Recommendation to Serving Perfect Beef Brisket in Chinese 5 spice sauce
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To make an extraordinary Beef Brisket in Chinese 5 spice sauce, here are the components required:
- Provide 1 tsp of salt.
- Get 2 lb of sliced beef brisket.
- Use 2 tbsp of light soy sauce.
- Use 3 cups of water.
- Prepare 1 tsp of sugar.
- Provide 1 bulb of garlic.
- Use 1 tbsp of chinese five spice powder.
- You need 2 tbsp of honey.
- Get 3 sticks of cinnamon.
- Get 1 tbsp of coriander seeds.
- Provide 1 tsp of whole black pepper.
- Prepare 5 pieces of star anise.
- Provide 1 of onion.
After readying the components, now you are ready to prepare your 5-star Beef Brisket in Chinese 5 spice sauce by following the instructions on this section:
- Star anise, black pepper, coriander seeds, 5 spice powder, cinnamon sticks.
- Take a large pot, add water, add 5 spice powder, soy sauce, salt, black pepper, cinnamon sticks, coriander seeds. Bring water to boil..
- Once water is boiling add the beef. Boil for 30 minutes.
- Chop onion, add to pot. Add garlic as whole cloves. Reduce heat and simmer for 1 hour 30 minutes..
- Once majority of water has evaporated and you have a thick sauce in pot. This the most important part , be sure to cook off most of the liquid. Add the sugar and honey stir in well. Cook for another 10 minutes on low heat..
- Serve the beef and sauce with rice.
Chinese five spice is traditionally used in Chinese and Taiwanese cooking - often to flavour meat This brisket rub is a blend of barbecue spices that pairs perfectly with beef, as well as chicken, pork Beef Shank Braised with Five Spice and Soy Sauce (五香牛腱)mudbug: This pictorial is for you. Home » Sauces, Spices, Condiments and Dressings » Chinese Five Spice. Interestingly, Chinese Five Spice is based on the five elements - fire, water, wood, earth and metal. What spices are in Chinese Five Spice? The ingredients and amount of spices vary greatly from region to region and.
Recipe : Beef Brisket in Chinese 5 spice sauce
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step by step to make Beef Brisket in Chinese 5 spice sauce
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