Cape Grim Firewater brisket

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

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

To serve

Blue Triangle 4 thin spring onions, cut into thin strips
Blue Triangle 2 cloves garlic, minced
Blue Triangle 1 large fresh red chilli, deseeded and minced
Blue Triangle 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.
Pure Beef - The Way Nature Intended 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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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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The Prime Society - Singapore

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