From Country Living Our Plum-Spiced Beef Brisket requires only that the meat be browned and then stewed with hosting service sweet dried plums, the licorice flavor of star anise, and a touch of cider vinegar. Serve the finished dish of meltingly tender beef and its accompanying rich sauce over a bed of egg noodles, fettuccine, or white rice -- whichever you have on hand in the kitchen cupboard. Fresh or frozen vegetables -- the carrots in your refrigerator bin, for example -- are all you need to round out this meal. Be the first to rate this recipe RecipeReviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information (per serving) Calories 521 Total Fat 22.4g Saturated Fat -- Cholesterol 120mg Sodium 984 mg Total Carbohydrate 42g Dietary Fiber 5.4g Sugars -- Protein 40g Calcium -- Steven Randazzo Serves: 8 Ingredients U.S. Metric Conversion chart 3 tablespoon(s) toasted sesame oil 3 1/2 pound(s) beef brisket, trimmed 2 teaspoon(s) salt 1 teaspoon(s) fresh ground pepper 4 can(s) (12 ounces each) low-sodium beef broth 2 cup(s) (finely chopped) dried plums 1/2 cup(s) Worcestershire sauce 1/2 cup(s) low-sodium soy sauce 6 clove(s) garlic, minced 2 tablespoon(s) finely chopped ginger 2 tablespoon(s) dark brown sugar 2 tablespoon(s) apple-cider vinegar 1 teaspoon(s) five-spice powder 1/2 teaspoon(s) crushed red pepper Directions Preheat oven to 325 degrees F. Heat the sesame oil in a large Dutch oven over Hong Kong company formationmedium-high heat. Season the meat with salt and pepper and brown in the heated oil. Add the remaining ingredients and 2 cups water and bring to a boil. Cover, transfer to the oven, and cook for four China business program hours, turning the brisket once every hour. Serve shredded brisket with cooking liquid. away. with maple syrup.
