Shared by Jamie Wei
Shared by Jamie Wei
Taiwanese Brisket
Yield: 6 servings
Taiwanese Brisket
Yield: 6 servingsFamily Journey
Taiwan
New York City
Inspired by her Taiwanese heritage, Jamie Wei’s brisket is flavored with star anise, Sichuan peppercorn, and cloves, then cooked low and slow in a deeply aromatic braising liquid with shaoxing wine, beef broth, and black bean paste. Her recipe yields fall-apart tender meat that’s heady with spice; serve it with rice, extra spoonfuls of gravy and thinly sliced scallions. This recipe should be prepared at least a day in advance of serving.
Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for pomegranate honey jelly, cucumber curry soup, and tofu and chili crisp salad.
Ingredients
For the spice mix:
- 1 tablespoon neutral oil
- 6-7 pods star anise
- 1 tablespoon Sichuan peppercorn
- 3-4 pods black cardamom, lightly crushed
- 1 Chinese cinnamon stick
- 1 tablespoon dried licorice root slice
- 1 teaspoon cloves
- 3 bay leaves
For the brisket:
- 2nd cut brisket, 3-4 lbs, at room temperature
- Coarse salt and freshly ground black pepper
- 4 large shallots, peeled and thinly sliced
- 2 tablespoons (30 grams) freshly sliced ginger, peeled and finely minced
- 1 head garlic, cloves peeled and thinly sliced
- 1 bunch scallions, cleaned and rinsed
- 2 tablespoons (30 grams) rock sugar
- 2 tablespoons soy sauce
- 2 tablespoons soy paste
- 2 tablespoons black bean paste
- ¼ cup shaoxing wine
- 1 ½ quarts beef broth
- 1 teaspoon kosher salt
- Peel of ½ an orange
- Spice mix, from above
Preparation
Step 1
Prepare the spice mix: Heat the oil in a small frying pan. Add in the star anise, Sichuan peppercorn, cardamom pods, Chinese cinnamon stick, and licorice root slice. Fry until aromatic, around 30 seconds and remove the spices from the pan. Combine with the cloves and bay leaves; transfer to a cheesecloth and tie tightly to secure the spices. Set aside.
Step 2
Preheat the oven to 325F. If the brisket has a thick cap of fat, score it crosswise to allow the fat to render evenly while searing. Pat the brisket dry and season generously with salt and pepper on each side. Sear the brisket in a large cast iron pan on high heat, 4-5 minutes per side, until the brisket is golden brown, fragrant and the fat has mostly rendered out. Use tongs to remove from the pot and set aside.
Step 3
Lower the heat to medium and without cleaning the pan, add the shallots, garlic, ginger and scallions to the pan. Let saute in the rendered beef fat until softened and aromatic, stirring, 2-3 minutes. Add the rock sugar to the pan and let it dissolve. Add in the soy sauce, soy paste, black bean paste, and shaoxing wine, stirring to combine after each addition.
Step 4
Pour in the beef broth. Let it come to a boil; season with the kosher salt if needed. Lower the heat to a low simmer and gently return the brisket to the pan, ensuring it is almost completely covered with liquid. Add in the cheesecloth with the spices and the orange peel.
Step 5
Cover the pot and transfer to the oven and cook for about 4 to 4 ½ hours, until tender. Check at 4 hours in to see if the brisket is cooked through; a knife should slide easily through. If it needs more time, re-cover the pot and return it back to the oven for about 30 minutes. Once done, let it cool a little and transfer the pot to the fridge to rest overnight.
Step 6
The next day, there will be a layer of solidified fat on the surface. Carefully remove it. Transfer the brisket onto a cutting board. Slice it against the grain into desired thickness. Return all slices to the pot and either return the pot back to the fridge or if serving right away, reheat the pot over medium low heat until warm through.
Step 7
To serve, sprinkle with chopped scallions. Serve with rice on the side.
