Sticky Soy Glazed Beef Brisket with Honey Fried Bok Choy

Sticky Soy Glazed Beef Brisket with Honey Fried Bok Choy


1 kg Harvey Beef Brisket
6 tbsp Chinese 5 spice
1 knob ginger
1l water
60ml soy sauce
3 spring onions


For the sticky glaze:
100g Demerara brown sugar
50ml oyster sauce
100ml soy sauce
2 garlic cloves, crushed
50 ml water


For the bok choy:
1 bunch bok choy
3 tbsp honey
1 tbsp sesame oil


1. Rub brisket generously in Chinese 5 spice. Marinate for up to 8 hours if possible or overnight.
2. Heat frypan to medium high & oven to 160c. Oil the brisket, then sear until the outside is golden. Transfer to a deep baking dish or slow cooker with ginger, water, soy & spring onions. Cover with a tight seal & cook for 4 hours until tender. 3. Add the sticky glaze ingredients to a small saucepan & bring to the boil. Lower heat & simmer until reduced & sticky, about 5 minutes.
4. Cut the bok choy in half, bring a saucepan of water to boil, blanch bok choy for 30 seconds & remove.
5. Heat a fry pan to a high heat, add sesame oil & honey, then bok choy cut side down & allow to caramelise.
6. To serve, remove brisket from baking dish, & pour over sticky glaze. Slice into thick slices, serve with honeyed bok choy & steamed rice if desired.


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