Brisket on caramel

Last Updated on August 17, 2024

Recipe from a Vietnamese cookbook for cubes of caramelized meat simmered in sauce, served with thickened sauce and most often with boiled rice.

Ingredients:

1 kg of boneless and skinless pork belly (neck) 1 large onion 4 tablespoons sugar pepper oil salt On the sauce: 250 ml water 200 ml beer /td> 3 tbsp sweet ketchup 2 tbsp fish sauce (can substitute maggi) 2 tbsp sugar 2 tbsp of sugar 1/4 tsp of pepper

Procedure:

Cut the meat into larger cubes (like for a stew).

In a saucepan, fry the onion cut into thin slices, add the meat, saute, next to the pan let the sugar melt, once the sugar caramelizes, pour the caramel over the meat and onions, stir.

Prepare the sauce; mix water with fish sauce, sugar, then add, vinegar and ketchup, season with pepper, pour the dressing over the meat in the pot, simmer for 1 hour, then pour beer over the meat in the pot, stir, simmer until the meat is soft and the sauce thickens.

Recommendation:

Serve this simmered meat preferably with rice. You can also use neck meat for this recipe! For the spicy version of this recipe, instead of sweet ketchup, we can use hot ketchup, or we can chop one chilli pepper in the sauce.