Five-spice melting brisket
Beef brisket would usually require a low and slow approach – but using the pressure cooker gives perfectly tender results in far less time. Finish in the oven, if you like, to create a sweet, sticky glaze.
Ingredients
- 1–1.2kg/2lb 4oz–2lb 10oz rolled beef brisket
For the marinade
- 2 tbsp soft brown sugar
- 2 star anise
- 2 tsp Chinese five-spice powder
- 4 garlic cloves, grated
- 5cm/2in piece fresh root ginger, peeled and grated
- 4 tbsp hoisin sauce
- 2 tbsp sesame oil
- 4 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp sea salt
- 1 tsp freshly ground black pepper
To garnish
- 2 red chillies, finely sliced
Method
Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge.
Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.)
Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so.
At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over.
Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise.
Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli.
Recipe Tips
Serve this pulled brisket inside steamed bao buns for an easy party food. Add shredded spring onion, fresh coriander and sliced red chillies for crunch and colour.
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