Slow-Baked Indian Spiced Brisket

  • For the brisket
  • 1 kilogram brisket
  • 2 tablespoons vegetable oil
  • 1 large onion
  • 5 garlic cloves, pureed
  • Thumb size piece of ginger, peeled and grated
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric
  • 3 teaspoons cumin
  • 3 teaspoons ground coriander
  • 1 tin chopped tomatoes
  • 500ml beef stock
  • Bunch of coriander
  • 2 red chillies, finely chopped
  • For the Indian slaw
  • ½ head of savoy cabbage, core removed and thinly sliced
  • ½ red onion, thinly sliced
  • 1 carrot, peeled and grated
  • 50g raisins
  • 50g toasted onions
  • 150ml yoghurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • Bunch of chopped mint
  • Salt and pepper

Heat a saucepan on a medium heat and add the vegetable oil and the onion and sweat for 5 minutes without adding any colour to them. Add the chilli, garlic and ginger and cook for a further 2 minutes, add the spices and cook for another 2 minutes. Add the tomatoes, beef stock and the brisket. Bring it to the boil, cover it and allow it to simmer for 3-4 hours, or until the meat is tender.

Remove the meat from the pan and cover it with foil until needed. Blitz the remaining juices and put them on the heat and reduce it to a sticky glaze.

Pull the meat using two forks and pour it over the beef and garnish it with the fresh coriander and chilli.

For the slaw, add all the ingredients apart from the curry powder to a bowl. Heat the curry powder in a frying pan, until fragrant and add it to the bowl. Mix it all together until it is well combined and serve.

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