Caramelised Brisket with Watercress & Radish Salad

December 30, 2014 • Posted in: slow-cooked, Salad, Chinese, untested

From Kylie Kwong's "It Tastes Better".


  • 1 kg beef brisket

Red Braising Stock

  • 4 litres cold water
  • 2 cups (500 mL) shao hsing wine
  • 2 cups (500 mL) tamari
  • 1 cup (220g) brown sugar
  • 8 garlic cloves, crushed
  • 2 x 8 cm pieces (90g) ginger, sliced
  • 6 spring onions, trimmed and cut in half crossways
  • 1 tsp sesame oil
  • 6 star anise
  • 2 cinnamon quills
  • 3 strips orange zest


  • 1 cup (220g) brown sugar
  • 1 cup (250 mL) water
  • 3 tbsp fish sauce
  • Juice of 2 limes

Watercress Salad

  • 1 bunch watercress, washed and trimmed
  • 1 bunch red radishes, cut into quarters
  • Salt flakes
  • Juice of 1 lemon
  • Extra virgin olive oil


  1. Place all stock ingredients in a large pan or stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavour to infuse.
  2. Meanwhile, place brisket in a large pan, cover with cold water and bring to the boil. Simmer for 20 minutes, then drain, discarding the water. Rinse the brisket thoroughly under cold water and drain well (this process rids the meat of any impurities prior to braising).
  3. Transfer brisket to simmering stock, ensuring it is fully submerged. Braise very gently for 2 hours, or until the meat is soft and gelatinous, skimming stock regularly with a ladle. With tongs remove brisket and drain, allow to cool. Pat brisket dry with paper towel.
  4. Combine brown sugar and water in a wok, bring to the boil and simmer for 6 minutes, add fish sauce. Add brisket to the wok and toss to coat. Stir in lime juice.
  5. Place watercress salad ingredients in a bowl and toss well. Place brisket on serving platter or bowl with salad on the side. Garnish with Sichuan pepper and salt.
Preparation time: 20 mins
Cooking time: 3 hours 20 mins
Serves: 4

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