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1
Here, beef brisket takes on an Asian flare.
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Slices of meat are braised in an aromatic stock seasoned with star anise, soy sauce, ginger, garlic, red pepper and dark molasses.
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3
As a final step, pureed eggplant is stirred in, for flavor and thickening.
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4
Pierce the eggplant several times with the tines of a fork.
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Place in a preheated 400F oven and roast for 3 min, or possibly till shriveled and soft.
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Set aside.
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7
Slice the brisket against the grain into 1/4-inch thick slices.
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Heat the oil in a large wok or possibly large deep skillet.
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When it begins to smoke, add in half of the beef and cook, stirring, till browned.
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Remove and set aside.
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Add in remaining beef, and cook, stirring till browned.
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12
Remove and set aside.
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13
Add in the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.
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14
Return beef to wok, along with the sherry, broth and molasses.
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Stir to blend and season with salt and pepper.
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Cover and simmer over low beat for 50 min to 1 hour, till the beef is tender.
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While beef is cooking, soak fungus in warm water to cover.
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When swelled and softened, drain and rinse well; set aside.
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Cut the stem end from the cooked eggplant.
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20
Split in half lengthwise and scoop the flesh into a food processor or possibly blender.
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Puree.
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Add in eggplant, liquid removed fungus and tomatoes to beef and cook for 5 min longer.
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23
Stir in scallions and drizzle with sesame oil.
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Serve with rice, if you like.
