* Exported from MasterCook *
Anise Molasses Beef Brisket Braised in a Wok
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : meat, chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Eggplant
2 pounds Beef brisket -- trimmed of excess fat
2 tablespoons Peanut oil
1 Onion -- finely chopped
1 tablespoon Minced fresh ginger
1 tablespoon Minced garlic
1/2 teaspoon Crushed red pepper
6 Star anise
3 tablespoons Soy sauce
1/4 cup Dry sherry
2 cups Beef broth
3 tablespoons Dark molasses
Salt and pepper
8 Dried black fungus (tree ears)
1 Tomato -- finely chopped
4 Scallions -- sliced
1 teaspoon Asian sesame oil
This dish, beef brisket takes on an Asian flare. Slices of meat are braised
in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic,
red pepper and dark molasses. As a final step, pureed eggplant is stirred
in, for flavor and thickening.
* Pierce the eggplant several times with the tines of a fork. Place in a
preheated 400F oven and roast for 3 minutes, or until shriveled and soft.
Set aside.
* Slice the brisket against the grain into 1/4-inch thick slices.
* Heat the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned. Remove and
set aside.
* Add remaining beef, and cook, stirring until browned. Remove and set
aside. Add the onion, ginger, garlic, crushed pepper, star anise and soy
sauce to wok and stir-fry for 10 seconds.
* Return beef to wok, along with the sherry, broth and molasses. Stir to
blend and season with salt and pepper. Cover and simmer over low beat for
50 minutes to 1 hour, until the beef is tender.
* While beef is cooking, soak fungus in hot water to cover. When swelled and
softened, drain and rinse well; set aside.
* Cut the stem end from the cooked eggplant. Split in half lengthwise and
scoop the flesh into a food processor or blender.
* Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes
longer. Stir in scallions and drizzle with sesame oil. Serve with rice, if
desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 962 Calories; 70g Fat (66.4% calories from fat); 48g Protein; 32g Carbohydrate; 6g Dietary Fiber; 166mg Cholesterol; 1575mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 10 Fat; 1/2 Other Carbohydrates.
Anise Molasses Beef Brisket Braised in a Wok
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : meat, chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Eggplant
2 pounds Beef brisket -- trimmed of excess fat
2 tablespoons Peanut oil
1 Onion -- finely chopped
1 tablespoon Minced fresh ginger
1 tablespoon Minced garlic
1/2 teaspoon Crushed red pepper
6 Star anise
3 tablespoons Soy sauce
1/4 cup Dry sherry
2 cups Beef broth
3 tablespoons Dark molasses
Salt and pepper
8 Dried black fungus (tree ears)
1 Tomato -- finely chopped
4 Scallions -- sliced
1 teaspoon Asian sesame oil
This dish, beef brisket takes on an Asian flare. Slices of meat are braised
in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic,
red pepper and dark molasses. As a final step, pureed eggplant is stirred
in, for flavor and thickening.
* Pierce the eggplant several times with the tines of a fork. Place in a
preheated 400F oven and roast for 3 minutes, or until shriveled and soft.
Set aside.
* Slice the brisket against the grain into 1/4-inch thick slices.
* Heat the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned. Remove and
set aside.
* Add remaining beef, and cook, stirring until browned. Remove and set
aside. Add the onion, ginger, garlic, crushed pepper, star anise and soy
sauce to wok and stir-fry for 10 seconds.
* Return beef to wok, along with the sherry, broth and molasses. Stir to
blend and season with salt and pepper. Cover and simmer over low beat for
50 minutes to 1 hour, until the beef is tender.
* While beef is cooking, soak fungus in hot water to cover. When swelled and
softened, drain and rinse well; set aside.
* Cut the stem end from the cooked eggplant. Split in half lengthwise and
scoop the flesh into a food processor or blender.
* Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes
longer. Stir in scallions and drizzle with sesame oil. Serve with rice, if
desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 962 Calories; 70g Fat (66.4% calories from fat); 48g Protein; 32g Carbohydrate; 6g Dietary Fiber; 166mg Cholesterol; 1575mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 10 Fat; 1/2 Other Carbohydrates.
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