Asian-Spiced Brisket with Chilli, Lime and Peanuts
Guys, I have to say this is some of my best work... This is a real labour of love as it does cook for AGES but the results are so good you simply have to give it a go.
Sticky, sweet, slightly spicy beef that falls apart when you merely graze it with a spoon, scattered with crunchy peanuts, coated in a gorgeous glaze, topped with fiery chillies and lightened up with a good squeeze of lime... Honestly, I cannot tell you how delicious this is. It's a triumph and you'd be a fool not to make it.
Asian-Spiced Brisket with Chilli, Lime and Peanuts
Serves 6-8
2 tbsp vegetable oil
400g onions, roughly diced
5 garlic cloves, crushed
500ml good quality beef stock
200ml clear honey
2kg British beef brisket
For the sauce:
250ml dry sherry
70ml light soy sauce
70ml dark soy sauce
100g fresh ginger, finely chopped
1 tbsp chinese five-spice powder
2 large red chillies, halved
For the topping:
oil, for frying
150g unsalted peanuts
2 red chillies, sliced
Large handful fresh parsley, roughly chopped
1 lime, juice only
Heat the oven to 140°C/fan120°C/gas 1. Heat the oil in a large, deep frying pan. Add the onions and fry for 5 minutes or until beginning to colour. Stir in the garlic and cook for 1 minute, then add the beef stock and spoon in 100ml of the honey. Heat for a further minute.
Mix all the sauce ingredients in a jug. Untie the brisket and put it in a deep roasting tin, then pour over the sauce along with the stock mixture. Cover the meat with a layer of baking paper, then cover the tin with 2 layers of foil, folding the edges around. Put on the oven’s middle shelf.
After 2½ hours, lift the foil and paper, turn over the brisket and baste with the juices. Return to the oven, resealed inside the paper and foil, for another 2½ hours.
Once the brisket has had its full cooking time and is tender, remove from the oven and turn the heat up to 220°C/fan200°C/gas 7. Carefully pour all the juices from the roasting tin into a deep frying pan. Set the frying pan over a high heat and bubble for 20 minutes or until the juices are reduced. Taste and season with salt and pepper.
Spoon 2 ladlefuls of the reduced sauce over the brisket, then drizzle over the remaining honey. Return to the oven for 15 minutes or until the outside of the brisket has caramelised and turned crisp.
For the topping, heat a little vegetable oil in a large frying pan and lightly toast the peanuts. Leave to cool slightly, then roughly chop and mix with the chillies and parsley. Serve the brisket with a good squeeze of lime juice, topped with the peanuts, chillies and parsley.
Sticky, sweet, slightly spicy beef that falls apart when you merely graze it with a spoon, scattered with crunchy peanuts, coated in a gorgeous glaze, topped with fiery chillies and lightened up with a good squeeze of lime... Honestly, I cannot tell you how delicious this is. It's a triumph and you'd be a fool not to make it.
Asian-Spiced Brisket with Chilli, Lime and Peanuts
Serves 6-8
2 tbsp vegetable oil
400g onions, roughly diced
5 garlic cloves, crushed
500ml good quality beef stock
200ml clear honey
2kg British beef brisket
For the sauce:
250ml dry sherry
70ml light soy sauce
70ml dark soy sauce
100g fresh ginger, finely chopped
1 tbsp chinese five-spice powder
2 large red chillies, halved
For the topping:
oil, for frying
150g unsalted peanuts
2 red chillies, sliced
Large handful fresh parsley, roughly chopped
1 lime, juice only
Heat the oven to 140°C/fan120°C/gas 1. Heat the oil in a large, deep frying pan. Add the onions and fry for 5 minutes or until beginning to colour. Stir in the garlic and cook for 1 minute, then add the beef stock and spoon in 100ml of the honey. Heat for a further minute.
Mix all the sauce ingredients in a jug. Untie the brisket and put it in a deep roasting tin, then pour over the sauce along with the stock mixture. Cover the meat with a layer of baking paper, then cover the tin with 2 layers of foil, folding the edges around. Put on the oven’s middle shelf.
After 2½ hours, lift the foil and paper, turn over the brisket and baste with the juices. Return to the oven, resealed inside the paper and foil, for another 2½ hours.
Once the brisket has had its full cooking time and is tender, remove from the oven and turn the heat up to 220°C/fan200°C/gas 7. Carefully pour all the juices from the roasting tin into a deep frying pan. Set the frying pan over a high heat and bubble for 20 minutes or until the juices are reduced. Taste and season with salt and pepper.
Spoon 2 ladlefuls of the reduced sauce over the brisket, then drizzle over the remaining honey. Return to the oven for 15 minutes or until the outside of the brisket has caramelised and turned crisp.
For the topping, heat a little vegetable oil in a large frying pan and lightly toast the peanuts. Leave to cool slightly, then roughly chop and mix with the chillies and parsley. Serve the brisket with a good squeeze of lime juice, topped with the peanuts, chillies and parsley.
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