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Anise Molasses Brisket Braised in a Wok

Make Anise Molasses Brisket Braised in a Wok at home with Peanut Oil, Garlic, Red Pepper, Soy Sauce, and Beef Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 3 tbsp
• 2 cup
• 1 tsp

Method (preview)

1. 1

   Pierce the eggplant several times with the tines of a fork.

2. 2

   Place in a preheated 400F oven and roast for 3 minutes, or until shriveled and soft.

3. 3

   Set aside.

4. 4

   Slice the brisket against the grain into 1/4-inch thick slices.

5. 5

   Heat the oil in a large wok or large deep skillet.

6. 6

   When it begins to smoke, add half of the beef and cook, stirring, until browned.

7. 7

   Remove and set aside.

8. 8

   Add remaining beef, and cook, stirring until browned.

9. 9

   Remove and set aside.

10. 10

    Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.

11. 11

    Return beef to wok, along with the sherry, broth and molasses.

12. 12

    Stir to blend and season with salt and pepper.

13. 13

    Cover and simmer over low beat for 50 minutes to 1 hour, until the beef is tender.

14. 14

    While beef is cooking, soak fungus in hot water to cover. When swelled and softened, drain and rinse well; set aside.

15. 15

    Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer.

16. 16

    Stir in scallions and drizzle with sesame oil.

17. 17

    Serve with rice, if desired.