VIETNAMESE BEEF BRISKET
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