1. To make red braising stock, place all stock ingredients in a large pan or stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow flavours to infuse.

2. Meanwhile 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 before braising.)

3. Transfer brisket to simmering stock, ensuring it is fully submerged. Braise very gently for two hours, or until the meat is soft and gelatinous, skimming stock regularly with a ladle. With tongs, remove brisket and drain, allow to cool. Pat brisket dry with paper towel.

4. To make caramel, combine brown sugar and water in a wok, bring to a boil and simmer for six minutes, then add fish sauce. Add brisket to the wok and toss to coat. Stir in lime juice.

5. To make watercress salad, place all ingredients in a bowl and toss well.

6. Place brisket on serving platter or bowl and serve with watercress salad on the side.

Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.