I saw Kylie Kwong make this on a cooking show, and it looked and sounded
great:

Red-braised brisket with caramelised shallots and fresh
chilli

Ingredients

* 1 kg (2 lb) brisket, cut into 5 cm (2 in) thick slices
* 1 quantity red-braising stock
<http://www.abc.net.au/kyliekwong/recipes/s952489.htm>
* 2 medium-sized vine-ripened tomatoes
* 1/2 teaspoon white sugar
* 1 1/2 tablespoons lime juice
* 1 teaspoon sea salt
* 6 small, perfect iceberg lettuce leaves
* pinch Sichuan pepper
* 1 large red chilli, finely sliced


Caramelised shallots

* 2 1/2 tablespoons peanut oil
* 2 salad onions, trimmed and finely sliced
* 6 cm (2 1/2 in) knob ginger, sliced
* 4 garlic cloves, crushed
* 1 teaspoon sea salt
* 250 g (8 oz) red shallots, peeled
* 1/4 cup Shao Hsing wine
* 4 tablespoons crushed yellow rock sugar
* 1/3 cup chicken stock
<http://www.abc.net.au/kyliekwong/recipes/s952242.htm>
* 2 tablespoons mushroom soy sauce
* 3 whole star anise



------------------------------------------------------------------------
Method

Place brisket in a large pan, cover with cold water and bring to the
boil. Simmer for 20 minutes, then drain, discarding the water. Rinse
brisket thoroughly under cold water and drain well. (This process
rids the meat of any impurities prior to braising.)

In a large stockpot, bring red-braising stock to the boil. Transfer
brisket to simmering stock, ensuring it is fully submerged. Braise
very gently for 2 hours, or until brisket is soft and gelatinous,
skimming stock regularly with a ladle. Remove pot from stove and set
aside.

Meanwhile, cut tomatoes into wedges and combine in a bowl with
sugar, lime juice and salt. Refrigerate for 30 minutes.

Next, make the caramelised shallots. Heat peanut oil in a
heavy-based frying pan and add onions, ginger, garlic and salt.
Cook, stirring, for about 2 minutes, or until lightly browned. Add
shallots and cook over low heat for a further 5 minutes, stirring
constantly. Increase heat, add wine and simmer for 1 minute to
deglaze the pan. Add remaining ingredients and simmer gently,
uncovered, for about 20 minutes, or until shallots are very tender
and caramelised.

Finally, using tongs, remove brisket from the stock and slice.
Arrange lettuce leaves on a large platter and top with brisket.
Drizzle with some of the hot stock and sprinkle with Sichuan pepper.
Serve with the caramelised shallots, tomato salad and fresh chilli.