BBS:      TELESC.NET.BR
Assunto:  5/28 Brisket Day 1
De:       Ben Collver
Data:     Thu, 28 May 2026 10:21:40 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Anise Molasses Brisket Braised In A Wok
 Categories: Chinese, Beef
      Yield: 4 Servings

      1 sm Eggplant
      2 lb Beef brisket;
           - trimmed of excess fat
      2 tb Peanut oil
      1    Onion; finely chopped
      1 tb Fresh ginger; minced
      1 tb Garlic; minced
    1/2 ts Crushed red pepper
      6    Star anise
      3 tb Soy sauce
    1/4 c  Dry sherry
      2 c  Beef broth
      3 tb Dark molasses
           Salt & pepper; to taste
      8    Dried black fungus
           - (tree ears)
      1    Tomato; finely chopped
      4    Scallions; sliced
      1 ts Asian sesame oil

  Here, beef brisket takes on an Asian flare. Slices of meat are
  braised in an aromatic stock seasoned with star anise, soy sauce,
  ginger, garlic, red pepper, and dark molasses. As a final step,
  pureed eggplant is stirred in, for flavor and thickening.

  Pierce the eggplant several times with the tines of a fork. Place
  in a preheated 400?F oven and roast for 3 minutes, or until
  shriveled and soft. Set aside. Slice the brisket against the grain
  into 1/4" thick slices.

  Heat the oil in a large wok or large deep skillet. When it begins
  to smoke, add half of the beef and cook, stirring, until browned.
  Remove and set aside.

  Add remaining beef, and cook, stirring until browned. Remove and
  set aside. Add the onion, ginger, garlic, crushed pepper, star
  anise, and soy sauce to wok and stir-fry for 10 seconds.

  Return beef to wok, along with the sherry, broth, and molasses.
  Stir to blend and season with salt & pepper. Cover and simmer over
  low beat for 50 minutes to 1 hour, until the beef is tender.

  While beef is cooking, soak fungus in hot water to cover. When
  swelled and softened, drain, and rinse well; set aside.

  Cut the stem end from the cooked eggplant. Split in half lengthwise
  and scoop the flesh into a food processor or blender. Puree.

  Add eggplant, drained fungus and tomatoes to beef and cook for
  5 minutes more. Stir in scallions and drizzle with sesame oil.
  Serve with rice, if desired.

  Per serving: 445 calories, 38 g protein, 27 g carbs, 19 g fat,
  5 g sat fat, 93 mg cholesterol, 916 mg sodium, 6 g fiber

  Recipe by Andrew Schloss

  Recipe FROM: The San Francisco Chronicle, Nov 18, 1992

  Posted by: Stephen Ceideberg, Feb 23, 1993

MMMMM

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