Name: Slow Braised Chinese BBQ Brisket with Peanut and Shallot Crumble
Cook time: 180 min
Yield: Makes 4 - 5
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

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.

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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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.