Beef Brisket Hawker Roll

Method

• 1)

  Whack a pan on the stove, add some oil and brown off your beef brisket on both sides. 

• 2)

  Whack your oven on 140C and let it come up to temp. Pop the browned beef brisket into the casserole dish, add in 500ml chicken stock, one tin of coconut cream and two tablespoons of red curry paste over the meat. Pop on the lid and bung in the oven for 6 hours to let it do its thing.

• 3)

  After 6 hours remove from the oven and using two forks gently pull your brisket apart and stir through the cooking juices.

• 4)

  While the meat is cooling, make the salad by finely slicing the four spring onions, coriander, mint and add to a bowl with a handful of bean sprouts, one finely sliced de seeded cucumber. 

• 5)

  Add the zest and juice of one lime, one tablespoon of fish sauce and two tablespoons of chilli oil. Give it all a good toss.

• 6)

  Cook your roti bread as per packet instructions or make your own. 

• 7)

  To plate up, grab your roti bread and spread out some chilli mayo, add your beef brisket, and salad mixture. Wrap your roti and pair with a tasty glass of Molly Dooker Blue Eyed Boy Shiraz.