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)
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.