This aromatic beef dish is bursting with flavour and filled my house with the most amazing smell. We all agreed that this would make a brilliant alternative to a chilli on bonfire night. It took roughly 10 minutes to prep and then was left to slowly blip away in my simmering oven until supper time. The brisket was really rich so would be ideal served with plain rice and a simple green veg such as Pak Choi or sugar snaps.
The recipe
Slow Cooked Pulled Chinese Brisket
- Serves 4-6
Ingredients
Garnish
Method
Start by seasoning the whole brisket, then browning it in ground nut oil on all sides.
Add the onions, chilli and garlic to the pan for 4 minutes and stir. Add the Chinese 5 spice, the star anise and cinnamon and stir. Now add the remaining ingredients and bring up to a gentle simmer. Place in a low oven or slow cooker at 130 degrees for 6 hours.
Remove from the oven and pull apart into chunks with two forks. Sprinkle with the garnish and serve.
https://www.simplyfoodbymandy.co.uk/post/slow-cooked-pulled-chinese-brisket
More from Mandy’s kitchen
All recipes
Start by seasoning the whole brisket, then browning it in ground nut oil on all sides.
Add the onions, chilli and garlic to the pan for 4 minutes and stir. Add the Chinese 5 spice, the star anise and cinnamon and stir. Now add the remaining ingredients and bring up to a gentle simmer. Place in a low oven or slow cooker at 130 degrees for 6 hours.
Remove from the oven and pull apart into chunks with two forks. Sprinkle with the garnish and serve.