المكونات
- Beef brisket 1kg
- Peanut oil 4 tbsp
- SpinneysFOOD Fine Sea Salt 2 tsp
- Garlic cloves 4
- Brown onion 1
- Ginger 5cm piece
- SpinneysFOOD Coriander Seeds 1 tbsp
- SpinneysFOOD Cumin Seeds 1 tbsp
- SpinneysFOOD Crushed Chilli ½ tbsp
- Tamarind pulp 125ml
- Ripe tomatoes 2
- Palm sugar 50g
- SpinneysFOOD Bottled Drinking Water 2L
- Aubergines 4
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Flaky Sea Salt 1 tsp
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- سعرات حرارية 881
- دهون 37.6g
- المشبعة 9.3g
- بروتين 82.2g
- الكربوهيدرات 56.6g
- السكريات 37.9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Tamarind and chilli braised beef brisket with aubergine
Asian 30 Mins Prep · 240 Mins Cook
- Prepare a gas or charcoal barbecue to a medium heat.
- Coat the brisket with the peanut oil, then sear on all sides over the hot coals.
- Place the brisket in a roasting tray. Add the garlic, onion, ginger, coriander and cumin seeds, chilli flakes, tamarind pulp, tomatoes, sugar and water to the tray. Cover the tray loosely with foil. Cook for 3-4 hours or until tender and falling apart.
- Remove the brisket and bring the remaining sauce to the boil. Reduce the sauce until it thickens. Return the brisket to the tray and coat with the sauce.
- Quarter the aubergines, then drizzle with the oil and season with the salt.
- Chargrill them over the coals until blackened and soft. Roughly chop the coriander.
- Scatter the coriander over the brisket.
- Serve the brisket along with the grilled aubergines and sauce.