Beef brisket with vermicelli and lemongrass dressing - Recipe

Photography by Jeremy Simons

This slow-cooked Asian beef stock is worth the wait. Served with noodles and spicy herbs, it's a great winter warmer.

Serves: 6

Time to prep: 10 minutes

Time to cook: 4.05

Ingredients

• 1.2kg piece beef brisket (see notes)
• 2L (8 cups) beef stock
• 3 lemongrass stalks (inner core only)
• 2 kaffir lime leaves
• 1/2 cup (125ml) rice vinegar
• 2 long red chillies, thinly sliced
• 2 tbs fish sauce
• 3 garlic cloves, finely chopped
• 1/4 cup (55g) caster sugar
• 150g vermicelli noodles, cooked according to packet instructions
• 1 cup coriander
• 1 cup mint leaves
• 2 spring onions, thinly sliced on the angle
• 1 cucumber, shredded

Method

• Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 tsp salt in a large saucepan. Cover and simmer over medium-low heat, topping up with water if needed, for 4 hours or until the meat is tender. Cool slightly in the stock.
• Meanwhile, finely grate the remaining 2 lemongrass stalks and shred remaining kaffir lime leaf, then place in a pan along with rice vinegar, chilli, fish sauce, garlic and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar, then remove from heat.
• Shred the brisket, reserving the braising stock, and toss with half the dressing. Toss brisket, noodles, herbs, onion and cucumber together in a bowl with the remaining dressing and 1 cup cooled braising stock. Divide among bowls and serve.

Note: Beef brisket in an inexpensive cut of meat that becomes meltingly tender and flavoursome with long, slow cooking. Order it from your butcher.

(Source).