Five Spice Brisket
Five Spice Brisket



  • 1kg rolled beef brisket
  • 2 tbsp brown sugar
  • 2 star anise
  • 4 grated cloves of garlic
  • 2 tsp Chinese 5 spice
  • 5cm piece of ginger, grated
  • 4 tbsp hoisin sauce
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • Make your marinade by putting all the ingredients, minus the beef, into a bowl and mixing until the sugar is dissolved. Add the beef, coat in the marinade, and leave overnight in the fridge.
  • Put the brisket in a pressure cooker, add 500ml of water to the marinade, and pour it all over the meat. Cook on a high heat until it reaches pressure, then turn the heat to low and cook for 90 minutes. Remove from the heat, and allow to depressurise.
  • Shred the meat and serve with the marinade poured all over, along with some green veggies of your choice, or simply with some crusty bread or rice.
2 hours
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box