Braised Black Pepper Beef
by Kwoklyn Wan
Exquisitely succulent beef brisket, marinated and simmered in a robust sauce, pairs harmoniously with vegetables in this truly delightful dish. Enjoy with steamed rice. 👋 This is a recipe that you may wish to cook at the weekend when you have more time, or try cooking in a slow cooker throughout the day.
Method
Based on 3 servings, adjust as needed.
Step 1
Begin by marinating the beef; add all the marinade ingredients (fish sauce, ground black pepper and oyster sauce) to a bowl and spend 1 minute massaging them into the beef. This process will help break down some of the muscle fibres, making the beef even more tender. Leave to marinate for 20 minutes.
Step 2
Place a heavy saucepan over a medium-high heat, add the oil and then the marinated beef. Once browned on all sides, remove the beef and set to one side.
Step 3
In the same pan, add the onion and cook until browned, then add the garlic along with the green pepper and cook for a further 1 minute or until fragrant. Now add the sauce ingredients (beef stock, light soy sauce, dark soy sauce, Chinese rice wine and brown sugar), deglaze the bottom of the pan and return the browned beef to the pan. Once the sauce begins to come up to the boil, reduce the heat to very low, cover and cook for 1 1⁄2 hours, or until the beef is super tender. (If your sauce begins to evaporate during this time, add more beef stock.) To finish, mix the cornflour with 2 tbps water (if cooking for 2) and slowly pour it into the sauce, stirring at the same time. Once the sauce thickens, switch off the heat.
Step 4
When ready to serve, cook the rice according to the packet instructions and steam the mange tout in a steamer basket or boil in salted water for 1-2 minutes until just cooked.
Step 5
Serve on top of freshly cooked rice with a final sprinkle of freshly ground black pepper.
- Ingredients
- Based on 3 servings
-
1 Green Pepper, sliced 1x Sainsbury's Green Pepper -
350ml Beef Stock 1x Sainsbury's Stock Cubes, Beef 10x10g -
2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 tbsp Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1 tbsp Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1 Onion, sliced 1x Sainsbury's Onions Loose -
3 Garlic Cloves, crushed 1x Sainsbury's Garlic -
0.5 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
2 tbsp Chinese Rice Wine, or Shaoxing Wine 1x Yutaka Shaoxing Rice Wine 150ml -
0.5 tbsp Ground Black Pepper, plus extra for dressing the dish 1x Sainsbury's Coarse Ground Black Pepper 45g -
3 tbsp Oyster Sauce 1x Lee Kum Kee Panda Oyster Sauce 510g -
500g Beef Brisket, cut into 2.5cm (1in) cubes 1x Sainsbury's British Diced Beef, SO Organic 500g -
100g Mange Tout, or any other green veggies to serve 1x Sainsbury's Trimmed Mange Tout 200g -
120g Jasmine Rice 1x Tilda Fragrant Jasmine Rice 500g -
1 tbsp Cornflour, mixed with double the amount of water 1x Sainsbury's Cornflour 500g