About this recipe:This stew is not only tasty, it's also easy to make. Beef brisket is simmered with sweet potatoes until tender and delicious. The stew is served separately from the soup (its cooking liquid).
chopped fresh ginger, to taste
550g beef brisket
2 tablespoons vegetable oil
shaoxing wine, to taste
water, as needed
monosodium glutamate (MSG), to taste
salt, to taste
550g sweet potatoes, peeled and chopped into large chunks
soy sauce, to taste
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Squeeze 1/2 teaspoon of liquid out of the ginger into a small bowl. Set aside
Blanch the beef in boiling water for 2 minutes and drain. Cut into bite-sized pieces.
Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the beef, ginger liquid and shaoxing wine and stir-fry for a few minutes. Remove from the wok.
Transfer the beef to a large stock pot with a generous amount of boiling water. Re-boil over high heat. Turn the heat to low.
Cover the pot and simmer until the beef meat is just cooked. Add the sweet potatoes and stew for about 2 hours. Season with the MSG and salt.
Transfer the sweet potatoes to a serving dish and then spoon the beef on the top. Pour the soup into a separate bowl and bring to table. Serve the beef with the dipping soy sauce.
Shaoxing wine can be purchased in Chinese/Oriental speciality shops. If unavailable, use dry sherry instead.