VIET­NAMESE BEEF BRISKET

Food - - Winter Warmers -

PREP + COOK TIME 9 hours 45 mins SERVES 4

1.5kg beef brisket, trimmed, cut into 5cm pieces 1 onion, thinly sliced 3 cloves gar­lic, crushed 1 ta­ble­spoon finely grated gin­ger 1 red chilli, thinly sliced 2 sticks lemon­grass, halved length­ways 2 fresh makrut lime leaves (also known as kaf­fir lime leaves), bruised 2 star anise 1 cin­na­mon stick 2 ta­ble­spoons grated palm su­gar ¼ cup fish sauce ¼ cup dark soy sauce 3 cups beef stock 1 large cap­sicum, coarsely chopped 125g baby corn, halved 150g green beans, coarsely chopped salt and black pep­per 45g coarsely chopped roasted un­salted peanuts, to serve ⅓ cup loosely-packed fresh co­rian­der leaves, to serve steamed rice, to serve

1 Com­bine beef, onion, gar­lic, gin­ger, chilli, lemon­grass, makrut lime leaves, star anise, cin­na­mon, su­gar, sauces, stock, cap­sicum and corn in a slow cooker. Cook, cov­ered, on LOW for about 9 hours.

2 Add beans to cooker; cook, cov­ered, for 30 min­utes.

3 Dis­card lemon­grass, makrut lime leaves, star anise and cin­na­mon; sea­son to taste.

4 Sprin­kle beef with nuts and co­rian­der, and serve with rice.

PER SERVE En­ergy 668kcal, 2796kj • Pro­tein 90g • To­tal Fat 25g • Sat­u­rated Fat 8g • Car­bo­hy­drate 16g • Fi­bre 7g • Sodium 3670mg

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