I’ve tested this recipe so many times it really is time to cook it for you. Mostly I have tested it because I want to eat it. And then I want to eat it. And then I want to eat it again.
Beef brisket is one of those lesser known cuts of meat that is becoming increasingly popular. And for good reason. When it’s slow cooked with a load of spices it separates into delicious strands, and is tender and supremely delicious.
With this meal you’ll receive two packages: one with the beef which only needs to be warmed up. In the second, the salad will be ready for pouring onto a waiting plate or bowl. In the salad package you’ll find two cups: one with dressing and one with crunchy noodles. Pour noodles and dressing in to taste and dish up.
Serve with rice or steamed buns to mop up the juices.
Contains nuts and gluten.
Ingredients: Beef, vegetable stock (housemade), Chinese rice wine, Chinese black vinegar, brown sugar, olive oil, soy sauce, ginger, garlic, five spice, star anise, chilli, salt.
Salad: Bok choy, almonds, noodles, spring onions, olive oil, vinegar, sugar, soy sauce, sesame oil.
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