Beef Brisket Curry
This is a recipe that ticks all the boxes... a meal that's comforting, delicious and nutritious! Yes chef!!
Allow time for the brisket to cook low and slow and you will be rewarded with melt in your mouth goodness.
Serves 4 with rice & naan if desired
INGREDIENTS
2kg beef Brisket, cut into large pieces, approx. 10cm
Salt, fresh ground black pepper
4 tbsp coconut oil, melted
1 brown onion, finely chopped
2 clove garlic, crushed
2 tbsp Korma curry powder
2 tbsp tomato paste
500ml GOOD BONES Beef Broth
1 x packet (300g) sprouted legumes
1 x 400ml tin coconut milk
15 fresh curry leaves
1 bunch English spinach, picked
1 cup picked coriander
Steamed basmati or red rice, to serve
METHOD
Season the beef with salt and pepper.
Heat a large, deep frying-pan over a medium heat and add the remaining 2 tbsp of coconut oil and add the beef in batches, browning off on all sides then transfer to a plate.
Add the remaining coconut oil to the pan, the onion and a pinch of salt. Cook for 2 minutes stirring then add the tomato paste, curry powder and cook for a further 2 minutes before adding the stock and beef back to the pan. Seal with baking paper and a lid and transfer to the oven for 2 ½ hours.
Remove from the oven stir through the sprouted legumes, curry leaves and coconut milk then return to the oven without the lid, for another 30-45 minutes, until the beef is soft and almost falling apart Adjust the seasoning then stir through the spinach to wilt and serve scattered with the coriander leaves and serve with rice.