O Tama Carey's Black Braised Brisket

gourmettraveller.com.au

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1.8 kg piece of brisket, removed from the fridge at least 20 minutes before cooking

50 ml grapeseed or vegetable oil

4 golden shallots, thinly sliced

3 large garlic cloves, coarsely chopped

10 gm ginger, finely chopped

1 cup fresh curry leaves (loosely packed)

2 long red chillies, thinly sliced

1 large lemongrass stalk (white part only), coarsely chopped

120 gm tamarind concentrate (⅓ cup)

subheading: Black curry spice blend:

2 tbsp coriander seeds

1½ tbsp nigella seeds

1 tbsp black peppercorns

1 tbsp brown mustard seeds

2 tsp fennel seeds

2 tsp cardamom seeds

½ tsp cloves

2 cinnamon quills, coarsely broken (5cm each)

2½ tbsp hot chilli powder

1 nutmeg, finely grated

2 pinches of saffron threads

Directions at gourmettraveller.com.au

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