Cooks&Co Dried mixed forest mushrooms
400g can Cooks&Co Lotus root, drained and rinsed
1tbsp olive oil
2kg boned, rolled brisket, tied with string (ask at the butcher counter)
1 tbsp Olive Oil
5 cm piece of fresh Ginger, peeled and finely sliced 3 cloves garlic, finely chopped
3 Star anise
1 tsp Sichuan peppercorns, ground
1 tsp five spice powder
3 tbsp hoisin sauce
4 tbsp Shaoxing wine or use dry sherry
4 tbsp light soy sauce
500ml beef Stock
Juice of 2 oranges
2 x 180g bags Kale, any tough stalks removed
2 tbsp light Soy sauce
1 tbsp runny Honey
Pink peppercorns, roughly ground for topping (optional)
1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side.
2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go.
3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce.
4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using.
Tip: This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap.