Braised Beef In Chinese Ginger Broth - cooking recipe

Ingredients

1 bunch fresh cilantro with roots attached, roots and stems coarsely chopped, leaves reserved
1/2 cup thinly sliced fresh ginger
1 stalk celery, trimmed, coarsely chopped
1 None medium carrot, peeled, coarsely chopped
1 None large red onion, coarsely chopped
3 cloves garlic, minced
5 None spring onions, coarsely chopped
-1 None Braised Beef
2 1/4 lb beef brisket
1 oz fresh shiitake mushrooms, sliced
1 oz oyster mushrooms, sliced
1 oz enoki mushrooms, sliced
1 tbsp light soy sauce
1/4 tsp sesame oil
2 tbsp grated fresh ginger

Preparation

To make the broth, combine cilantro roots and stalks, ginger, celery, carrot, red onion, garlic and spring onions in a large Dutch oven. Add 14 cups water then bring to a boil. Reduce heat and simmer for 1 hour. Using a slotted spoon, discard solids.
Preheat oven to 300\u00b0F.
Add beef to broth. Cover Dutch oven then transfer to oven to braise for 6 hours.
Remove beef from broth and cover to keep warm. Add mushrooms to broth and simmer for 5 mins, or until tender. Stir in soy sauce and sesame oil.
Slice beef thinly then divide between serving bowls. Ladle broth into bowls. Top with grated ginger and sprinkle with reserved cilantro leaves.