“This is a dish that usually takes up to 5 hours to make but this one only takes 35 minutes. Can you believe it?!” – Poh.
- 1.5kg brisket, larger chunks of fat cut away and reserved, then sliced into 2 cm steaks
- 6 cloves garlic, peeled
- 50g ginger
- 2 small medium brown onions, peeled, cut roughly into 6 chunks each
- 6 cloves
- 4 star anise
- 1 stick cinnamon
- 3 teaspoons black peppercorns
- 2L water
- ½ cup fish sauce
- 2 tablespoons caster sugar
- 1kg fresh flat rice noodles
- 1 small brown onion, halved and sliced thinly
Bits and pieces:
- 300g bean sprouts
- 14 sprigs Thai basil
- ⅓ cup sliced red chillies, long or bird’s eye
- ½ cup hoisin sauce
- ⅓ cup sriracha chilli sauce
- 6 lemon wedges
- In a mortar and pestle, lightly bash the garlic and ginger so they sp lit and flatten Transfer them to a plate then lightly pound each of the spice s cloves star anise, cinnamon and peppercorns separately, so they are no more than just broken.
- Set the Crock Pot Express Easy Release Oval Multi Cooker on BROWN/SEAR and press START/STOP Add the reserved fat and melt it until you have about 2 tablespoon liquid yield at the bottom of the pot (or use 2 tablespoon vegetable oil).
- Discard the unrendered fat, then combine the garlic, ginger, onions, cloves, star anise, cinnamon and peppercorns in the pot. Sauté until very fragrant about 4 minutes, then stir in the water, fish sauce and sugar. Press START/STOP
- Add the beef then secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press MEAT/POULTRY Press START/STOP to cook for 35 minutes.
- Remove the beef pieces from the broth, shred roughly with 2 forks (a few larger chunks will add some texture) removing any excess fat.
- Strain the broth through a sieve to remove the aromatics and spices. If there is a lot of fat on the surface, scoop it away and discard.
- Return the broth and shredded beef to the pot, add the noodles and onion secure the lid, then wait for 5 minutes for the noodles to soften.
- Serve piping hot with all the bits and pieces at the centre of the table for guests to share. The hoisin and siracha is for dipping the beef in so place these in individual dishes to serve.