Chinese Beef Stew with Potatoes

 Chinese Beef Stew with Potatoes 

Beef Brisket Ingredients

• 1 (3 lbs / 1.3 kg) beef chuck roast , cut into 1.5” (3 cm) chunks
• 1/4 cup Shaoxing wine (or dry sherry)
• 6 dried chili peppers
• 1 thumb ginger , sliced
• 3 green onions , halved crosswise
• 4 bay leaves
• 1 star anise
• 1 cinnamon stick
• 1 tablespoon sugar
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup light soy sauce 
• 1 tablespoon dark soy sauce
• 1/2 teaspoon salt
• 3 carrots , cut into 2-inch pieces
• 2 medium waxy potatoes , cut into 4

Beef Brisket Instructions

Place the beef in a 4-quart (3.78-liter) dutch oven and add 4 cups of cold tap water so the water just covers the beef. Heat the pot over medium-high heat until it reaches a gentle boil. Stir occasionally to prevent the beef from sticking to the bottom of the pot. Turn to medium heat. Let it boil gently for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it until the broth is clear.

Add the Shaoxing wine, chili peppers, ginger, green onion, bay leaves, star anise, cinnamon stick, sugar, and ground black pepper. Turn to medium-low heat. Let simmer, covered, for 40 minutes.

Add the light soy sauce, dark soy sauce, and salt. Stir to mix well. Continue simmering uncovered for 1 hour to 1 hour 30 minutes, until the beef turns tender but not to the point of falling apart.

Add the carrots and potatoes. Simmer uncovered for another 30 minutes or so, until the veggies get tender.

Serve hot as a main over steamed rice or boiled noodles. Cool. Enjoy the Chinese Beef Stew with Potatoes !!

British Slow Cooked Brisket Casserole

British Slow Cooked Brisket Casserole

Beef Brisket Ingredients

• 4 tbsp vegetable oil
• 1.5 k boned, rolled brisket
• 4 large carrots (washed, peeled and cut into chunks)
• 2 large yellow onions (peeled and cut into 8 wedges)
• 2 sticks celery (washed and cut into chunks)
• 3/4 cup/175 mL decent red wine
• 2 tbsp plain / all purpose flour
• 4 garlic cloves (peeled)
• 1 liter dark beef stock
• 2 bay leaves
• Small handful chopped, flat leaf parsley leaves
• 2 oz./55 g sliced white mushrooms

Beef Brisket Instruction

Preheat the oven to 325 F/160 C/3 Gas.

Place a large ovenproof casserole over medium heat. Add the oil and heat to hot but not burning. Sear the brisket in the hot oil turning until all the sides have been sealed and are lightly browned. Remove the brisket and keep to one side.

Add the carrots, onions, and celery to a casserole dish and stir, cook for 2 to 3 minutes. Turn the heat up to high and once hot, add the red wine. Stirring constantly, cook until the wine is all but reduced to a glaze. Lower the heat, sprinkle over the flour and stir. Cook for 2 minutes.

Lightly crush the garlic with the back of a knife and add to the casserole dish. Add the brisket, beef stock, and bay leaves. Bring to the boil stirring constantly. Once boiling cover with a lid and put into the preheated oven. Cook for 15 minutes then reduce to 275 F/135 C/Gas 1. Cook for 3.5 to 4 hours or until the brisket is cooked right through and tender. Check from time to time to make sure the gravy isn't drying up. Lower the temperature and add a little boiling water if it is reducing too quickly.

Take the casserole dish from the oven, put the brisket on a carving board and cover with foil to keep warm. Add the parsley and the mushrooms to the casserole dish. Raise the heat and bring the gravy to the boil, reduce to a simmer and cook for 5 minutes. Taste for and adjust the seasoning with salt and freshly ground black pepper.

Slice the brisket into chunky slices, it will break up a little but don't worry too much, that's the nature of brisket. Serve with creamy mashed potatoes and fresh seasonal vegetables. Cool. Enjoy the British Slow Cooked Brisket Casserole !!!