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Table for One: Beetroot-Braised Beef Brisket

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Table for One: Beetroot-Braised Beef Brisket

Thinking Simple Recipes for Great Food at all time. How to make a nice perfect dish with the leftover in the fridge? Here a C’s creation of Braised Beef Brisket with tons of different vegetables (it’s already in fridge from last cooking) most importantly Beetroots! This is a very simple recipe need relatively longer prep time (but mostly unattended). I made this a night before and served for lunch the next day to give enough time for the meat getting tender enough yet juicy in texture.

Ingredients:
500g beef brisket, clean and cut slightly bigger than bite-size
1 medium carrot, peeled and cut in bite-size
1 baking potato, peeled and cut in bite-size
3 stalks celery, clean and cut in bite-sized
2 cloves garlic, minced
2 shallots, clean and leave it uncut
3 slices ginger, peeled and sliced
1 stalk spring onion
6 pearl red onions
1 medium fresh beetroot
a handful of cabbage (adjustable to your preference)
a handful of french beans
2 bay leaves
2 stalk mint leaves
1 teaspoon dried basil
1 tablespoon chinese rice wine
corn flour (to buff on the surface of meat)
1 pack dried bean curd (optional, taste amazingly good soaked up the juice)

Seasoning:
1 cup chicken stock
sea salt and pepper to taste
tablespoon honey dijon mustard

Directions:
1. Mix salt, black pepper and corn flour in a small bowl and rub the mixture over both sides of brisket.

2. Heat a large casserole or Dutch over low heat olive oil, add garlic, shallot and red onion. Cook and stir until onion and shallot slightly softened and browned. Set aside.

3. Keep garlic, add brisket and brown well on both sides.

4. Turn to medium heart. Add chicken broth bring to boil. Add bay leaves, mint and ginger. Cover and simmer (reduce to low heat) for 1.5 hour until meat tendered. Add more stock or water if the liquid level has reduced.

5. Turn off the heat, covered and leave it for overnight (or at least 3-4 hours)

6. Reheat the pot. Add potatoes, carrots bring to boil. Reduce to low heat, add french beans and cabbage, cook for 5 minutes.

7. Stir well to make sure all vegetables are almost softened (getting 60%). Add beetroots and cook for another 5 minutes then return the shallots and red onions.

8. Turn off the heat keep the lid on for 5 minutes. Serve with sprinkled paresly for garnishing.

9. Good to sever with rice for a more filling enjoyment, or like what I did serve with the beetroot at the bottom as a main dish (perhaps with a piece of bread or two)