Chinese Pulled Beef
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
900g | 2 pounds beef brisket, tied with string
250ml | 1 cup hot beef or chicken stock (from a stock cube)
125ml | 1/2 cup dark soy sauce
125ml | 1/2 cup dry sherry or Chinese cooking wine
Juice & zest of 1 orange
2 tbsp dark brown sugar
5 garlic cloves, skin on, smashed
2 banana shallots, peeled and roughly chopped
small piece fresh ginger, peeled and finely sliced
5 spring onions, finely sliced
3 star anise
1 cinnamon stick
1/4 tsp Szechuan peppercorns, crushed
1 tbsp cornflour (cornstarch) dissolved in a little cold water
1 red chile, finely sliced, to serve
Method
1. Slice the brisket into thick rounds and place flat in the slow cooker together with the garlic, shallots, star anise and cinnamon stick.
2. Combine the stock, soy sauce, sherry, orange juice & zest, sugar and ginger in a measuring jug and stir. Pour over the beef and add half of the spring onions and the pepper.
3. Cook for about 4 hours on high or 7 hours on low until the beef is very tender. Remove from the slow cooker to a plate and keep covered.
4. Add the cornflour to the slow cooker and turn to high heat. Cover and cook for half an hour on until the cooking juices are slightly thickened. Strain into a measuring jug.
5. Use two forks to shred the beef and then mix with the gravy. Serve with courgette or egg noodles
and sprinkle with the sliced chile and rest of the spring onions.
Top tip: Prepare a day ahead then put the beef (in the cooking juices but not shredded) in the fridge overnight. Any fat will solidify and you can discard it the next day.
From supergoldenbakes.com