Asian-spiced beef brisket with chilli, lime, peanut and coriander from Delicious Magazine (UK), March 2015 (page 33)

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Notes about this recipe

  • sarahj22 on November 15, 2024

    Delicious. I used to make this years ago then completely forgot about it. I tried it again this week and wasn't disappointed. I used a slow cook beef joint (silverside) instead of brisket and slow cooked the beef and sauce in advance, then cooled and refrigerated it to return to the next day. Even doing this, it was probably a bit ambitious time-wise to finish it after work on a weeknight for guests. I reheated the sauce and beef and boiled to reduce (it specifies 20mins - mine took longer) but by the time the rice was ready the sauce was still very liquid, even removing some of it. So I had to skip the final oven/carmelising stage, thicken with a little cornflour and serve as more of a stew. It was still delicious that way but I'd like to make this again properly on a weekend. I left out the chilli and lime but served with cashews (instead of peanuts) and coriander. It was still beautiful but the extras do add a lovely contrast so next time I'll ensure I've got all of them.

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