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Slow Braised Chinese BBQ Brisket with Peanut and Shallot Crumble
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Slow Braised Chinese BBQ Brisket with Peanut and Shallot Crumble

Pulled meats have become a hot favourite on today’s menus. Brisket, which is easy on the budget, is the perfect cut of meat to slow cook and pull into shreds in a delicious BBQ sauce. Leftovers are ideal reheated and popped on top of a baked potato, or stuffed into a pita pocket. Recipe created by © Allyson Gofton 2021 and photography by Lottie Hedley.
Makes 4 - 5
Prep Time 15 minutes
Cook Time 3 hours
A little more effort
Ingredients
750g piece beef brisket (buy with some fat on the cut)
2 x 125g sachets Wattie's Wok Creations Chinese BBQ stir-fry sauce
½ cup mirin (or use sake and add 2 tbsp sugar)
Grated rind and juice one orange
1 tsp ground ginger
Peanut & shallot crumble:
½ cup crispy fried shallots
½ cup roasted, salted peanuts, chopped roughly
2 spring onions, trimmed and finely chopped
1 red chilli, deseeded and sliced, optional

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat the oven to 140°C. Set the oven rack into the centre.
Step 2
Place the beef in a lidded, ovenproof container where it fits snuggly. Mix together one packet of the Wattie's Wok Creations Chinese BBQ stir-fry sauce with the mirin (or sake and sugar) along with the orange rind and juice. Pour over the beef. Cover with a lid or foil.
Step 3
Bake in the preheated oven for 2 1/2 hours. Remove the lid or foil, turn the brisket over in the sauce and continue to cook, without the cover, for a further 30 minutes. Remove from the oven. (At this point the beef can be covered and allow to cool in the cooking juices and then refrigerated for a couple of days.)
Step 4
Pour the juices surrounding the beef into a small saucepan, and the contents of the second packet of the Wattie's Wok Creation Chinese BBQ stir-fry sauce, add the ginger and simmer the sauce until it is reduced by a third and has become thick and syrupy.
Step 5
Use two forks to shred the beef and fold through the sauce. Serve atop plain boiled rice and garnish with the peanut & shallot crumble. For the crumble, just toss the shallots, peanuts, spring onions or chives and chilli, is using, together.
Tips
For slow cooking, allow 4-5 hours on low. Strain the sauce and continue from step 4.
What do I need?
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750 g piece beef brisket (buy with some fat on the cut)
2 x 125 g Wattie’s Wok Creations Chinese BBQ stir-fry sauce
½ cup mirin (or use sake and add 2 tbsp sugar)
Grated rind and juice one orange
1 tsp ground ginger
½ cup crispy fried shallots
½ cup roasted, salted peanuts, chopped roughly
2 spring onions, trimmed and finely chopped
1 red chilli, deseeded and sliced, optiona
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