BRISKET CURRY BY TOM WALTON
With passion for health, fitness, lifestyle and wellbeing, Tom’s style of cooking goes beyond healthy eating, but also the way we eat and buy produce, by supporting and celebrating local growers, food producers and farmers.
Tom began his career in the kitchen at then 2 hatted regional restaurant Darley’s in the NSW Blue Mountains, before joining the team at 2 hatted restaurant Bistro Moncur in Sydney’s Eastern Suburbs, where he honed his French technique, leading the kitchen as head chef. In 2011 he opened The Bucket List in Bondi with his business partners and after 8 successful years he has since branched out with Deus Camperdown and most recently Nudefish Poke takeaway eateries, as well as starting his own snack brand Dux Nutts.
Follow Chef Tom Walton on Instagram or Facebook @cheftomwalton
Shake off the winter chills with a big pot of my brisket curry on the stove. Nothing says minimum fuss, maximum flavour nourishment more than slow cooking. You’re left with meltingly tender beef, a rich thick fragrant sauce and all I do is add some extra goodness from sprouted legumes, spinach and serve with your preferred rice if you like. Also very leftover approved, so make extra for the week ahead.
Ingredients
2kg beef Brisket, cut into large pieces, approx. 10cm
Salt, fresh ground black pepper
4 tbsp coconut oil, melted
1 brown onion, finely chopped
2 clove garlic, crushed
2 tbsp Korma curry powder
2 tbsp tomato paste
500ml Beef Bone Broth
1 x packet (300g) sprouted legumes
1 x 400ml tin coconut milk
15 fresh curry leaves
1 bunch English spinach, picked
1 cup picked coriander
Steamed basmati or red rice, to serve
Method
Season the beef with salt and pepper.
Heat a large, deep frying-pan over a medium heat and add the remaining 2 tbsp of coconut oil and add the beef in batches, browning off on all sides then transfer to a plate.
Preheat an oven to 150C.
Add the remaining coconut oil to the pan, the onion and a pinch of salt. Cook for 2 minutes stirring then add the tomato paste, curry powder and cook for further 2 minutes before adding the stock and beef back to the pan.
Cover with baking paper, a lid and transfer to the oven for 2 ½ hours.
Remove from the oven stir through the sprouted legumes, curry leaves and coconut milk then return to the oven without the lid, for another 30-45 minutes, until the beef is soft and almost falling apart
Adjust the seasoning, stir through the spinach to wilt and serve scattered with the coriander leaves and serve with rice.
Serves 4 with rice & naan if desired.
