Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking

> I've saved it for the next brisket I buy.
>
When I have some time. I wana try this

Chinese beef brisket

Total time: 3 hours, plus optional cooling time

1 (3-pound) beef brisket (preferably the leaner flat cut rather than the
fattier point cut)

1/2 cup rice wine
2/3 cup soy sauce
3 ounces yellow rock sugar (about 2 walnut-sized lumps)
1 (1 1/2 -inch) piece ginger, sliced
3 star anise
1/2 cinnamon stick
1 (2-inch) piece dried tangerine peel
1 teaspoon cumin seeds
2 teaspoons fennel seeds
2 teaspoons cornstarch(optional)
2 green onions, sliced(optional)
Asian red chile sauce(optional)

1. Choose a large pot or Dutch oven just wide enough to hold the beef
brisket. Fill it with enough water to submerge the brisket. Bring the
water to a boil. Carefully lower the brisket into the pot. Boil it for
about 3 minutes (this gets rid of the impurities, which rise to the
surface as foam).

2. Using tongs, carefully transfer the brisket to a colander and rinse it
in cool water. Set aside. Discard the cooking water and rinse the pot.

3. In the pot, combine 6 cups water, the rice wine, soy sauce, rock
sugar, ginger slices, star anise, cinnamon stick and dried tangerine
peel. Bundle up the cumin and fennel seeds in a piece of cheesecloth and
tie it shut with a piece of string. Add to the pot.

4. Cover the pot and bring the mixture to a boil. Lower the heat and
carefully place the brisket in the liquid. If necessary, add more water
to ensure that the brisket is covered. Return to a boil, then simmer for
about 2 hours, until fork-tender.

5. Remove from the heat, uncover and allow to cool. Remove the spices,
then refrigerate the brisket overnight to allow the flavors to meld. (If
serving immediately, proceed to the next step.)

6. Transfer the brisket to a cutting board and cut into one-third-inch
slices. If the brisket was cooled or refrigerated, place the pieces in a
large saucepan and ladle in just enough of the braising liquid to cover.
Warm over medium heat until heated through.

7. Remove the meat with a slotted spoon or tongs, and arrange the pieces
on a serving platter. Pour a little of the liquid over the beef. If you
want a thicker sauce, cover the beef with foil to keep warm. In a cup,
combine the cornstarch with 2 tablespoons water. Bring 1 cup of the
braising liquid to a boil and add the cornstarch mixture, cooking and
stirring until thickened, about 1 minute. Pour the sauce over the beef.
Garnish with sliced green onions, if desired, and serve with red chile
sauce.

8. Save the remaining braising liquid. Strain into an airtight container
and refrigerate for up to 3 days, or freeze. Discard any congealed fat on
the surface. The next time you make brisket, use this liquid in place of
some of the 6 cups of water. Add more water to cover the meat and toss in
a new batch of rice wine, soy sauce and spices.

Note: Yellow rock sugar and dried tangerine peel are available at Asian
grocery stores, usually in the spice aisle. The sugar is crystallized and
often labeled "rock candy," and the peel is labeled "citrus peel." Or you
may substitute 2 tablespoons granulated or light brown sugar for the rock
sugar and dry your own tangerine peel. (To do so, carefully remove the
peel from a tangerine, either in a spiral or in segments, keeping it in
one piece if possible. Hang the peel on a clothesline or a hook for a few
days until completely dry, ashy brown and stiff. Break off what you need
and store the rest in a jar or plastic bag.) Do not use fresh peel for
this recipe. Various Asian red chile sauces are available in the Asian
food sections of supermarkets.

Each serving: 290 calories; 38 grams protein; 13 grams carbohydrates; 0
fiber; 7 grams fat; 3 grams saturated fat; 72 mg. cholesterol; 1,404 mg.
sodium

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.