Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Anise Molasses Brisket Braised In A Wok Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Eggplant
2 Pound(s) Beef brisket, trimmed of
excess fat
2 Tablespoon(s) Peanut Oil
1 Onion, finely chopped
1 Tablespoon(s) Minced Fresh Ginger
1 Tablespoon(s) Minced garlic
1/2 Teaspoon(s) Crushed red pepper
6 Star anise
3 Tablespoon(s) Soy sauce
1/4 Cup(s) Dry Sherry
2 Cup(s) Beef broth
3 Tablespoon(s) Dark molasses
Salt and pepper, to taste
8 Dried black fungus, tree
1 Tomato, finely chopped
4 Scallions, sliced
1 Teaspoon(s) Asian sesame oil
11/18 .
Here, beef brisket takes on an Asian flare. Slices of meat are
braised in an aromatic stock seasoned with star anise, soy sauce,
ginger, garlic, red pepper and dark molasses. As a final step, pureed
eggplant is stirred in, for flavor and thickening. Pierce the eggplant
several times with the tines of a fork. Place in a preheated 400F
oven and roast for 3 minutes, or until shriveled and soft. Set aside.
Slice the brisket against the grain into 1/4-inch thick slices. Heat
the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned. Remove
and set aside. Add remaining beef, and cook, stirring until browned.
Remove and set aside. Add the onion, ginger, garlic, crushed pepper,
star anise and soy sauce to wok and stir-fry for 10 seconds. Return
beef to wok, along with the sherry, broth and molasses. Stir to blend
and season with salt and pepper. Cover and simmer over low beat for
50 minutes to 1 hour, until the beef is tender. While beef is cooking,
soak fungus in hot water to cover. When swelled and softened, drain
and rinse well; set aside. Cut the stem end from the cooked eggplant.
Split in half lengthwise and scoop the flesh into a food processor or
blender. Puree. Add eggplant, drained fungus and tomatoes to beef and
cook for 5 minutes longer. Stir in scallions and drizzle with sesame
oil. Serve with rice, if desired. Serves 4. PER SERVING: 445
calories, 38 g protein, 27 g carbohydrate, 19 g fat (5 g saturated),
93 mg cholesterol, 916 mg sodium, 6 g fiber. From an article Andrew
Schloss in the San Francisco Chronicle, Posted by Stephen Ceideberg;
February 23 1993. File

Nutrition (calculated from recipe ingredients)
Calories: 757
Calories From Fat: 376
Total Fat: 41.9g
Cholesterol: 122.5mg
Sodium: 3780.9mg
Potassium: 1580.4mg
Carbohydrates: 56.4g
Fiber: 9g
Sugar: 36g
Protein: 38.2g

Scale this recipe to Servings [?]