Slow- cooked kim­chi brisket tor­tillas with kim­chi cu­cum­ber

donna hay - Fresh + Light - - Fresh -

oi22tea­spo ons ex­tra vir­gin olive oil

1kg beef brisket, trimmed

1½ cups (300g) kim­chi

4 cloves gar­lic, crushed

1 ta­ble­spoon grated gin­ger

1 stalk lemon­grass, halved and bruised

¼ cup (70g) tomato paste

1½ cups (375ml) wa­ter

2 ta­ble­spoons maple syrup

12 small corn tor­tillas, toasted, to serve mi­cro (baby) co­rian­der (cilantro) leaves, to serve pick­led white gin­ger, to serve kim­chi cu­cum­ber

½ cup (100g) kim­chi, thinly sliced

¼ cup (60ml) re­served kim­chi liq­uid

1 ta­ble­spoon rice wine vine­gar

1 es­chalot (French shal­lot), thinly sliced

2 Le­banese cu­cum­bers, thinly sliced

Pre­heat oven to 180°C (350°F). Heat the oil in a large non-stick fry­ing pan over high heat. Add the beef and cook for 4 min­utes each side or un­til well browned. Place the beef in a deep-sided roast­ing tray. Add the kim­chi, gar­lic, gin­ger, lemon­grass, tomato paste and wa­ter. Cover with alu­minium foil and cook, turn­ing the mix­ture half­way, for 3 hours or un­til ten­der and easy to shred. Add the maple syrup and, us­ing two forks, shred the beef. Set aside.

To make the kim­chi cu­cum­ber, place the kim­chi, kim­chi liq­uid, vine­gar, es­chalot and cu­cum­ber in a small bowl and mix to com­bine.

Serve the brisket with the tor­tillas, kim­chi cu­cum­ber, co­rian­der and pick­led gin­ger. SERVES 6.

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