Spicy Asian Braised Brisket


Even prior to the onslaught of celebrity chef-dom that we’ve seen in recent years they were still influential figures in many lives. Seeing Margaret Fulton on Masterchef just now reminded me of this, reminded me of searching through the Margaret Fulton Cookbook
to find sweet things to bake as a youngster. Flicking through past the big red lipstick kisssed index pages, the flour and batter spattered recipe pages, creased and bent to remember the exact position of that special Christmas cake recipe.

I wonder though if the todays’ celebrity chefs will have such staying power. I tend to steer clear of them, a practice that I will likely continue, especially after watching Iron Chef America last Sunday morning.

Though luckily I wasn’t scared away by Celeb Chef-o-phobia recently when I got Balance and Harmony: Asian Food
the latest book by Neil Perry (and 1/2 price! lucky :). This tome is full of interesting, tasty Asian dishes truly suited to Australia with recipes simple through advanced. After first glance I really hope this book’s a stayer and if this first recipe is anything to go by it will be, for me at least, just like the Margaret Fulton Cookbook.


Spicy Asian Braised Brisket
Adapted from Balance and Harmony: Asian Food by Neil Perry. I have doubled the recipe and tweaked it a little bit according to what ingredients I had at hand.
Serves 8 as part of a Chinese banquet

800g beef brisket, or any other braising cut of beef cut into large chunks.
3T oil
8 cloves garlic
6T ginger, chopped
6T chilli bean paste
6 ripe tomatoes
4T shaoxing wine
4T palm sugar
4T soy sauce
4T oyster sauce
1L chicken stock
chinkiang vinegar

Place the meat in a pan of cold water and bring it to the boil. You will see a lot of scum rise to the top, when this happens remove from heat, drain and rinse the meat. Dry it as much as possible.
Heat a frypan (or if you have a stove that works a bit better than mine, a wok). Add oil and fry the meat until coloured, you may need to do it in two batches with this quantity. Once meat is coloured, remove from pan and set aside. Add garlic and ginger to the pan and fry until fragrant. Add the chilli bean paste, then the tomatoes. Add the shaoxing wine and cook for a few minutes, then add the sugar, soy sauce, oyster sauce and chicken stock.
Add the meat back in and when the mixture boils reduce the heat to a gentle simmer and braise gently for about 2 hours or until the meat is tender (of course this will depend on how big you cut the meat originally).
When the meat is tender, if the sauce is too thin remove the meat and up the heat. Boil the sauce until thickened, then season with the vinegar, add the meat back in and serve.

This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.


  1. Y
    Posted July 9, 2009 at 12:49 am | Permalink

    I got that book, but haven’t actually flicked through it yet. Love any kind of braised meat dish though, so I’ll have to keep this recipe in mind.

    Y’s last blog post..Waking up to..

  2. Posted July 9, 2009 at 11:33 am | Permalink

    I haven’t had a chance to check out his latest book but we have one of his old ones and I quite like a lot of his recipes. I agree he tends to do Asian influenced dishes that are very well suited to Aus. That brisket looks wonderfully moist and tender, I love brisket!

    Steph’s last blog post..Simple Dinners – Guinness Cottage Pie

  3. Posted July 9, 2009 at 9:24 pm | Permalink

    I have the book too! but it’s in my “to read” pile!

    Reemski’s last blog post..Bathers Pavilion, Balmoral

  4. Posted July 10, 2009 at 4:44 am | Permalink

    This look delicious, and I bet it would be a star in my crockpot. I have still never used the brisket cut.

    Katerina’s last blog post..Watermelon and Basil Smoothie Recipe

  5. Posted July 19, 2009 at 10:47 pm | Permalink

    Y: I really like the book, but then I know almost zero about cooking Asian food. I’m sure you have a step up on me in that department. The book is quite beautiful and I have learnt a lot from it.

    Steph: Isn’t brisket wonderful! I’ve never really been interested in any of his other books, but I’m enthralled by asian flavours.

    Reemski: Oh, it is very interesting, move it up to the top :)

    Katerina: It would be great in a crockpot! Brisket is very flavourful, but needs long slow cooking, so this recipe is great.

One Trackback

  1. By The 2009 that was. | Pikelet and Pie on December 30, 2009 at 1:56 pm

    […] I don’t buy many cookbooks but my two favourite purchases of 2009 were, David Thompson’s Thai Food (Chicken Larp) and Neil Perry’s Balance and Harmony (Braised Brisket). […]

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