This dish is wonderful, full of lovely asian flavours…. On my birthday my son asked me what I wanted him to cook for me ( this was) a few birthdays ago….I chose this dish…It needs slow cooking but is well worth it…you can put it in and get back to your writing( if that’s ) what you do and who doesn’t like those dishes???
Beef is a bit hit and miss here ..butchering( properly) and hanging the meat is not widely done by many but I have found a man who does…but for quickness we sometimes use Pork Hip which by the way is tonight’s dinner…Oh Yum 🙂
2k Beef Brisket
500ml beef stock
200ml clear honey
400gm shallots cut into quarters
5 garlic cloves, crushed
2tbsp oil…I use coconut oil.
FOR THE SAUCE:
250ml rice wine
70ml light soy sauce
70ml dark soy sauce
100gm fresh ginger finely chopped
2 large red chillies, halved
1tbsp 5 spice powder
FOR THE TOPPING:
3 Limes cut into wedges
Handful( a large) one of fresh coriander chopped
150gm unsalted peanuts/cashews.
2 red chillies sliced.
Coconut oil for frying or oil of your choice.
Heat the oven 140c/120 fan or Gas numero 1.
Heat the oil in a large pan add the shallots and cook 5 mins
Add garlic and cook for a further 1 min.
Add stock and 100ml of the honey stir and cook for another minute.
Mix sauce ingredients together. Put Beef in large pan and pour on sauce and stock. Cover meat with baking paper and two layers of foil ..put in oven on middle shelf and cook for 2 and half hours. Remove from oven, baste meat well, reseal and cook for a further 2 and a half hours or until meat tender.
I actually do baste more than once during cooking.
Once meat is cooked remove from oven, Pour juices from meat into large frying pan and cook on high heat for about 15 mins or until reduced…don’t do a me and let it boil away..mmmmm wasn’t popular when all I had to do was watch it reduce..OOOPPPS
TASTE and season.
Pour 2 tbsp of the reduced stock over beef and return to oven on 220c for 15 mins…It will now caramalise and crisp the top…lovely.
Lastly for the topping heat oil in pan, add nuts and lightly roast…let them cool a little they will very, very hot, chop roughly, mix with sliced chilli and coriander …Put over the top of meat and add a squeeze or 2 of lime.