Skip to main content

Braised Beef Brisket


Hubby and I love beef brisket and would gorge ourselves with bowls of it each time we were in Hong Kong. I heard that most of the stalls use the same pot of stock since they started shop. Imagine drinking stock which some of it may have been cooked 15 years ago!

Everytime we see beef brisket on the menu here, we would definitely order it, but they don't come close to those we had in Hong Kong. So we resigned ourselves to reminiscing about the beef brisket we had.

Enter Betty Saw's The Best of Chinese Cooking.

I didn't even know that she has a recipe for beef brisket until Hubby pointed it out cos it was entitled "Braised beef in soy sauce". I had my doubts that this would be the answer to our prayers for THE beef brisket, but since Hubby was willing to try (guess he must be craving for it more than me), I couldn't say no.

Hubby did most of the cooking and just after an hour of simmering in the slow cooker (yeah, we adapted the recipe for slow cooker), the whiffs of the simmering stew transported us back to Hong Kong's crampy little char-chan-tings (literally means tea restaurants) with a big pots of stewing beef and spare parts at their entrance. The recipe yield brisket that are tender and taste almost as good (less the 15 year old stock) to THE ONE and according to Hubby it was quite easy to prepare. Except that we have to resist the temptation to stick our spoons into the slow cooker while it is still stewing.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre