Anise Molasses Brisket Braised in a Wok Recipe

Name: Anise Molasses Brisket Braised in a Wok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant; 2 pounds beef brisket trimmed of excess fat; 2 tablespoons peanut oil; 1 each onions finely chopped; 1 tablespoon ginger minced fresh; 1 tablespoon garlic minced fresh; 1/2 teaspoon red hot chili pepper, dried crushed; 6 each star anise; 3 tablespoons soy sauce, tamari; 1/4 cup sherry dry; 2 cups beef stock; 3 tablespoons molasses dark; 1 x salt and black pepper to taste; 8 each fungus dried black (tree ears); 1 each tomatoes finely chopped; 4 each scallions, spring or green onions sliced; 1 teaspoon sesame oil

Servings: persons

1 small eggplant
2 pounds beef brisket trimmed of excess fat
2 tablespoons peanut oil
1 each onions finely chopped
1 tablespoon ginger minced fresh
1 tablespoon garlic minced fresh
1/2 teaspoon red hot chili pepper, dried crushed
6 each star anise
3 tablespoons soy sauce, tamari
1/4 cup sherry dry
2 cups beef stock
3 tablespoons molasses dark
1 x salt and black pepper to taste
8 each fungus dried black (tree ears)
1 each tomatoes finely chopped
4 each scallions, spring or green onions sliced
1 teaspoon sesame oil

1
Pierce the eggplant several times with the tines of a fork.
2
Place in a preheated 400F (200C) oven and roast for 3 minutes, or until shriveled and soft.
3
Set aside.
4
Slice the brisket against the grain into 1/4 inch thick slices.
5
Heat the oil in a large wok or large deep skillet.
6
When it begins to smoke, add half of the beef and cook, stirring, until browned.
7
Remove and set aside.
8
Add remaining beef, and cook, stirring until browned.
9
Remove and set aside.
10
Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.
11
Return beef to wok, along with the sherry, broth and molasses.
12
Stir to blend and season with salt and pepper.
13
Cover and simmer over low beat for 50 minutes to 1 hour, until the beef is tender.
14
While beef is cooking, soak fungus in hot water to cover.
15
When swelled and softened, drain and rinse well; set aside.
16
Cut the stem end from the cooked eggplant.
17
Split in half lengthwise and scoop the flesh into a food processor or blender.
18
Puree.
19
Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer.
20
Stir in scallions and drizzle with sesame oil.
21
Serve with rice, if desired.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small eggplant, 2 pounds beef brisket trimmed of excess fat, 2 tablespoons peanut oil, 1 each onions finely chopped, and more.

Yes, Anise Molasses Brisket Braised in a Wok falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anise Molasses Brisket Braised in a Wok

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions