Brisket with sweet chilli, soy and ginger
This is a good dish to make a day or two in advance. Let it cool in the fridge after cooking - the fat will set and can then be easily removed with a large spoon, and then the dish can be gently reheated.
|1 Tbsp||Peanut oil|
|1||Onion, finely diced|
|5 cm||Ginger, peeled and grated|
|3 cloves||Garlic, sliced|
|2 Tbsp||Soy sauce|
|2 Tbsp||Sweet chilli sauce|
|1||Lemon, zest and juice|
|2||Oranges, zest and juice|
|1 tsp||Palm sugar, grated|
|1 to taste||Salt|
|1 small handful||Fresh coriander|
|1 bowl||Steamed rice, or noodles|
- Turn the slow cooker on to low. Add the peanut oil.
- Add the diced onion, ginger and garlic. Stir for a few minutes then slice the brisket, removing any excess fat from the meat.
- Add the brisket to the slowcooker with the soy, chilli, lemon and orange, sugar and olives.
- Add the salt. Cook for at least 6 hours then check seasoning. Add more salt and lemon if necessary and serve with coriander and noodles or rice.