How to Make Indian Beef Brisket Kerala Style Asian Cooking Recipe Cuisine

India Beef Brisket Kerala Style

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

3 lbs beef brisket

salt to season

SPICE RUB:

2 tsp coriander seeds, toasted

2 tsp cumin seeds, toasted

10 fenugreek seeds, toasted

6 cloves, toasted

1 tsp black peppercorns, toasted

1-inch piece cinnamon, toasted

8 pods green cardamom, toasted

2 tsp turmeric powder

1 1/2 tsp chili flakes

BASTING SAUCE:

1 tbsp oil

2 tsp black mustard seeds

1 large onion, finely chopped

2 tbsp finely chopped garlic

1 tbsp peeled and finely chopped fresh ginger

six fresh or dried curry leaves

1/2 position of the spice rub

1 cup water

6 tbsp coconut milk

salt to taste


Directions:

To make the rub, place the toasted spices in a food processor or mortar and grind to a powder. Remove any remaining unground pieces, mix turmeric and chili flakes. Divide into two equal portions.

Remove excess fat from the brisket and rub with some salt and half the spice rub. Set aside for 30 minutes.

To make the basting sauce, place the oil and mustard seeds in a small saucepan and place over medium-low heat. Fry the seeds until they crackle. Add the onion, garlic, ginger, curry leaves and sauté. Add the remaining half of the rub and fry for a few minutes. Add up to 1 cup of water little by little to prevent spices from burning.

Add the coconut milk and cook for about 5 minutes. Set aside to cool. 

Prepare the grill with a low temperature and for indirect grilling with a drip pan in the middle. Just before grilling, oil the hot grate.

Place the meat above the dryp pan and grill for about 50-75 minutes while turning over once in a while and regularly basting.


Serve hot but make sure to let it rest first before slicing.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!