The answer is simple – you learn to make Beef Brisket like a boss of course.
In the spirit of Fall Comfort: Asian edition, Wayne spent most of the night slaving away over a hot stove whipping up a vat of beef brisket and daikon. So while I may not be able to claim Grandmaster Asian Mom status, he sure can. Talk about a well kept secret because I had no idea he was capable of making brisket so tasty and tender.
Lucky for me, he decided to divulge his Asian secrets.
-3 cloves garlic
-3 lbs Veal Flank/Beef Brisket
-4 tablespoons star anise powder
-4 Tbs Soy Sauce
-2 Tbs Hoisin Sauce
-2 Tbs Oyster Sauce
-1 Tbs Sugar
-1 Tbs 5 spice Powder
-2 Tbs bovril
-8 cups of water
- Blanche veal flank in boiling water for ten minutes. Meanwhile, heat oil in pan and add portion of the ginger and garlic.
- Remove flank from boiling water and cut into bite size chunks.
- Add chunks to ginger garlic oil for browning.
- In separate large pot, combine oil, remaining ginger and garlic, soy sauce, hoisin sauce, oyster sauce, sugar, 5 spice bovril, and star anise powder.
- When that mixture heats up and comes together, throw the brisket you have browning into the sauce mixture.
- Add 4 cups of water, bring it to a boil and let simmer for an hour.
- Add daikon and 4 more cups of water then bring to a boil.
- Let simmer for another hour to hour and a half.
- Season with bovril to taste. Serve with rice and garnish with cilantro.
Like any decent comfort food, precise measurements are not crucial. Most of these measurements are approximate and can be adjusted to your personal preference.
And like any spectacular comfort food, this dish can be served with a runny egg over your rice. Whack on some chill garlic sauce and it’ll have you thinking you’re at your mama’s Lunar New Year’s party.