Spicy Beef Brisket Braise

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

A very simple braise, this relies on slow cooking and the wonderful flavour and kick of chilli bean paste.


  • 400 g (14 oz) beef brisket, cleaned and cut into large chunks
  • 4


Place the brisket in a pot of cold water and bring to the boil. Once the scum comes to the top, drain the brisket and wash under cold water, then pat dry with paper towel.

Heat a wok until almost smoking. Add the peanut oil and, when hot, stir-fry the brisket until coloured, then remove from the wok. Add the garlic and ginger to the wok and stir-fry until fragrant. Add