Curry Beef Brisket Rice

Ingredients (serves 4):

• 10g BBQ tea seasoning (black tea base, adds subtle smokiness and enhances flavor)
• 800g beef brisket, cut into 2-inch chunks
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (optional)
• 1 can (400ml) coconut milk
• 2 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 bay leaves
• Salt and pepper to taste
• 3 cups cooked jasmine rice

Method:

1. Sear the beef: Heat oil in a heavy-bottomed pot over medium-high heat. Add beef brisket and sear until browned on all sides. Remove and set aside.
2. Sauté aromatics: In the same pot, add onion and cook until translucent. Add garlic and ginger, cook for 1 minute until fragrant.
3. Add spices: Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until spices are fragrant.
4. Braise the beef: Return beef to the pot. Add coconut milk, beef broth, soy sauce, brown sugar, bay leaves, and BBQ tea seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beef is tender.
5. Adjust seasoning: Remove bay leaves. Season with salt and pepper to taste. If sauce is too thick, add a little water or broth to adjust consistency.
6. Serve: Spoon curry beef brisket over steamed rice. Garnish with fresh cilantro if desired.

Chef's Notes:

• The BBQ tea seasoning adds depth and complexity to the curry flavor.
• For best results, cook the beef until it's fork-tender.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
• This dish pairs well with pickled vegetables or a simple cucumber salad to balance the richness.