Asian cuisine is a big family favourite, and with these colourful summer vegetables you can make a beautifully colourful, delicious dish.
Ingredients for 4 people:
Rapeseed oil 1dl
Brisket 1kg
Onions 10 dkg
Carrots 8dkg
Soy sauce 2dl
Brown sugar 2 dkg
Star anise 2 pieces
Garlic 2 dkg
Sweet rice vinegar 1,5 dl
Beef broth 4.5 l
Sesame oil 0,5 l
Onions 2 pieces
Courgettes 10 dkg
Trikolor California peppers 10 dkg
Preparing the brisket:
In a thick-walled frying pan, heat the oil and fry the chopped onion for a few minutes. Then add the diced beef brisket. Fry this for a few minutes and then add all the ingredients except the courgettes, peppers and spring onions. Bring to the boil, cover and place in a preheated oven at 160° C for 2 and a half to 3 hours, or until the brisket is tender. When ready, return to the oven. Remove the lid and stir in the left-out peppers, courgettes and spring onions. This is enough heat for these vegetables, as you want them to stay tender and crisp. It's perfect on its own, but you can also add rice. Top with toasted sesame seeds for an even more authentic experience. #
