Spiced Beef Brisket – Slow Cooker

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Madhur Jaffrey’s Curry Made easy contains a recipe for a Sri Lankan Beef Smore , a spiced brasied beef dish,  she suggests using a beef shoulder meat tied, chuck or brisket.

I am always looking for new recipes for brisket definitely one of my favourite cuts of beef.  Curried brisket sounded to great to pass up, as usual I messed with the recipe, the original spices were coriander cumin, fennel , fenugreek and cinamon)
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This is not a hot curry , mildly spiced tender meat, with just enough slightly chewy crusty bits.  Since I first made it , I have probably cooked it three or four times.

Spiced Braised Beef Brisket

1kg of rolled beef brisket
2 tbsp of garam masala (mine is a mixture of black peppercorns, fennel seeds, cinamon, cloves green cardamon )
2 tbsp of coconut milk powder if using slow cooker, if not 250ml of coconut milk + 200ml of chicken stock)
1 tsp of freshly ground black pepper
1 thumb of ginger finely grated
1 stick of cinammon
1 tsp of tumeric
1 tsp of black mustard seeds
2 cloves of garlic
2 medium onions rouhgly chopped
1 tsp of sunflower oil

In a frying pan, toast the spices in the sunflower oil
Roll the brisket in the hot pan with the spices to sear. Do not worry about browning too much
Place everything except the coconut powder into the slow cooker
Cook on low for 6 hours or high for 1 hour then low for 3 hours.
Add the coconut powder at the end .

Without a slow cooker , after searing the meat put everything in a lidded cassrole dish and place in a medium over 160deg for 2hrs, basting turning halfway through.

To serve slice the brisket and serve on top of steamed white rice, with a little of the sauce poured over.

Beef Brisket with vegetables

 

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9 Responses to Spiced Beef Brisket – Slow Cooker

  1. Its Bloomin ‘tatas, even here in the South. It is probably even colder up North. This sounds like a Winter warmer, for sure. Madhur knows her stuff. I was introduced to her cooking by my mother about 25 years ago. I have been Experimenting using beef ribs in similar ways, good value cuts. Gordon Ramsays South East Asia Great Escape has provided a couple of good ideas.

  2. Brisket is a generally overlooked and underrated cut, isn’t it? But you can do amazing things with it, Great pictures.

  3. That looks so good. The chewy crusty bits are the best!

  4. Those pictures are making my mouth water :) I agree, the crackling is the best. Very nice, thanks for sharing.

  5. Emma T. says:

    ”Freshly ground black pepper”’, I agree use fresh pepper is very important because ground pepper can be keep only 3 month without lose its flavors properties. Peppercorn can keep 3 years without lose flavors. That’s I also use only fresh black pepper specially Kampot pepper.

    http://kampot-pepper.us/black

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