Brisket with an Asian Taste Wednesday, December 20, 2006


1 2 to 3 lb beef brisket trimmed of excess fat
½ cup soy sauce
1/4 cup rice wine vinegar
1 inch piece of fresh ginger cut into thin slices
5 or 6 star anise pods
salt and pepper to taste
2 TBSP cornstarch mixed with 1/4 cup cold water


Place a large piece of heavy duty foil in a flat roasting pan. Fold up sides and ends to form a rectangle large enough for the brisket to lay flat. Pour the soy sauce and vinegar over the brisket. Sprinkle the ginger, anise, salt and pepper over meat. Bring ends together and fold tightly together. Bring up sides and fold them into top covering to form a tight pouch. Place in a preheated 300 deg oven and cook about 3 to 4 hours without opening. Open package and remove meat to a serving platter and allow to cool at least 10 minutes before slicing against the grain. In the meanwhile, strain the juices into a sauce pan and if necessary add water to form two cups. Stir in cornstarch slurry and cook over medium heat, stirring until the mixture boils and thickens. Pass the gravy with the sliced meat.

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