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!
- 1 kg beef brisket, cleaned off excess fat and cut into 3 cm cubes
- 4 tbsp rice bran oil
- 6 cloves garlic, 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
- ½ small red onion finely sliced
- long red chilli finely sliced
- sprigs of coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.