Rogan Josh Beef Brisket
- 2kg flat cut beef brisket (most of fat trimmed)
- 15g flour
- Salt and pepper
- 50ml vegetable oil
- 8 onions (sliced)
- 50g Rogan josh paste
- 4 cloves of garlic
- 1 carrot – chopped
- 150ml beef stock
- 1 onion (finely chopped)
- 2 cloves garlic (sliced)
- 1 birds eye chilli (chopped)
- 800g potatoes (cubed)
- 400g tinned chopped tomatoes
- 1 tbsp. each of ground cumin, ground coriander and garam masala
- 100ml vegetable oil
- Handful of baby spinach
- 2 tbsp. chopped coriander
- 400g tenderstem broccoli (blanched)
- 25mm piece of ginger (cut into matchsticks)
- 1 tsp chilli flakes
- 1 lime (zest and juice)
Season the meat, dust with flour and seal in a hot pan with oil for 6 minutes each side (until nice and caramelised).
Remove the meat, then cook the onions for 15 minutes until softened and about to caramelise.
Place the onions in a roasting tin and sit the beef on top of the onions. Spread the Rogan josh paste onto the meat. Place the garlic and carrots to the pot and pour the stock over the vegetables, not the meat. Cover with foil and roast at 160C for 4 hours, checking if it needs more stock if it dries out. (Remove foil after 3 hours in).
Transfer to a chopping board, slice across the grain about 30mm thick.
Potatoes – fry the onion, garlic and chilli in a roasting dish for 5 minutes.
Add the potatoes and cook for 5 minutes.
Add the rest of the ingredients, toss well and roast for 40 minutes in the same oven. Once cooked, fold in the spinach and coriander.
Tenderstem broccoli – heat a pan until smoking, then add the tenderstem and let it char for 3 minutes and add the oil.
Quickly stir fry everything else and serve with thick slices of beef and potatoes.