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. 2Season the beef brisket pieces generously with salt and pepper, then lightly coat them in flour.
  3. 3Season the beef brisket pieces generously with salt and pepper, then lightly coat them in flour.
  4. 4Select the Sear/Sauté function on your Russell Hobbs Digital Multi-Cooker and heat the olive oil.
  5. 5Select the Sear/Sauté function on your Russell Hobbs Digital Multi-Cooker and heat the olive oil.
  6. 6Select the Sear/Sauté function on your Russell Hobbs Digital Multi-Cooker and heat the olive oil.
  7. 7Sear the brisket in batches until browned on all sides, then remove and set aside.
  8. 8Sear the brisket in batches until browned on all sides, then remove and set aside.
  9. 9Sear the brisket in batches until browned on all sides, then remove and set aside.
  10. 10In the same pot, add a touch more oil if needed.
  11. 11In the same pot, add a touch more oil if needed.
  12. 12In the same pot, add a touch more oil if needed.
  13. 13Add the garlic, ginger, chilli, lemongrass, and spring onion to the pot.
  14. 14Add the garlic, ginger, chilli, lemongrass, and spring onion to the pot.
  15. 15Add the garlic, ginger, chilli, lemongrass, and spring onion to the pot.
  16. 16Cook for 2–3 minutes until fragrant and softened.
  17. 17Cook for 2–3 minutes until fragrant and softened.
  18. 18Cook for 2–3 minutes until fragrant and softened.
  19. 19Add the makrut lime leaves to the pot.
  20. 20Add the makrut lime leaves to the pot.
  21. 21Add the makrut lime leaves to the pot.
  22. 22Return the brisket to the pot.
  23. 23Return the brisket to the pot.
  24. 24Return the brisket to the pot.
  25. 25In a bowl, whisk together the hoisin sauce, brown sugar, rice wine vinegar, soy sauce, and stock to create the sauce mix.
  26. 26In a bowl, whisk together the hoisin sauce, brown sugar, rice wine vinegar, soy sauce, and stock to create the sauce mix.
  27. 27In a bowl, whisk together the hoisin sauce, brown sugar, rice wine vinegar, soy sauce, and stock to create the sauce mix.
  28. 28Pour the sauce mix over the brisket in the pot.
  29. 29Pour the sauce mix over the brisket in the pot.
  30. 30Pour the sauce mix over the brisket in the pot.
  31. 31Switch 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.
  32. 32Switch 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.
  33. 33Switch 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.
  34. 34Once cooked, remove the brisket and shred it using two forks.
  35. 35Once cooked, remove the brisket and shred it using two forks.
  36. 36Once cooked, remove the brisket and shred it using two forks.
  37. 37Return the shredded brisket to the pot and stir through the sauce.
  38. 38Return the shredded brisket to the pot and stir through the sauce.
  39. 39Return the shredded brisket to the pot and stir through the sauce.
  40. 40Let it sit for 10–15 minutes on warm to soak up all the flavour.
  41. 41Let it sit for 10–15 minutes on warm to soak up all the flavour.
  42. 42Let it sit for 10–15 minutes on warm to soak up all the flavour.
  43. 43Serve 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.
  44. 44Serve 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.
  45. 45Serve 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
  • 2 kg beef brisket
  • 2 kg beef brisket
  • Sea salt
  • Sea salt
  • Sea salt
  • cracked black pepper
  • cracked black pepper
  • cracked black pepper
  • 2 tablespoons plain flour
  • 2 tablespoons plain flour
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 cm piece ginger
  • 3 cm piece ginger
  • 3 cm piece ginger
  • 1 long red chilli
  • 1 long red chilli
  • 1 long red chilli
  • 2 sticks lemongrass
  • 2 sticks lemongrass
  • 2 sticks lemongrass
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 4 makrut lime leaves
  • 4 makrut lime leaves
  • 4 makrut lime leaves
  • 1 cup hoisin sauce
  • 1 cup hoisin sauce
  • 1 cup hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 0.5 cup rice wine vinegar
  • 0.5 cup rice wine vinegar
  • 0.5 cup rice wine vinegar
  • 0.25 cup dark soy sauce
  • 0.25 cup dark soy sauce
  • 0.25 cup dark soy sauce
  • 0.5 cup beef or chicken stock
  • 0.5 cup beef or chicken stock
  • 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.