Asian Beef Brisket.

 

sam_7679

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 🙂

INGREDIENTS:

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.

Lets cook!

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 a large pan and pour on sauce and stock. Cover meat with baking paper and two layers of foil ..put in the oven on the 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..mmmm 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 caramelise and crisp the top…lovely.

Lastly, for the topping heat oil in a 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.

Enjoy!

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