I wasn’t so much of a beef-eater when I still lived in Asia. Beef was never on the menu in our house mainly because of the belief that cows are sacred animals and shouldn’t be consumed. Beef are also more expensive compare to pork, chicken, and some seafood where I grew up.
I started consuming beef after moving to the U.S. Beef are more readily available and actually much cheaper too (depending on which cut you get of course) and I started to explore more with beef. This is one of the result of exploration 🙂 I choose steaming because steaming does yield a moist and tender beef. Serve this with the wine sauce and it is absolutely delicious to go with a bowl of steamed rice or I can see myself shred the meat and serve it as burgers/sandwich style ? yummm!
STEAMED BEEF BRISKET WITH WINE SAUCE
Ingredients
- 1 ½ lbs beef brisket
- 1 large carrots peeled and cut into slices
- 4 slices of ginger
- 2 stalks spring onion cut off one-inch from the root
- 2 Tbsp of Shaoxing wine
- 1 tsp black peppercorns
- 1 Tbsp dark soy sauce
- 2 cups beef broth
- 1 Tbsp of corn starch with 1 Tbsp of water
Sauce:
- 1 Tbsp Shaoxing wine
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1 Tbsp oyster sauce
Garnishes:
- 1 stalk spring onion finely chopped
- Few sprigs of cilantro leaves
Instructions
- Prepare a large pot of boiling water, place the beef brisket in and let it boil for about 1-2 minute. Discard the water and rinse the beef under cold water. This is to get rid of "meaty" smell. Set aside
- Prepare your steamer by bringing the water to a boil. Place the beef brisket in a large bowl (enough to hold the beef brisket). Add in ginger, spring onion, black peppercorns, dark soy sauce, wine, and 2 cups beef broth. Let it steam for about 1 1/2 to 2 hours or until the beef is tender. Place the carrots into the bowl for the last 30 minutes of steaming
- Turn off the heat and remove the beef from the bowl and place into serving platter along with the carrot slices and cover with aluminum foil to keep warm. Keep the steaming liquid and discard the ginger slices. When cool enough to handle, slice the beef against the grain into 1/2-inch slice
- Pour the steaming liquid you kept earlier into a sauce pot and add in sauce ingredients and bring it to a boil, have a taste and add more oyster sauce or sugar if needed. Give the corn starch mixture a stir and pour it in to thicken the sauce. Pour this over the beef and garnish with some chopped spring onions and cilantro. Serve immediately
