Braised Brisket, Kimchi, Hoisin & Spring Onion Pancake

Prep Time: 30 mins
Cook Time: 3-4 hours
Beef Chilling Time: 2 hours or overnight
Servings: 6

Beef brisket recipe
For the braising liquid:
  • 600 g boneless Ocean Beef brisket
  • 2 slices ginger
  • 1 L water (plus more for pre-boiling the beef)
  • 10 g rock sugar
  • 1 small cassia cinnamon stick
  • 1 dried bay leaf
  • 1 star anise pod
  • 1 small piece dried tangerine peel
  • 3 whole cloves
  • 1 tsp Sichuan peppercorns
  • 1 tsp Sichuan peppercorns
  • 1 tsp white or black peppercorns
  • 3 cloves garlic (smashed)
  • 2 spring onions (cut into large pieces)
  • 45 ml Shaoxing wine
  • 15 ml dark soy sauce
For the rest of the recipe:
  • 6 spring onion pancakes (store-bought, or make your own)
  • Oil (any neutral oil)
  • 500 g Kimchi
  • 3 spring onions, thinly sliced
  • 3 tbs coriander leaf, roughly chopped
  • 2-3 tbs hoisin sauce
Braising the brisket:

Slice the Ocean Beef brisket into 4 to 5-inch long pieces.

Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil, and boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices.

Add the beef back to the clean pot, and add the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, garlic, spring onions, Shaoxing wine, light soy sauce, and dark soy sauce.

Cover with 1 L of water. If the beef isn’t covered, add a little more water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 3-4 hours, or until fork tender but still firm (the beef shouldn’t be fall-apart tender). Allow to cool in the liquid at room temperature. Cover and chill in the refrigerator until cooled completely, at least 2 hours or overnight.

To serve:

Heat the brisket in the liquid until very hot.

Cook the spring onion pancake in oil until crisp on both sides (follow package instructions).

Spread some hoisin sauce on each pancake, and add the kimchi, spring onion, chopped coriander, and a slice of beef onto each.

Eat as is or roll up and eat with your fingers.