Asian Beef Brisket.

spicy asian beef

 

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

A 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 a 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!

 

15 thoughts on “Asian Beef Brisket.”

  2. Carol Post author

    Reblogged this on Retired? No one told me! and commented:

    Not exactly fruity Friday…But chillies are a fruit….I cannot write on this damm iPad …for numerous reasons I give up…This is a reblog is a post from my archives …I hope you enjoy and that normal service will be resumed soon ……Now back to my book 🙂 xxxx

    Like

Comments are closed.