This is cooked in the traditional pot roast manner, but the flavors are Asian.
5 cloves garlic, peeled
3 scallions, white part only, chopped
3 star anise
3 whole cloves
1 cinnamon stick
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon allspice berries
1 tablespoon white peppercorns
1/2 cup peanut oil
5 pounds beef brisket
freshly ground black pepper
1 cup Chinese red wine (or red wine)
16 cups beef stock (or beef stock and water)
1 cup soy sauce
2 large daikon, peeled and cut into a medium dice
2 large carrots, cut into a medium dice
1 large turnip, peeled and cut into a medium dice
2 large Yukon gold potatoes, peeled and cut into a medium dice (optional)
Heat the peanut oil in a Dutch oven over medium heat until smoking. Season the beef with salt and pepper and place it in the Dutch oven. Sear it, turning frequently, for about 12 minutes, or until all sides have browned. Carefully lift the meat from the pot and drain off any excess oil.
Return the pan to medium-high heat, add the rice wine, and stir to deglaze. Add the stock and soy sauce along with the reserved spice bag and bring the mixture to a boil. Return the meat to the pot along with the daikon, carrots, turnip, and potatoes. Bring to a simmer. Simmer for about 90 minutes, or until the meat is very tender when pierced with the point of a small sharp knife. Remove the meat and vegetables from the pot and place them on a platter. Tent tightly with foil to keep warm.
Raise the heat to high and bring the cooking liquid to a boil. Boil it for about 10 minutes, or until it is slightly glazed in appearance. Remove the spice bag from the gravy and pour the gravy into a gravy boat or other serving bowl.
Serve the meat and vegetables family style, with the gravy passed on the side.
Ease of Preparation: Moderate
Preparation Time: 30 min
Cook Time: 2 1/2 hr
Recipe By: David Burke
From: David Burke's New American Classics
Used with permission of Knopf