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Meat

Five-Spice Melting Brisket

Beef brisket would usually require a low and slow approach – but using the pressure cooker gives perfectly tender results in far less time. Finish in the oven, if you like, to create a sweet, sticky glaze.
Difficulty
Easy
Pressure Cooker
Preparation Time
Over 2 hours
Cooking Time
1 to 2 hours
Bob's  Kitchen Recipe Card
  • 1-1.2Kg
    Rolled beef brisket

  • For the Marinade

  • 2 tbsp
    Soft brown sugar
  • 2
    Star anise
  • 2 tsp
    Chinese five-spice powder
  • 4
    Garlic cloves, grated
  • 5 cm
    Piece fresh root ginger, peeled and grated
  • 4 tbsp
    Hoisin sauce
  • 2 tbsp
    Sesame oil
  • 4 tbsp
    Light soy sauce
  • 2 tsp
    Dark soy sauce
  • 1 tbsp
    Salt
  • 1 tsp
    Freshly ground black pepper

  • For the Garnish

  • 2
    Red chillies, finely sliced

Approximate Times

  • Preparation :
    Over 2 hours
  • Cooking :
    1 to 2 hours

Method

  1. Alternatively, if you’d like a sticky glaze. Preheat the oven to 200°C/Fan 180°C/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise.
  2. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli.

Notes

Serve this pulled brisket inside steamed bao buns for an easy party food. Add shredded spring onion, fresh coriander and sliced red chillies for crunch and colour.