Beef Brisket Clay Pot
Slow-braise beef brisket with lettuce, tofu skin, and other ingredients until tender and flavorful.
Ingredients
beef brisket (sliced, blanched in boiling water for 5 minutes, then drained)
300 g
lettuce (washed and cut into pieces)
250 g
red dates
10
dried tofu skin (fu zhu)
25 g
ginger, for sautéing
a few slices
minced garlic, for sautéing
1 tsp
cinnamon bark
1
oyster sauce, to season
to taste
light soy sauce, to season
to taste
sugar, to season
to taste
cooking wine, to season
to taste
salt, to season
to taste
scallion, cut into segments
to taste
oil
2 spoonfuls
water
4 cups
Instructions
1
Ingredient Preparation
Slice the beef brisket, blanch it in boiling water for 5 minutes, then drain. Wash the lettuce and cut it into pieces.
2
Sautéing and Simmering
Heat 2 spoonfuls of oil in a pot and sauté the ginger and minced garlic until fragrant. Add the beef brisket, lettuce, and dried tofu skin, stir well, then transfer everything into a clay pot. Pour in 4 cups of water and bring to a boil. Reduce the heat and simmer on low until the beef brisket is tender, about 30 minutes. Season to taste, garnish with scallion segments, and serve.
