Vietnamese beef brisket

Slow-cooked to perfection.

  • 20 mins preparation
  • 9 hrs 30 mins cooking
  • Serves 4
  • Print
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.


Vietnamese beef brisket
  • 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
  • 1
    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.
  • 2
    Add beans to cooker; cook, covered, a further 30 minutes.
  • 3
    Discard lemon grass, lime leaves, star anise and cinnamon; season to taste.
  • 4
    Sprinkle beef with peanuts and coriander; accompany with lime wedges.


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

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