Vietnamese Beef Brisket

Serves 6
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Directions

  1. 1Season the beef brisket pieces generously with salt and pepper, then lightly coat them in flour.
  2. 2Select the Sear/Sauté function on your Russell Hobbs Digital Multi-Cooker and heat the olive oil.
  3. 3Sear the brisket in batches until browned on all sides, then remove and set aside.
  4. 4In the same pot, add a touch more oil if needed.
  5. 5Add the garlic, ginger, chilli, lemongrass, and spring onion to the pot.
  6. 6Cook for 2–3 minutes until fragrant and softened.
  7. 7Add the makrut lime leaves to the pot.
  8. 8Return the brisket to the pot.
  9. 9In a bowl, whisk together the hoisin sauce, brown sugar, rice wine vinegar, soy sauce, and stock to create the sauce mix.
  10. 10Pour the sauce mix over the brisket in the pot.
  11. 11Switch to the Pressure Cook function (Pot Roast) on the multi-cooker, cover with the lid, and cook for 1 hour, or until the beef is fall-apart tender.
  12. 12Once cooked, remove the brisket and shred it using two forks.
  13. 13Return the shredded brisket to the pot and stir through the sauce.
  14. 14Let it sit for 10–15 minutes on warm to soak up all the flavour.
  15. 15Serve the shredded Vietnamese brisket in rice bowls with white rice, cucumber slices, store-bought pickled red onion, a mix of Asian herbs (like coriander, Vietnamese mint, and Thai basil), spring onion, sliced red chilli, chopped peanuts, and a drizzle of nuoc cham.

Ingredients

  • 2 kg beef brisket
  • Sea salt
  • cracked black pepper
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 3 cm piece ginger
  • 1 long red chilli
  • 2 sticks lemongrass
  • 4 spring onions
  • 4 makrut lime leaves
  • 1 cup hoisin sauce
  • 2 tablespoons brown sugar
  • 0.5 cup rice wine vinegar
  • 0.25 cup dark soy sauce
  • 0.5 cup beef or chicken stock

Equipment

Russell Hobbs Digital Multi-Cookertongswhiskbowlforks

Tips

  • This recipe is budget-friendly and gives you leftovers for days.
  • You can sear and pressure cook or slow cook in one pot.
  • Make sure to save this recipe for cooler nights, it's a keeper.
  • Let the shredded beef sit for 10-15 minutes on warm to soak up all the flavor.
  • Serve the shredded Vietnamese brisket in rice bowls with white rice, cucumber slices, store-bought pickled red onion, a mix of Asian herbs (like coriander, Vietnamese mint, and Thai basil), spring onion, sliced red chilli, chopped peanuts, and a drizzle of nuoc cham for a fresh and flavorful dish.
  • The multi-cooker has 11 different features including sear and pressure cook which is super handy when you are short on time.
  • This dish is phenomenal, so rich, full of flavor, and very delicious.
  • This recipe uses a pressure cooker for faster results.
  • Pressure cooking allows dinner to be ready in about an hour instead of several hours needed for a slow cooker.
  • The beef will be melt-in-your-mouth tender and full of flavor.
  • This is one of the most flavor-packed dinners of the whole series.
  • The Russell Hobbs 11-in-1 Digital Multi-Cooker is a real star of winter cooking lineup.
  • The multi-cooker makes cooking simple and effortless.
  • Searing the beef locks in the flavor before switching to pressure cook.
  • The pot roast function is suitable for this recipe.
  • The finished beef is incredibly tender and easily shredded with two forks.
  • This dish offers zero last-minute dinner stress.
  • It's a stand-out dish perfect for those who enjoy Asian-inspired flavors and tender beef.
  • Using a pressure cooker reduces the cooking time significantly while achieving fall-apart tender beef brisket.
  • The combination of sweet, savory, and tangy flavors in the sauce, coupled with fresh herbs and crunchy peanuts, creates a well-balanced and delicious meal.
  • This recipe is an adaptation of a slow cooker classic, made faster with the multi-cooker.
  • The dish offers a balance of rich beef and fresh, vibrant toppings that complement each other perfectly.
  • The multi-cooker's versatility allows for both searing and pressure cooking in one pot, minimizing cleanup and maximizing efficiency.
  • The result is a tender, flavorful beef brisket that is perfect for a quick, yet impressive, weeknight meal.
  • The sauce is poured over the brisket before pressure cooking, ensuring the meat absorbs all the delicious flavors.
  • The dish is garnished with various fresh ingredients, adding texture, color, and additional layers of flavor.
  • The brisket is returned to the pot after shredding to allow it to soak up all the sauce, enhancing its taste and moisture.

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