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Anise Molasses Brisket Braised in a Wok

Make Anise Molasses Brisket Braised in a Wok at home with Eggplant, Beef Brisket Trimmed Of Excess Fat, Peanut Oil, Onion Finely Chopped, and Fresh Ginger. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 2 lb
• 2 tbsp
• 1
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 6
• 3 tbsp
• 1/4 cup
• 2 cup
• 3 tbsp
• Salt And Pepper
• 8
• 1
• 4
• 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

    Cut the stem end from the cooked eggplant. Split in half lengthwise and scoop the flesh into a food processor or blender. Puree.

16. 16

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

17. 17

    Stir in scallions and drizzle with sesame oil.

18. 18

    Serve with rice, if desired.

19. 19

    From an article Andrew Schloss in the San Francisco Chronicle, 11/18/92.

20. 20

    Posted by Stephen Ceideberg; February 23 1993.

21. 21

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip