.

  • 2 hrs 30 mins cooking
  • Serves 4
  • Print


Braised beef brisket
  • 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


Braised beef brisket
  • 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.

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