Five-Spice Braised Brisket

Five-Spice Braised Brisket

Ingredients

• 200g ginger, skin on
• 2 brown onions, halved
• 3 tbsp cooking oil
• Almost 2 kg beef brisket
• 3 tbsp five spice powder
• Salt and cracker pepper, to taste
• 8 cups beef stock
• 50 ml soy sauce
• 1/2 cup hoisin sauce
• 1/2 cup light brown sugar
• 10 garlic cloves
• 3 star anise
• 3 whole cloves
• 2 cinnamon sticks
• 1 bunch spring onions, cut into 2 inch pieces

Method

1. Preheat the oven to 165 degrees celsius. Heat a cast iron skillet over high heat. Place the ginger and onions on the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.
2. In a Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five spice powder and season with salt and pepper. 
3. Sear the brisket, evenly until brown for about 5 - 7 minutes. Transfer the brisket to a plate.
4. Add 1 cup of stock to deglaze the pot, and return the charred vegetables and seared brisket to the pot. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place in the oven.
5. Cook until fork tender, 3 to 3 1/2 hours. Transfer the brisket to a cutting board. Rest for at least half hour and thinly slice against the grain. 
6. The sauce can also be made with skimming the excess fat from the braising liquid. Transfer some liquid into another pot, add some flour and cracker pepper. Heat until thickens.
7. Divide the meat between plates, pouring the some of the braising liquid over each slice.Serve with creamy mash potato with garlic. I have also served some homemade sweet mustard pickles.