SRI LANKAN BLACK CURRY BRISKET WITH SOUR CABBAGE AND COCONUT

Serves
6
Prep (Mins)
30
Cook (Mins)
270
Difficulty
Medium
Ingredients.
  • 2kg piece beef brisket (Point End)
  • 2 Tbsp coriander seeds
  • 2 Tbsp nigella seeds
  • 1½ Tbsp white peppercorns
  • 1 Tbsp fennel seeds
  • 1 Tbsp yellow mustard seeds
  • 12 cardamom pods
  • 12 cloves
  • 4 cinnamon sticks, crumbled
  • 2 Tbsp chilli powder
  • 1 Tbsp sweet paprika
  • 2 tsp ground nutmeg
  • Sea salt flakes and freshly-ground black pepper
  • 8 eschalots, finely sliced
  • 8cm piece ginger, cut into fine batons
  • 24 curry leaves
  • 12 cloves garlic, crushed
  • ½ cup tamarind concentrate
  • Finely-grated zest and juice of 6 limes
  • 2 x 400g coconut cream
  • Toasted coconut flakes, coriander, sour cabbage and chili sauce, to serve
Method.
  • Preheat oven to 170°C. Put the coriander, nigella, pepper, fennel, mustard, cardamom, cloves and cinnamon on a tray and bake for 15 minutes, until deep-brown. Cool, then grind into a powder and mix with the chilli, paprika and nutmeg.
  • Season the brisket with salt and pepper, then rub with half the olive oil. Cook on a hot grill until browned, then rub with the spice mixture. Place in a deep raising pan with the eschalots, ginger, curry leaves, garlic, tamarind, zest, juice, coconut and 1L water. Cover with foil, then bake for 4 hours, until tender, then serve with toasted coconut flakes, coriander, sour cabbage and chilli sauce.
Share:
Share on pinterest
Pinterest
Share on facebook
Facebook
Share on email
Email
Hungry for more?

Show us your Angus Reserve photos. We’d love to share them! Tag #angusreserve

Get social with us @angusreserve

“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)