Two years ago some new things came into my life. A slow cooker , a pressure cooker and a baby. The first two have definitely made it easier coping with the latter.
A pressure cooker cooks things very fast when you have forgotten to do anything , the slow cooker does what it says on the box and cooks things very slow , so when you have a millisecond in the morning before running off to work you can throw ingredients into the slow cooker. I have learnt it’s best to keep ingredients large if you want to leave them all day, particularly with joints of meat cooked whole they are easier to use as leftovers in another dish.
This dish is sweet and rich but the shredded veg gives spikey crunch, it would work with pork shoulder or chicken joints.
Beef Brisket with Spicy Carrot and Peanut Sauce
750g roll of brisket
2 tbsp peanut butter
1 tsp of chilli paste
4 whole carrots
1 clove of garlic.
1 spring onion
- Place in the slow cooker on low for 8 hours
- Mash the carrots and onions to make a sauce
- Slice the brisket to serve.
- Pour over the sauce and sprinkle with chopped spring onion.
If you don’t have a slow cooler , chop the carrots and place everything in the oven at 180degC for 2 hours.
Serve with shredded cabbage , carrot and sliced cucumber dressed with rice wine vinegar and fish sauce.