Curried brisket ramen
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Serves 6
Easy
Prep: 35 mins
Cook: 2 hrs and 30 mins
A star rating of 5 out of 5.4 ratingsRate
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Make a batch of curried brisket and freeze portions for another day, to use with noodles for a wonderful homemade ramen. Once defrosted, reheating is quick
Freezable
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Ramen noodle salad
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Ingredients
Nutrition
Units:
MetricUS
-
800g brisket joint
-
3tbsp flavourless cooking oil
-
1 large shallot
finely sliced
-
40g ginger
peeled and minced
-
4 garlic cloves
finely grated
-
2 star anise
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1 cinnamon stick
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2 tbsp medium curry powder
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1 tsp ground turmeric
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1 tsp Kashmiri chilli powder
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1 heaped tbsp golden caster sugar
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400g can coconut milk
(with more than 50% coconut solids), chilled
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2-3 medium tomatoes
(around 150g), halved
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2 tbsp light soy sauce
To serve
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2 spring onions
white and green parts separated, white parts finely chopped, green parts sliced on an angle
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handful of quick-to-cook greens
per person (we used pak choi)
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170-200g frozen or fresh ramen noodles
per person
-
20g sweetcorn
per person
-
½ boiled egg
per person
-
toasted sesame seeds
(optional)
-
1-2 nori sheets
per person
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Nutrition: Per serving
-
kcal741
-
fat35g
-
saturates17g
-
carbs60g
-
sugars12g
-
fibre10g
high
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protein41g
-
salt1.6g
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Method
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step 1
Cut the brisket into approximately 3cm chunks (don’t discard any fatty bits). Transfer to a saucepan, cover with cold water and bring to the boil for 2 mins. Skim off any impurities. Drain and set the meat to one side.
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step 2
Return the saucepan to the hob over a medium heat. Add the oil, shallot and ginger, plus a pinch of salt, and cook for 3 mins. Add the garlic and cook for 1 min, then add the spices and stir. Cook for 2 mins, adding a splash of water if the spices are catching. Add the sugar and solids from the can of coconut milk. Fry for 2 mins, stirring continuously, then add the beef, tomatoes, the liquid coconut milk, 1 litre cold water, the soy sauce and 1 tsp sea salt flakes. Bring to the boil, reduce the heat and simmer gently for 2 hrs-2 hrs 30 mins, with the lid ajar, until the brisket is succulent.
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step 3
Remove the brisket, cinnamon and star anise from the saucepan using a slotted spoon. Use a hand blender to blitz the sauce – it should become velvety and glossy. At this stage, you can freeze all or some of the beef and curry soup, dividing the beef into portions, then pouring the curry soup over the top. Will keep frozen for up to three months. Defrost thoroughly and reheat in a saucepan over a low-medium heat until piping hot.
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step 4
Add the white parts of the spring onions and the greens to the stock to warm through for 5 mins. There should be two to three ladles of soup per portion – add a little water if necessary. Taste and add a touch more soy, salt or curry powder, if you like.
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step 5
Cook the noodles following pack instructions. Divide between bowls, then ladle beef, greens and soup over the top of each. Scatter over the sweetcorn, spring onion greens, half an egg and sesame seeds, with nori sheets on the side for crushing up and sprinkling over.
Recipe from Good Food magazine, November 2022
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A star rating of 5 out of 5.4 ratings
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