Caramelised Beef Brisket
This super quick and easy recipe is traditionally cooked to use-up leftover cooked brisket used to make the broth for Pho soup. It’s so savoury and fragrant, nobody would ever guess it’s made using leftovers!
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp brown sugar
2 tbsp lemongrass, paste or minced
1 tbsp sesame or peanut oil
Rice or noodles
700-800g leftovercooked brisket, shredded
2 tbsp garlic, crushed
2 tbsp shallots, chopped
2 tbsp coriander, chopped
Over high heat, brown cooked beef brisket a splash of oil. Add garlic and shallots. Cook for 1 min or until fragrant.
In the meantime, mix in a bowl the brown sugar, fish sauce, lime juice, soy sauce and lemongrass and sesame or peanut oil.
Once the beef is browned all over, add the sauce mixture to the pan and cook for 2 mins or until heated through and fully soaked in. Sprinkle with extra shallots and coriander.
Serve with rice or vermicelli rice noddle and pickled cucumber for a bit of crunch! To pickle cucumber, simply toss in 1/4 cup rice wine vinegar with 1 tbsp sugar and 1 tbsp salt.
Calories 480, Fat 21.2 grams, Cholesterol 88 milligrams, Sodium 2163 milligrams, Carbs 47.2 grams, Protein 23.5 grams