Vietnamese Beef Brisket
- 900g beef brisket, cut into cubes
- 450g beef tendon
- 6 slices fresh ginger
- 2 spring onions, cut into 2.5cm pieces
- 1 tablespoon oil
- 4 garlic, crushed
- 4 tablespoons tomato ketchup
- 425ml beef stock
- 1 teaspoon salt
- Oriental mixed spice, to taste (Chinese 5-spice powder)
- 125g celery, chopped
- 250g carrots, chopped
Prep:15min › Cook:50min › Ready in:1hr5min
- Blanch beef brisket, beef tendon, ginger and spring onions in boiling water for 5 minutes Drain and set aside.
- Heat a medium frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, 2-3 minutes.
- Add the beef brisket and beef tendon and mix well. Stir in the tomato ketchup, beef stock, salt and Oriental mixed spice.
- Add just enough hot water to cover the ingredients and bring to the boil. Once boiling, transfer everything into a pressure cooker. Cook under high pressure for 10 minutes.
- Turn the heat off and wait until the pressure dies down naturally.
- Meanwhile, simmer the celery and carrots over medium heat for 30 minutes. Place into the pot with the beef.
- Cut the beef tendon into large pieces and place back into the pot. Serve.
If you don't have pressure cooker, you can simmer this dish over low heat for 2 hours with 250ml additional water
Oriental mixed spice contains fennel seeds, cloves, Szechuan peppercorns, liquorice, cinnamon, ginger, star anise and cardamom. </br></br> You can find Oriental mixed spice and beef tendon in Chinese/Oriental speciality stores.