VALERIE ZWEIG

Coconut Ginger Braised Brisket with Mashed Sweet Potatoes

This recipe is a mash up of Beef Rendang, the classic Southeast Asian dry curry/coconut milk braise with a Rosh Hashannah standard: Brisket!  The tougher cut of meat braises in the aromatic coconut broth and the result is beyond delicious.  Serve with a tzimmes- inspired side: Mashed Sweet potatoes jazzed up with scallions and ginger.

Difficulty

Time

4 hrs

Servings

6

Coconut Ginger Braised Brisket with Mashed Sweet Potatoes
Coconut Ginger Braised Brisket with Mashed Sweet Potatoes
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Ingredients

1 (4–5 lb) brisket, trimmed
1 tablespoon olive oil
2 large onions, cut into wedges
2-3 carrots, peeled and roughly chopped
6–8 cloves garlic, whole
1 knob (~2 inches) fresh ginger, cut into large chunks, plus extra for garnish
Chili flakes
2 tbsp red curry paste
2 teaspoons maple syrup
1 Coconut Ginger Cookstix, dissolved into 3 cups hot water
1 can full-fat coconut milk

2 scallions + ⅓ bunch cilantro tied together into a bouquet garni
⅓ bunch cilantro
Salt and freshly ground black pepper
To Garnish: Cilantro, Scallions, Lime

Preparation

  1. Sear the brisket: Preheat your oven to 325°F. Pat the brisket dry and season with salt and pepper.  In a dutch oven, heat oil over medium-high until shimmering. Carefully place the brisket in the pot and sear until golden brown, 5-7 minutes. Flip and sear on the other side.  Remove and reserve.
  2. Saute the Veg + Aromatics:  Add the onions and carrots to the pot and saute about 5 minutes. Add garlic cloves, ginger, and a pinch of chili flakes and cook 2-3 minutes more.  Add the curry paste and cook 1 minute, then add in the hydrated Cookstix, maple syrup and coconut milk. Stir, scraping any fond from the bottom of the pot.  
  3. Finish the Brisket: Carefully place the browned brisket (and any juices) into the pot, ensuring the meat is mostly submerged.  Add in the scallion-cilantro bouquet garni. Bring to a simmer.  Cover tightly with a lid and place into the preheated oven and let braise 3-4 hours or until the brisket is tender.
  4. Cool and slice: Once brisket is cooked through, remove from oven and let cool overnight.  The next day, remove most of the fat that has solidified on the top. Discard the scallion-cilantro bouquet garni. Remove 4 cups of liquid and reserve. Slice the brisket against the grain and place the brisket into the braising liquid.  
  5. Heat the Meat + Make the Sauce:  Gently warm in a 300 degree oven until warmed through.  While the meat is warming, simmer down the reserved liquid until it reduces by half to make a sauce. Season to taste with salt and a squeeze of lime as needed.
  6. Serve: To serve, arrange the warmed meat on a platter and top with the onions, carrots and garlic cloves.  Garnish with a generous amount of chopped cilantro and scallions and serve with lime wedges and the gingered mashed sweet potatoes

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