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
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.
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.