Black Gold Brisket

Ingredients

Brisket:

• 1.2 kg brisket
  
• 1 onion, thickly sliced
  
• 3 garlic cloves, minced
  
• 2 tbs peanut oil (or olive oil)

Sauce:

• 3 tsp lemongrass paste
  
• 300 ml salt reduced beef stock
  
• 100 ml rice wine vinegar
  
• 1 tbs Chinese rice wine vinegar
  
• 100 ml kecap manis
  
• 1 tsp chilli flakes or to taste

To finish:

• 2 tsp cornflour (mixed with a little water to form a slurry)
  
• 1 lime, cut into wedges
  
• A handful of crushed peanuts
  
• A handful of ready made fried shallots
  
• 2 red chillies, sliced
  
• A handful of fresh coriander
  

Method

Prepare the brisket

Bring the brisket to room temperature for a minimum of 30 minutes. Trim excess fat from the brisket. Heat a frying pan over medium high heat and sear the brisket on all sides until browned. Transfer to the slow cooker.

Build the flavour

In the same pan, saute the onion for 2-3 minutes until softened. Add the garlic and cook for another minute. Stir in all the sauce ingredients, bring to a gentle simmer, then pour over the brisket in the slow cooker.
Cover and cook on low for 8 hours, or until the brisket is fall apart tender.

Thicken the sauce

Remove the brisket and let it rest. Pour the sauce into a saucepan over medium heat. Stir in the cornflour slurry and simmer for 3-5 minutes until slightly thickened.

Serve

Slice or shred the brisket and spoon over the thickened sauce. Serve over steamed rice, garnished with peanuts, fried shallots, chilli slices, and fresh coriander. Add a squeeze of lime for extra freshness.

Nutrition