Tender Asian-Style Steamed Veal Brisket
Nutritional value per serving
Calories310kcal
Carbs8gram
Fat12gram
Protein40gram
Ingredients
- Veal brisket (fresh, choose lean with some marbling)800 g
- Fresh ginger (choose firm, smooth skin)50 g
- Garlic cloves (choose firm, dry, no sprouting)3 pieces
- Soy sauce (low sodium preferred)3 tbsp
- Shaoxing wine or dry sherry2 tbsp
- Sesame oil (toasted)1 tbsp
- Star anise pods (whole)2 pieces
- Rock sugar or brown sugar10 g
- Spring onions (green parts only)3 pieces
- Water for steaming1 liter
- Salt (to taste)to taste n/a
- Ground white pepper1/4 tsp
This Asian-style steamed veal brisket recipe delivers tender and flavorful meat through a gentle steaming process infused with aromatic Asian spices and sauces. Steaming veal brisket preserves its natural juiciness and tenderness while imparting subtle flavors from ginger, soy sauce, and star anise. This recipe takes about 15 minutes prep time and 2.5 hours cooking time, with an easy to follow step-by-step approach suitable for beginner cooks using common kitchen tools and ingredients. Total estimated ingredient cost is approximately $18, €16, £14, and ₹1400. The total caloric content per serving is about 310 kcal. This dish fits well within a low-carb and high-protein diet. Food safety is emphasized by cooking the brisket to an internal temperature of 70°C (160°F) ensuring it is safe to consume. This recipe yields 4 hearty servings and provides delicious Asian flavors with manageable effort and reliable results.
Preparation instructions
Prepare the veal brisket
1Rinse the veal brisket under cold running water and pat dry with paper towels. Trim excess fat if desired but keep some for flavor. Set aside.
Prepare aromatics
2Peel and thinly slice the ginger. Peel garlic cloves and lightly smash with the side of a knife. Slice the green parts of the spring onions into 2-inch sections.
Marinate the veal
3In a bowl, combine soy sauce, Shaoxing wine, sesame oil, rock sugar, white pepper, and garlic. Add ginger slices and star anise pods. Mix well. Place the veal brisket in a shallow dish and pour the marinade over it. Rub marinade all over the meat. Cover and refrigerate for at least 30 minutes to 1 hour for flavor infusion.
Prepare steaming setup
4Fill a large wok or large pot with 1 liter of water and bring it to a boil. Prepare a steaming rack or heat-proof plate for the brisket to sit on, ensuring it will not touch the boiling water.
Steam the veal brisket
5Place the marinated veal brisket on a heatproof plate suitable for steaming. Place spring onion sections on top. Set the plate on the steaming rack over boiling water. Cover tightly with a lid or foil to prevent steam escaping. Steam over medium-high heat for approximately 2 to 2.5 hours. During steaming, check water level to avoid drying out.
Check doneness and safety
6After 2 hours, check the veal brisket's internal temperature using a meat thermometer. It should reach at least 70°C (160°F) to ensure safe consumption. The meat should be tender and easy to pierce with a fork.
Rest and serve
7Once cooked, remove the brisket from the steamer. Let it rest covered for 10 minutes before slicing thinly against the grain. Serve garnished with fresh spring onions and your favorite steamed rice or vegetables.
Cooking Tips
1For added depth, add a few slices of dried tangerine peel to the marinade if available.
2If you don't have a steamer, you can improvise by placing a metal rack inside a large pot with a lid.
3Ensure the water in the steamer does not run dry—add boiling water if necessary during long steaming.
4Always check internal temperature to ensure the meat is safely cooked and tender.
5Use low sodium soy sauce to control saltiness and balance flavors.
Equipment needed
- Large pot or wok with lid
- Steaming rack or heatproof plate
- Meat thermometer
- Knife and cutting board
- Mixing bowl
- Measuring spoons
- Tongs or spatula
Shopping List
- [ ] Veal brisket (800g) - approx. $12.50: Choose fresh, lean pieces with some marbling for tenderness.
- [ ] Fresh ginger (50g) - approx. $0.50: Select firm, smooth skin without mold.
- [ ] Garlic (3 cloves) - approx. $0.15: Use firm and dry cloves for best flavor.
- [ ] Soy sauce, low sodium (3 tbsp) - approx. $0.40: Pick a reputable brand for balanced saltiness.
- [ ] Shaoxing wine or dry sherry (2 tbsp) - approx. $1.20: Optional but adds authentic flavor.
- [ ] Sesame oil, toasted (1 tbsp) - approx. $0.60: Adds aromatic nutty flavor.
- [ ] Star anise pods (2 pieces) - approx. $0.30: Ensure whole and aromatic.
- [ ] Rock sugar or brown sugar (10g) - approx. $0.10: Balances savory flavors.
- [ ] Spring onions (3 pieces) - approx. $0.50: Choose fresh with vibrant green tops.
- [ ] Ground white pepper (1/4 tsp) - approx. $0.05
Total approximate cost: $16.30
Prices are estimates and may vary by location and store.
FAQ
Can I use beef brisket instead of veal?
Yes, you can substitute beef brisket if veal is not available. Keep in mind cooking time may be slightly longer as beef tends to be tougher.
How do I know when the veal brisket is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches at least 70°C (160°F). The meat should also be tender and easy to pierce with a fork.
Can I prepare the veal brisket in advance?
Yes, you can marinate the brisket ahead of time and refrigerate for up to 24 hours before steaming. Leftover cooked brisket can be refrigerated for 2-3 days.
What if I don't have a meat thermometer?
You can check doneness by inserting a fork or skewer into the brisket; it should meet little resistance and the meat should be tender. However, a thermometer is best for food safety.