Braised brisket with kimchi, hoisin and spring onion pancakes

For the braising liquid

600g boneless ANZCO Foods beef brisket
2 slices ginger
10g rock sugar
1 small cassia cinnamon stick
1 dried bay leaf
1 star anise pod
1 small piece dried tangerine peel
3 whole cloves
1 tsp Sichuan peppercorns
1 tsp white or black peppercorns
3 cloves garlic (smashed)
2 spring onions (cut into large pieces)
45ml Shaoxing wine
15ml dark soy sauce

For the rest of the recipe

6 spring onion pancakes
Oil (any neutral oil)
500g Kimchi
3 spring onions, thinly sliced
3 Tbsp coriander leaf, roughly chopped
2-3 Tbsp hoisin sauce

Serves 6

Method

1. Braising the brisket

Slice the ANZCO Foods beef brisket into 4 to 5-inch long pieces. Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil, and boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices. Add the beef back to the clean pot, and add the rock sugar, cinnamon stick, bay leaf, star anise, dried tangerine peel, cloves, Sichuan peppercorns, white or black peppercorns, garlic, spring onions, Shaoxing wine, light soy sauce, and dark soy sauce. Cover with 1L of water. If the beef isn’t covered, add a little more water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 3-4 hours, or until fork tender but still firm (the beef shouldn’t be fall-apart tender). Allow to cool in the liquid at room temperature. Cover and chill in the refrigerator until cooled completely, at least 2 hours or overnight.

2. To serve

Heat the brisket in the liquid until very hot. Cook the spring onion pancake in oil until crisp on both sides (follow package instructions). Spread some hoisin sauce on each pancake, and add the kimchi, spring onion, chopped coriander, and a slice of beef onto each. Eat as is or roll up and eat with your fingers.