Vietnamese Brisket with Pineapple Soba Salad

Name: Vietnamese Brisket with Pineapple Soba Salad
Cuisine: Vietnamese
Ingredients: 1.5kg brisket; 2 cloves garlic, finely chopped; 1 tbsp freshly grated ginger; 3 cups beef stock; 2 tbsp fish sauce; 2 tbsp light soy sauce; 3 x 10cm stalks of lemongrass; 3 makrut (kaffir) lime leaves; 3 star anise; ¼ cup coconut sugar; Extra virgin olive oil, for browning meat; 1 cup finely sliced wombok cabbage; 3 cups cooked soba noodles (180g dry noodle weight); 2 (200g) Lebanese cucumbers, seeds removed, cucumber finely sliced; 2 (350g) carrots, finely sliced into sticks; ½ cup red onion, finely sliced; 200g cherry tomatoes, halved; 300g pineapple, cut into small sticks; 1½ cups mint leaves; 1½ cups fresh coriander leaves, stalks chopped; ½ cup finely chopped peanuts; 1 red banana chilli, finely sliced; 1 fresh lime, cut into wedges; ¼ cup fish sauce; 3 tbsp coconut sugar; 3 tbsp fresh lime juice

Interactive experience

Products and recipes

Vietnamese Brisket with Pineapple Soba Salad — Interactive video experience

Jacq makes Vietnamese Brisket with Pineapple Soba Salad, slow cooked brisket simmered with lemongrass, makrut lime leaves, star anise, ginger, garlic, fish sauce and coconut sugar until fall apart tender. Serve it over a fresh soba salad packed with wombok, cucumber, carrot, tomatoes, pineapple, mint and coriander, then finish with peanuts, chilli and a big squeeze of lime for the ultimate sweet salty tangy bowl.

Ingredients

1.5kg brisket
2 cloves garlic, finely chopped
1 tbsp freshly grated ginger
3 cups beef stock
2 tbsp fish sauce
2 tbsp light soy sauce
3 x 10cm stalks of lemongrass
3 makrut (kaffir) lime leaves
3 star anise
¼ cup coconut sugar
Extra virgin olive oil, for browning meat

Salad

1 cup finely sliced wombok cabbage
3 cups cooked soba noodles (180g dry noodle weight)
2 (200g) Lebanese cucumbers, seeds removed, cucumber finely sliced
2 (350g) carrots, finely sliced into sticks
½ cup red onion, finely sliced
200g cherry tomatoes, halved
300g pineapple, cut into small sticks
1½ cups mint leaves
1½ cups fresh coriander leaves, stalks chopped
½ cup finely chopped peanuts
1 red banana chilli, finely sliced
1 fresh lime, cut into wedges

Dressing

¼ cup fish sauce
3 tbsp coconut sugar
3 tbsp fresh lime juice

Method

Heat oven to 160°C.Cut brisket in 2 pieces, place in a bowl and season. Heat a large stove and oven proof casserole pan on medium to high heat, add enough extra virgin olive oil to coat the pan and avoid sticking, then add the brisket and brown off. Once browned on each side, transfer to a plate, then add a touch more oil to the pan if needed, then add garlic and ginger and cook for 30 seconds before adding the stock, fish sauce, soy sauce, lemongrass, lime leaves, star anise and coconut sugar. Bring a simmer, then add the brisket pieces back in. Cover with a lid or a double layer of tightly sealed foil and place in the oven to cook for 5-6 hours.
When the meat is almost cooked, prep all the ingredients for the salad and add cabbage, soba noodles, carrot, cucumber, red onion, pineapple, mint and coriander to a large salad bowl. Whisk together the ingredients for the dressing. Toss the salad, pour over the dressing and toss again.
Once the meat is cooked, remove from the oven, shred the meat and toss to coat the pieces of beef with the cooking juices. Divide the salad between bowls, top with meat and finish with a sprinkle of peanuts, chilli and a big squeeze of lime juice.