Beef Brisket Clay Pot
Beef brisket simmered with lettuce, red dates, and tofu skin for a flavorful and nourishing dish.
Ingredients
Beef brisket (sliced, blanched in boiling water for 5 minutes, drained)
300 g
Lettuce (washed and cut into pieces)
250 g
Red dates
10
Tofu skin
25 g
Ginger
a few slices
Minced garlic
1 tsp
Cassia bark
1
Oyster sauce
to taste
Light soy sauce
to taste
Sugar
to taste
Cooking wine
to taste
Salt
to taste
Scallions
to taste
Instructions
1
Prep Ingredients
Slice the beef brisket, blanch in boiling water for 5 minutes, then remove and drain. Wash the lettuce and cut into pieces.
2
Stir-fry and Transfer to Pot
Heat 2 tablespoons of oil in a wok, sauté the ginger and minced garlic until fragrant. Add the beef brisket, lettuce, and tofu skin and stir well, then transfer to a clay pot.
3
Simmer
Add 4 cups of water to the pot. Bring to a boil, then reduce to low heat and simmer until the beef brisket is tender, about 30 minutes. Season to taste and top with scallion segments before serving.
