Method

1. Bring a pot of water to a boil and blanch the Beef Brisket Cubes for 1minute and strain off liquid.
2. In a braising pot, add oil on a medium heat and lightly sauté ginger slices till fragrant (1min).
3. Next add in star anise and carrots and sauté for another 2 minutes.
4. Add in the blanched beef cubes, hua tiao chiew, light soya sauce, dark soya sauce, oyster sauce, water and rock sugar.
5. Bring the pot of ingredients to a boil and turn down the heat, covering the pot to simmering for 2 hours.
6. Once done cooking, create a slurry of potato starch and thicken sauce. Ready to serve

Recipe from Meat & Livestock Australia