Ingredients

Method

• 2 T vegetable oil
• 1.5 kg beef brisket
• salt, to taste
• 1 onion, finely chopped
• 4 cloves garlic, minced
• ginger 1 thumb-sized piece, grated
• 2 star anise
• 1 cinnamon stick
• 2 cups beef stock
• 1⁄2 cup soya sauce
• 2 T Woolworths gochujang paste
• 2 T rice vinegar
• 2 T brown sugar
• 6 large carrots, peeled
For the sambal matah, mix:
• 2 shallots, thinly sliced
• 1 lemongrass stalk, finely chopped
• 1 red chilli, thinly sliced
• 2 T fresh lime juice
• sea salt, to taste

Method

Ingredients

1. Preheat the oven to 160°C. Heat the vegetable oil in a large ovenproof pan over a medium-high heat. Season the brisket with salt and sear all over until browned. Remove from the pan and set aside.

2. In the same pan, sauté the onion, garlic and ginger until fragrant. Add the star anise, cinnamon, stock, soya sauce, gochujang, rice vinegar and brown sugar. Bring to a simmer, then return the brisket to the pan.

3. Cover with a lid or foil and transfer to the oven. Braise for 31⁄2–4 hours. After 3 hours, add the carrots, ensuring they’re submerged in the liquid. Cook for a further 30–45 minutes until both the brisket and carrots are tender.

4. Slice the brisket and arrange on a platter. Drizzle with some of the braising liquid and serve with the carrots on the side. Spoon over the sambal matah or serve on the side.

Find more beef recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca