Brisket broth

This broth is a bit of work but the complex flavours make it worth the effort.

Method

Marinate brisket in fish sauce overnight. Heat oil in a heavy-based saucepan and fry ginger, onion and garlic on high until a deep golden colour, stirring regularly. Add sugar and fry for five minutes. Add coriander seeds, stock and brisket (discard fish sauce) and bring to the boil, skim, reduce heat and simmer for 90 minutes or until brisket is soft. Remove brisket from broth and chill in the fridge. Once cold, slice thinly. Pass broth through a strainer into a clean saucepan and add lemongrass, chilli and lime leaves. Simmer for five minutes. Adjust seasoning with fish sauce and sugar. Add broccolini and when just cooked, add brisket. Serve in large bowls with bean shoots and mint.

• 800g brisket, cut into 4 pieces
• 150ml fish sauce, plus extra for seasoning
• 1/2 cup vegetable oil
• 80g peeled ginger, finely sliced
• 2 large brown onions, finely sliced
• 5 garlic cloves, finely sliced
• 2 tbsp brown or palm sugar, plus extra for seasoning
• 1 tbsp coriander seeds, dry roasted
• 1lt beef stock
• 2lt chicken stock
• 1 lemongrass stalk, trimmed and squashed
• 4 kaffir lime leaves
• 2 red birdseye chilli, cut in half
• 8 broccolini stalks, cut in half lengthways
• 4 small handfuls bean shoots
• 4 small handfuls vietnamese mint or coriander