Spiced Brisket with Chilli, Lime, Peanut and Coriander
A Slow‑Cooked Masterpiece for Beginner‑to‑Intermediate Cooks
Introduction
When it comes to creating a wow‑factor meal that doesn’t require a Michelin‑star kitchen, slow‑cooked brisket is a perennial favorite. The dish we’re about to explore—Spiced Brisket with Chilli, Lime, Peanut and Coriander—takes the humble beef cut and transforms it into a fragrant, melt‑in‑your‑mouth centerpiece that’s perfect for family dinners, potlucks, or a cozy weekend treat.
What makes this recipe stand out is its balance of bold Asian flavours—ginger, chilli, Chinese five‑spice, and a touch of honey—paired with the earthy depth of a slow roast. The result is a tender, caramelised brisket that pairs beautifully with simple sides like steamed jasmine rice or roast potatoes.
For those who are just stepping into the world of slow‑cooking or looking to elevate a classic dish, this recipe is a breeze. It’s tagged as Easy difficulty, serves 6‑8 people, and requires a hands‑on time of 30 minutes with an oven time of 5 hours 50 minutes. Even if you’re new to the technique, the step‑by‑step instructions will guide you through each stage, ensuring a successful and delicious outcome.
Meal Profile
What You’ll Be Making
- Title (Focus Keyword): Spiced Brisket with Chilli, Lime, Peanut and Coriander
- Difficulty: Easy
- Portion: Serves 6‑8
- Time:
- Hands‑on: 30 min
- Oven: 5 h 50 min
- Description: Try our slow‑cooked beef brisket recipe made with a fresh ginger, chilli, and Chinese five‑spice sauce. An impressive main served with roast potatoes or steamed rice and greens.
This dish is a wonderful example of how a single protein can become the star of a meal when seasoned, slow‑cooked, and finished with a flavorful sauce and crunchy toppings. The combination of heat from the chillies, citrus brightness from lime, nutty crunch from peanuts, and aromatic coriander creates a symphony of textures and tastes that will have everyone asking for seconds.
Ingredient Highlight
Below is a comprehensive list of everything you’ll need. Each ingredient plays a specific role—whether it’s building depth, adding heat, or providing texture.
| Ingredient | Role |
|---|---|
| 2 tbsp vegetable oil | Base for sautéing aromatics. |
| 400 g shallots, quartered | Adds sweetness and body to the sauce. |
| 5 garlic cloves, crushed | Classic aromatic foundation. |
| 500 ml good quality beef stock | Liquids that keep the brisket moist and enrich the sauce. |
| 200 ml clear honey | Natural sweetener that caramelises on the surface. |
| 2 kg British beef brisket | The star of the show—rich in connective tissue that melts during slow cooking. |
| Steamed jasmine rice to serve | Light, fragrant base that balances the robust flavours. |
| 250 ml shaoxing rice wine | Adds umami depth and a subtle sweetness. |
| 70 ml light soy sauce | Saltiness and colour. |
| 70 ml dark soy sauce | Colour and deeper umami. |
| 100 g fresh ginger, finely chopped | Warmth, brightness, and a subtle peppery note. |
| 1 tbsp Chinese five‑spice powder | Earthy, sweet, and aromatic spice blend. |
| 2 large red chillies, halved | Heat and visual appeal. |
| Vegetable oil for frying | For the final sauce reduction and peanut toasting. |
| 150 g unsalted peanuts | Crunch, nutty flavour, and protein boost. |
| 2 red chillies, sliced | Extra heat for the topping. |
| Large handful fresh coriander, roughly chopped | Freshness, brightness, and a pop of colour. |
| 3 limes, cut into wedges | Acidic brightness that cuts through richness. |
Tip: If you can’t find shaoxing rice wine, a dry sherry or a splash of Chinese rice wine will work as a substitute, though the flavour profile will shift slightly.
Step‑by‑Step Instructions
Follow this numbered list to bring the Spiced Brisket with Chilli, Lime, Peanut and Coriander to life. Each step is designed to build layers of flavour while ensuring the brisket stays tender and juicy.
- Pre‑heat the oven to 140 °C (fan‑forced 120 °C, gas 1). In a large, deep frying pan, heat 2 tbsp vegetable oil over medium heat. Add the quartered shallots and fry for 5 minutes until they begin to colour. Stir in the crushed garlic and cook for an additional minute. Pour in 500 ml beef stock and spoon in 100 ml of the honey. Bring to a gentle simmer for 1 minute to blend the aromatics.
- Prepare the sauce and the brisket. In a jug, mix together the shaoxing rice wine, light soy sauce, dark soy sauce, finely chopped ginger, Chinese five‑spice powder, and the remaining 100 ml of honey. Untie the 2 kg brisket and place it in a deep roasting tin. Pour the sauce mixture over the meat, ensuring the brisket is well‑coated. Cover the meat with a layer of baking paper, then seal the tin with two layers of foil, folding the edges securely. Place the tin on the oven’s middle shelf.
- Slow‑cook for 2½ hours. After 2½ hours, lift the foil and paper, turn the brisket over, and baste it with the juices that have accumulated. Return the tin to the oven, reseal it inside the paper and foil, and cook for another 2½ hours. The low, steady heat will break down collagen, turning the brisket into a melt‑in‑your‑mouth texture.
- Reduce the sauce. Once the brisket has finished its slow‑cooking cycle and is tender, remove it from the oven. Increase the oven temperature to 220 °C (fan‑forced 200 °C, gas 7). Carefully pour all the juices from the roasting tin into a deep frying pan. Place the pan over high heat and let the liquid bubble for 20 minutes, or until it has reduced to a rich, glossy sauce. Taste and season with salt and pepper to your liking.
- Finish the brisket. Spoon 2 ladlefuls of the reduced sauce over the brisket, then drizzle the remaining honey evenly across the surface. Return the brisket to the oven for 15 minutes, or until the exterior caramelises and turns crisp. This final step adds a delightful contrast of textures—soft interior, caramelised crust.
- Prepare the topping. While the brisket finishes, heat a small amount of vegetable oil in a large frying pan. Add the unsalted peanuts and lightly toast them until golden and fragrant. Remove from heat, let cool slightly, then roughly chop. Mix the chopped peanuts with the sliced red chillies and roughly chopped coriander.
- Serve. Slice the brisket against the grain and arrange it on a serving platter. Drizzle any remaining reduced sauce over the slices. Sprinkle the peanut‑chilli‑coriander mixture generously over the top. Squeeze fresh lime wedges across the meat for a bright, citrusy finish. Pair with steamed jasmine rice (or roast potatoes if you prefer a heartier side) and a simple green salad or steamed greens to round out the meal.
Pro Tip: If the brisket isn’t as tender as you’d like after the 5 h 50 min cooking time, cover it again and continue cooking for an additional 30–60 minutes. The connective tissue will continue to break down, giving you that coveted “fall‑apart” texture.
Serving Suggestions & Variations
Classic Pairings
- Steamed Jasmine Rice: The subtle fragrance of jasmine rice complements the robust flavours of the brisket without overpowering them.
- Roast Potatoes: For a comforting, home‑style side, serve the brisket with golden, herb‑infused roast potatoes.
- Steamed Greens: A simple side of steamed broccoli, bok choy, or green beans adds colour, crunch, and a fresh contrast to the dish.
Variation Ideas
-
Swap the Red Chillies for Green Chilies
For a slightly milder heat with a bright green hue, replace the red chillies with green ones. The flavour profile will shift subtly, giving the dish a fresher, less smoky warmth. -
Add a Sweet Component
Stir in a tablespoon of hoisin sauce or a splash of maple syrup during the sauce reduction stage to introduce a sweeter undertone that balances the savoury and spicy elements. -
Make It a One‑Pan Meal
After the brisket finishes, transfer the sliced meat back into the same pan used for the sauce reduction. Toss the slices in the pan for a minute to coat them with the sauce, then serve directly. This eliminates the need for a separate platter and keeps the kitchen tidy. -
Use a Different Protein
The same sauce and technique work beautifully with pork shoulder, lamb shank, or even a hearty cut of pork belly. Adjust the cooking time accordingly—pork shoulder will need a similar slow‑cooking duration, while lamb shank may take slightly longer. -
Add a Smoky Element
Finish the sauce reduction with a splash of smoked paprika or a few drops of liquid smoke to give the brisket a subtle smoky undertone that pairs well with the honey caramelisation.
Presentation Tips
- Arrange the sliced brisket in a fan‑shape to showcase the caramelised crust.
- Sprinkle fresh coriander leaves over the top for a pop of green.
- Serve lime wedges on a small dish so diners can squeeze fresh juice onto their plates.
- A drizzle of the reduced sauce across the platter adds visual appeal and ensures every bite is flavorful.
Conclusion
Spiced Brisket with Chilli, Lime, Peanut and Coriander is a testament to how simple ingredients, when combined thoughtfully, can produce a dish that feels both comforting and sophisticated. The slow‑cooking process breaks down the brisket’s connective tissue, yielding a tender, juicy centre, while the sauce reduction locks in a glossy, caramelised glaze that coats each slice. The crunchy peanut‑chilli‑coriander topping adds texture and a burst of fresh flavour, and the lime wedges finish the plate with a bright, acidic counterpoint.
Whether you’re entertaining a crowd or treating yourself to a weekend feast, this recipe’s Easy rating and generous portion size make it accessible for cooks of all skill levels. By following the step‑by‑step instructions and experimenting with the suggested variations, you’ll be able to tailor the dish to your taste while keeping the core essence intact.
So pre‑heat that oven, gather your ingredients, and let the aromatic journey begin. Your guests will be raving about this Spiced Brisket with Chilli, Lime, Peanut and Coriander long after the last bite. Enjoy!
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