Beef Brisket Braised with Tamarind and Chilli Sauce

COMPLIMENTARY RECIPE

“This one-pot wonder is perfect to make in your slow-cooker, so that you can enjoy it over a bowl of fluffy white rice!” - SBS Food

SERVES 6

INGREDIENTS

1 kg beef brisket, cleaned off excess fat and cut into 3 cm cubes
4 tbsp rice bran oil
6 clove sgarlic, sliced
1 medium brown onion, small dice
4 cm piece of ginger, minced
1 tbsp coriander seeds
2 tsp cumin seeds
1 tbsp chilli flakes
100 mls tamarind pulp
2 ripe tomatoes, diced
50 g white sugar
2 l chicken stock
Jasmine rice, to serve
GARNISH
½ small red onion finely sliced
long red chilli finely sliced
sprigs of coriander

METHOD

In a wok or large frying pan set over high heat stir fry the brisket, in 4 batches, in 2 tbsp of oil until golden browned.

Remove the brisket from the wok and set aside.

Add the remaining 2 tablespoon of oil to the wok. Once hot add the garlic, onion, ginger, coriander and cumin seeds, and the chilli flakes. Stir fry until fragrant.

Return the brisket to the wok and stir to combine the flavours.

Add the tamarind pulp, tomatoes, sugar and chicken stock. Bring the stock to the boil then reduce to a gentle simmer and cook for 1.5 to 2 hours or until the brisket is tender.

Remove the brisket and bring the remaining sauce to the boil. Reduce the sauce until it thickens, return the brisket to the wok and stir well. Reheat and season with salt before serving.

Garnish with finely sliced red onion, fresh chilli and coriander sprigs.