Spiced Brisket with Chilli, Lime, Peanut and Coriander

deliciousmagazine.co.uk

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

2 tbsp vegetable oil

400g shallots, quartered

5 garlic cloves, crushed

500ml good quality beef stock

200ml clear honey

2kg British beef brisket

Steamed jasmine rice to serve

subheading: For the sauce:

250ml shaoxing rice wine (from the world food section of large supermarkets)

70ml light soy sauce

70ml dark soy sauce

100g fresh ginger, finely chopped

1 tbsp chinese five-spice powder

2 large red chillies, halved

subheading: For the topping:

Vegetable oil for frying

150g unsalted peanuts

2 red chillies, sliced

Large handful fresh coriander, roughly chopped

3 limes, cut into wedges

Directions at deliciousmagazine.co.uk

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