The Chinese restaurant, Ming, in Greek Street has consistently served some of the best and most interesting Chinese food in London for years. The owner,
Make the stock and, when it is ready, place the brisket in it. Bring to a simmer, skim and continue to cook for 2½ hours. The brisket must be very tender. You can check this by inserting a carving fork into the meat and attempting to pull it out again: if the beef clings to the tines, it needs more cooking.
Allow the meat to cool completely in its stock. Remove from the pot and cut into 2 cm slices, trimming any gristle and most of the fat as you go. Sieve the stock and put
© 1999 Alastair Little. All rights reserved.