Cantonese Style Braised Beef Brisket (Original video)

Ingredients:

• 1 kg beef brisket
• 1 tbsp light soy sauce
• 1 tbsp cooking wine
• 1.5 tsp sugar
• 1/2 tsp salt
• 25g light soy sauce
• 35g cooking wine
• 1/2 tbsp oyster sauce
• A few drops of dark soy sauce
• 500-600 ml boiling water
• 2 whole star anise
• 30g Chu Hou paste
• 35g rock sugar
• 10 cloves
• 1/4 tsp cinnamon powder
• 1/4 tsp cumin powder
• 20g ginger
• 20g garlic
• Green onions for garnish

Instructions:

1. Wash the beef brisket twice and pat it dry with paper towels. Cut it into long strips about two fingers wide, then cut these strips into smaller pieces a bit bigger than what some would consider bite-sized.
2. In a big bowl, mix together the light soy sauce, cooking wine, sugar, and salt. Add the beef brisket and mix well until the salts and sugars dissolve. Gently press the meat down, then wrap it up and put it in the fridge overnight.
3. The next morning, take the brisket out of the fridge and let it warm up in room temperature for 30 minutes.
4. In a wok or frying pan, sear the brisket in batches until each individual piece is in contact with the cooking surface. Add a little bit of oil on the sides of the wok to help the meat brown better. Reposition the wok every 10 seconds about 4 times in one cycle to expose the side pieces of brisket to more heat. Flip the pieces of brisket over then do another cycle of repositioning. Add Chu Hou paste, cooking wine, soy sauce, garlic, ginger, and boiling water. Let the brisket steep in the liquid until it starts to boil.
5. Transfer the brisket and braising liquid into a casserole dish and turn the heat on high. Add the remaining ingredients and stir well. Put the lid on and turn the heat down low. Braise the brisket in increments of 20 minutes for a total of 40 minutes to 1 hour, depending on how tough your brisket initially is. Stir the brisket every 20 minutes to prevent the bottom pieces from sticking to the casserole dish.
6. Let the brisket sit on the stove overnight to tenderize it further and allow it to absorb more flavor from the braising liquid. Alternatively, let it steep for 1-2 hours and then continue following the video.
7. Reheat the brisket on low heat to prevent burning. Remove the cloves and star anise. Reduce the braising liquid further to your desired thickness. Transfer the beef brisket and braising liquid into a bowl and top off with some green onions.