Beef Brisket

• 1 3/4 cups beef stock
• 1/3 cup chinese rice wine or dry sherry
• 1/3 cup light soy sauce
• 2 teaspoons brown sugar
• 5 cloves garlic roughly chopped
• 2 star anise
• 1 cinnamon stick
• 2 teaspoons sichuan pepper
• 2 green onions roughly chopped
• 3 cups vegetable oil
• 1 1/2 pounds beef brisket
• 1 cucumber deseeded, cut lengthwise into ribbons
• 1/2 green pepper deseeded, finely chopped
• 1/2 red pepper deseeded, finely chopped

1. Place the stock, wine, soy sauce, brown sugar, garlic, star anise, cinnamon, pepper, green onions and 1 3/4 cups water in a large saucepan. Bring to a boil and reduce heat, simmer, uncovered, for 10 mins.
2. Meanwhile, heat the oil in a wok or large pan and cook beef for 1 min each side, or until browned. Remove beef from pan and drain on paper towels. Reserve oil in wok.
3. Add beef to simmering stock mixture and simmer, covered, for 1 hour 30 mins, or until beef is tender. Remove beef from stock. Return stock to heat and simmer, uncovered, for 5 mins. Strain stock mixture into large bowl.
4. Heat reserved oil and cook brisket for 2 mins each side, or until crisp. Slice thinly and arrange on a serving platter. Drizzle over stock mixture. Top with cucumber and peppers.

beef stock, chinese rice wine, soy sauce, brown sugar, garlic, anise, cinnamon, sichuan pepper, green onions, vegetable oil, beef brisket, cucumber, green pepper, red pepper

Taken from www.yummly.com/recipe/Beef-Brisket-1400072 (may not work)