Slow-Braised Brisket in Chu Hou Sauce

delicious.com.au

Ama_Di

½ cup (125ml) peanut oil

1.5kg beef brisket, cut into chunks

2 onions, cut into thick wedges

4 garlic cloves, finely chopped

8cm piece ginger, half thinly sliced, half finely chopped

½ cup (125ml) chu hou sauce

3 cups (750ml) beef stock

3 star anise

2 tsp caster sugar

250g punnet cherry tomatoes, halved

2 tbs finely chopped ginger

1 bunch coriander, leaves picked

2 tbs lime juice

Sliced long red chillies, to serve

Directions at delicious.com.au

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