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Title: Anise Molasses Brisket Braised In A Wok
Categories: Chinese, Beef
Yield: 4 Servings

1 sm Eggplant
2 lb Beef brisket;
- trimmed of excess fat
2 tb Peanut oil
1 Onion; finely chopped
1 tb Fresh ginger; minced
1 tb Garlic; minced
1/2 ts Crushed red pepper
6 Star anise
3 tb Soy sauce
1/4 c Dry sherry
2 c Beef broth
3 tb Dark molasses
Salt & pepper; to taste
8 Dried black fungus
- (tree ears)
1 Tomato; finely chopped
4 Scallions; sliced
1 ts Asian sesame oil

Here, beef brisket takes on an Asian flare. Slices of meat are
braised in an aromatic stock seasoned with star anise, soy sauce,
ginger, garlic, red pepper, and dark molasses. As a final step,
pureed eggplant is stirred in, for flavor and thickening.

Pierce the eggplant several times with the tines of a fork. Place
in a preheated 400?F oven and roast for 3 minutes, or until
shriveled and soft. Set aside. Slice the brisket against the grain
into 1/4" thick slices.

Heat the oil in a large wok or large deep skillet. When it begins
to smoke, add half of the beef and cook, stirring, until browned.
Remove and set aside.

Add remaining beef, and cook, stirring until browned. Remove and
set aside. Add the onion, ginger, garlic, crushed pepper, star
anise, and soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth, and molasses.
Stir to blend and season with salt & pepper. Cover and simmer over
low beat for 50 minutes to 1 hour, until the beef is tender.

While beef is cooking, soak fungus in hot water to cover. When
swelled and softened, drain, and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise
and scoop the flesh into a food processor or blender. Puree.

Add eggplant, drained fungus and tomatoes to beef and cook for
5 minutes more. Stir in scallions and drizzle with sesame oil.
Serve with rice, if desired.

Per serving: 445 calories, 38 g protein, 27 g carbs, 19 g fat,
5 g sat fat, 93 mg cholesterol, 916 mg sodium, 6 g fiber

Recipe by Andrew Schloss

Recipe FROM: The San Francisco Chronicle, Nov 18, 1992

Posted by: Stephen Ceideberg, Feb 23, 1993

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