Stewed Beef Brisket in Soup

Tips:

Le Creuset cast iron casseroles distributes heat evenly and good in heat retention. Meat can be stewed in lower temperature and soften the cellulose without breaking them, which allow them to absorb more favour from the sauce.

• Product used: Round Casserole 22cm

Ingredients 

(Servings: 4)

• Approx. 1 catty of whole beef brisket
• 2 white radish
• 8 star anise
• 6 cloves garlic
• 4 slices ginger
• 2 tablespoons white pepper (whole)
• 1 stalk coriander

Seasoning:

• 40g rock sugar
• Salt to taste

Instructions

1. Wash beef brisket, scald in boiling water. Wash again and drain. Dice radish and set aside.
2. Pour oil into the cold cast iron pot. Turn on medium heat and preheat for 4 minutes.
3. Put beef brisket into casserole.
4. Add star anise, garlic, ginger, rock sugar and white pepper. Then add water to about an inch on top of the beef brisket.
5. Bring to boil over medium heat. Put on the lid and turn to low heat to cook for about 30 minutes.
6. Add radish and seasons the soup with salt. Cook for another 30 minutes. Then turn the heat off and set aside for 30 minutes with the lid on.
7. Take out the beef brisket, cut into piece with about 1/4 inch width. Serve with radish and sprinkle with coriander.