TITLE: A Chinese Christmas (Recipe: Five Spice Beef)
DATE: 12/06/2009 10:09:00 AM
It’s really no surprise that Jews and Chinese food are synonymous. When typically thriving urban centers shut down for Christmas, us non-Christian folk have little to do… volunteering is out as most non-profits are already inundated with caring Christians. TV programming focuses on Christmas specials and football. And every store or restaurant is either closed or Christmas-centric.
The only open restaurants not featuring a Christmas special are the Chinese. So the Jews eat Chinese food on Christmas.
By now its tradition – I host (or go to) two holiday parties a year – a latke party and a “Chinese” Christmas party.
This year, I decided to blend the two cultures and will prepare Chinese brisket. Brisket is actually the cut of meat just below the breast.
The muscle, not surprising given its location, is quite active. Active muscle = flavorful meat, and also very tough meat. The only way to cook brisket is to slowly simmer it covered in liquid. This breaks down the meat into meltingly tender deliciousness. The Jews usurped the name to refer to the braised meat dish prepared with this cut.
For Chinese inspired brisket, I turn to my favorite Chinese authority Eileen Yin Fei Lo for Five-Spice Beef.
She suggests serving the dish cold. I serve it hot as part of a larger banquet/buffet.
My favorite four-year old proclaimed that my house “stinked” upon walking in and smelling the brisket in the oven. He changed his opinion quickly.
4 cup water
½ cup brown sugar
¼ cup shao-hsing wine
4 garlic cloves, smashed
2 slices ginger, smashed
3 star anise
½ tsp. Sichuan peppercorns
½ tsp. salt
1 cinnamon stick (I used a piece of Vietnamese)
½ tsp. five-spice powder
¼ cup mushroom soy sauce
¼ cup regular soy sauce
¼ cup rice or black vinegar
2 lb. beef brisket
1. Combine ingredients (except beef) in a large pyrex dish. Stir to dissolve sugar.
2. Add beef. Cover dish with foil. Put in a 325 oven.
3. Every hour or so, turn meat over.
4. Cook for 4 hours or until meat is tender.
5. Slice meat thin. Drizzle braising liquid on top. Garnish with scallions if you like.
AUTHOR:Lydia (The Perfect Pantry)
DATE:12/06/2009 09:15:00 PM
Lucky me -- I got to taste this brisket, and it's delicious (and I do love brisket!). So glad to have the recipe.
DATE:12/06/2009 10:01:00 PM
My (Jewish) mom used to make a great briscuit around Christmas. It was one of her only specialties.
But how 'bout that? Adding the element of five spice? What a perfect way to make it Chinese, and so fitting. It does look delicious. I envy Lydia.
DATE:12/07/2009 10:48:00 AM
Now make some Shao Bing bread and you'll be golden
DATE:12/07/2009 12:53:00 PM
Growing up Jewish, we had lox and bagels for Sunday brunch, and Chinese food every Sunday night. Love your post, I gotta try that brisket, maybe I'll make it on Christmas... LL
DATE:12/08/2009 01:01:00 AM
Umm yum. Love it, love it. Did you ever read my post on Jews and Chinese food, it just fascinates me.
"If, according to the Jewish calendar, the year is 5764, and, according to the Chinese calendar, the year is 5724, what did the Jews eat for forty years?" Ha! I love that.
"Two Chinese men are walking out of Katz's Delicatessen. One says to the other, "The problem with Jewish food is that two weeks later you're hungry again." Bwahahahahahahaha!
AUTHOR:T.W. Barritt at Culinary Types
DATE:12/08/2009 09:21:00 AM
What a great idea! I might change my holiday plans! The face of your favorite four year old says it all.
DATE:12/09/2009 08:06:00 AM
Lydia - So nice to see you at Drop in and Decorate!!!
Melissa -- I had know idea you were half Jewish.
Rob -- good idea. Something to soak up the juices...
LL-- Sounds like a great tradition!
noble pig -- LOL! Very funny!
T.W. -- Looking forward to hearing about what you make. Happy Holidays!