Steamed Beef Brisket with Chopped Chilli

Steamed Beef Brisket with Chopped Chilli | Step 1: Slice the brisket thinly against the grain Pat the fresh brisket dry and set it on a board. Find the direction of the muscle fibres first, then cut across them into pieces roughly 2–3cm long, 1–1.5cm wide and 2–3mm thick. Try to leave a little sinew or fat on each piece — it steams up more tender and more fragrant.

Steamed Beef Brisket with Chopped Chilli | Step 2: Season and marinate Add light soy sauce, oyster sauce and a little white pepper to the beef. Toss with chopsticks or by hand until every piece is evenly coated. Leave to sit for at least ten minutes.

Steamed Beef Brisket with Chopped Chilli | Step 3: Top with ginger, garlic and chopped chilli Spread the marinated beef loosely in a bowl — do not press it into a lump. Scatter minced ginger over the surface, then the garlic, then the chopped chilli on top, so the heat and garlic aroma seep down as it steams.

Steamed Beef Brisket with Chopped Chilli | Step 4: Season with salt and drizzle with oil Add a little salt on top, bearing in mind the chopped chilli and the seasonings are already salty — a pinch is enough. Drizzle a ring of oil around the edge of the bowl. It does not need much: the oil is there to carry aroma, hold in moisture, and make the steaming juices richer.

Steamed Beef Brisket with Chopped Chilli | Step 5: Steam under pressure Add a little water to a pressure cooker and set the rack inside, then place the bowl on the rack so it sits level. Put the lid on, heat over high until it comes up to pressure, then hold at a steady heat for about 10 minutes. When the time is up, release the pressure safely as your cooker requires before opening.

Steamed Beef Brisket with Chopped Chilli | Step 6: Toss and spoon over rice Once open, stir the beef and juices together thoroughly so the ginger, garlic, chilli, oil and meat juices come together. The cooked brisket should still be in thin small pieces, the sinew softened but not falling apart. Spoon it over hot rice with the juices and eat while hot.