Curried brisket ramen
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
- Serves: 6 persons
- 800g brisket joint
- 3tbsp flavourless cooking oil
- 1large shallot, finely sliced
- 40g ginger, peeled and minced
- 4garlic cloves, finely grated
- 2star anise
- 1cinnamon stick
- 2tbsp medium curry powder
- 1tsp ground turmeric
- 1tsp Kashmiri chilli powder
- 1heaped tbsp golden caster sugar
- 400g can coconut milk (with more than 50% coconut solids), chilled
- 2-3 medium tomatoes (around 150g), halved
- 2tbsp light soy sauce
- 2spring onions, white and green parts separated, white parts finely chopped, green parts sliced on an angle
- handful of quick-to-cook greens per person (we used pak choi)
- 170-200g frozen or fresh ramen noodles per person
- 20g sweetcorn per person
- ½boiled egg per person
- toasted sesame seeds (optional)
- 1-2 nori sheets per person
Step 1Cut 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.
Step 2Return 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.
Step 3Remove 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.
Step 4Add 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.
Step 5Cook 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.