Twice-cooked Asian brisket

Step 1

Preheat oven to 150C fanbake.

Step 2

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Step 3

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Step 4

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Step 5

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

Step 6

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

Step 7

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.