Ingredients
- 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)
- Calories 881
- Fat 37.6g
- Saturates 9.3g
- Protein 82.2g
- Carbs 56.6g
- Sugars 37.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.