Cape Grim Firewater Brisket

Serves: 6

Brisket is at its best cooked low and slow to break down the thick, tough muscle fibres and connective tissue. It's a journey worth taking, because this inexpensive cut is one of the most flavourful — and a perfect partner for rich, bold flavours.

Ingredients

1.5kg Cape Grim brisket
Braising liquid
1 litre beef stock or water
½ cup soy sauce
¼ cup dark soy sauce
¼ cup Shaoxing wine
2 tbsp chilli bean paste (tobanjan)*
3 leaves Chinese cabbage, finely sliced
3 large spring onions, cut into 5cm lengths
¼ cup sugar
½ tsp salt
Sichuan hot oil (optional)
¼ cup vegetable oil
1 tbsp Sichuan peppercorns
2 dried red chillies, deseeded
1 tbsp chilli bean paste (tobanjan)*

To serve

4 thin spring onions, cut into thin strips
2 cloves garlic, minced
1 large fresh red chilli, deseeded and minced
½ cup coriander leaves

* Chilli bean paste is available from Asian grocers.

Method

1. Place the beef into a large pot, cover with cold water and bring to the boil, then remove the beef from the liquid.
2. In a separate pot just big enough to hold the beef, mix the ingredients for the braising liquid and add the boiled beef, topping up with a little extra water if necessary to cover the beef. Bring to a simmer, cover with a cartouche and simmer for 2½ hours until beef is tender. Slice the beef into 1-centimetre slices and transfer to a serving plate with as much of the braising liquid as you like.
3. To finish, heat the oil in a wok then add the peppercorns and chillies. Cook for just a few seconds until very fragrant and remove from the oil. Roughly chop the peppercorns and chillies and scatter over the beef. Stir the chilli bean paste through the hot oil and pour the hot oil over the beef, scatter with thecoriander, spring onions, garlic and fresh chilli and serve.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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