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Slow-braised spicy brisket of beef
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Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
280 minutes
Tender brisket cooked low and slow for an exquisite, fork-tender meal.
Ingredients:
  • 56.88 gm olive oil
  • 1.5kg rolled beef brisket
  • 2 large brown onions, finely chopped
  • 3cm piece ginger, peeled, grated
  • 1 long red chilli, deseeded, finely chopped
  • 56.00 gm korma curry paste
  • 1020.00 gm beef stock
  • 750g kipfler potatoes, scrubbed, halved lengthways
  • 1 preserved lemon, finely chopped
  • 187.50 ml flat-leaf parsley leaves, finely chopped
  • 1 small red onion, very finely chopped
Instructions:
  • - Preheat the oven to 160°C. - In a frying pan over medium-high heat, heat 1 tablespoon of oil. - Season the brisket with freshly ground black pepper and brown it by cooking for 5 to 6 minutes, turning occasionally. - Transfer the browned brisket to a roasting pan.
  • In a pan, combine the remaining oil, onion, garlic, ginger, and chili. Sauté over medium heat for 3 to 4 minutes until softened. Stir in the curry paste and cook for an additional minute. Pour in the stock and bring to a boil. Then, pour this mixture over the brisket, cover with foil, and roast for 1 1/2 hours.
  • Uncover the dish, place the potatoes and half of the lemon in with the brisket, then flip the brisket. Bake covered for 2 1/2 hours or until tender. Take out the brisket and potatoes, then cover them to keep warm.
  • Place roasting pan on high heat. Bring to a boil, then reduce to medium heat and simmer until sauce is reduced by half.
  • Mix together the parsley, red onion, and the rest of the lemon. Slice the brisket and pour the sauce over it. Serve with the parsley mixture and potatoes.

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