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

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