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| From Fusion Meals |
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| From Fusion Meals |
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| From Fusion Meals |
Beef brisket? For a person who grew up eating a mix of Chinese and "American" cuisines, I've never actually had beef brisket. For those of you who've never had it either, I guess the closest description is "slow cooked beef shank" (though without the bone part of the shank). The cooking process couldn't be simpler, and I was surprised by how tasty it was.
Ingredients/Prep:
- 3-4 lb beef brisket
- Salt/pepper to taste
- 1 medium onion
- 1 carrot
- 3-4 cloves garlic
- 2 bay leaves
- Chili peppers (optional)
- 1/3 cup of good tomato puree (buy the Italian labels - not Hunt)
- 1/3 cup water
Cooking:
- Season brisket liberally with salt/pepper
- Heat ~ 1 TB oil in a deep pan or pot
- Sear brisket on both sides
- Add chopped onions, minced garlic, chopped carrots and sautee until translucent
- Add tomato sauce and water
- Bring up to a boil and reduce heat to simmer
- Cook for 2-3 hours on a low simmer or until brisket is tender and just falls apart when pierced by a fork
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