Star of the show

Winner of GT's Outstanding Contribution to Hospitality, TONY TAN shares some of his favourite dishes from his decades-long career as a chef and food writer.

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Braised beef brisket with chilli-oil sauce

SERVES 4-6 // PREP 30 MINS // COOK 1 HR 50 MINS

“I first wrote about the Cantonese classic, beef brisket, in my book Hong Kong Food City.

It's traditionally cooked with chunks of daikon and is served with oyster sauce or chilli sauce,” says Tony Tan. “This recipe is a breeze to make and is perfect on a cool spring day — the charm lies in the balance of spices, which enhances the distinctive beef flavour. This version is rather magical, especially with a robust chilli-oil sauce. You're more likely to encounter this dish at specialty food stalls rather than in Chinese restaurants.”

1 kg piece beef brisket, fat trimmed

1 tbsp vegetable oil

20 gm ginger (about 4cm), sliced

2 large garlic cloves, finely chopped

2 spring onions, cut into 2.5cm lengths

2 star anise

1 tsp Sichuan peppercorns

1 small cinnamon quill

4 bay leaves

2 pieces dried tangerine peel (see note)

1 tbsp coarsely crushed rock sugar (see note)

1 tbsp each light soy sauce and dark soy sauce

1 tsp cornflour mixed with 1 tbsp water

Steamed rice and coriander, to serve

CHILLI-OIL SAUCE

1 garlic clove, finely chopped

2 tsp finely chopped ginger

1½ tbsp light soy sauce

80 ml (1/3 cup) chilli oil (see note)

2 tsp rice vinegar

Pinch of caster sugar

1 Place beef in a large saucepan, cover with water and bring to the boil. Reduce heat to medium and simmer to remove impurities (8-10 minutes). Remove with a slotted spoon and rinse under cold water. Wipe pan clean.