Bunny Chow with Brisket

Charmaine Lu -
  • 1 tbsp oil
  • 2.5cm piece of ginger, chopped
  • 2 tsp turmeric
  • 1 cinnamon stick
  • 5 bashed cardamom pods
  • 3 garlic cloves
  • 1 tbsp each garam masala, curry powder and chilli powder
  • 1kg diced brisket
  • 1 diced onion
  • 1 chopped carrot
  • 1 tbsp tomato puree
  • 400g tin of chopped tomatoes
  • 350ml veg stock
  • 4 large potatoes, peeled and cut into big chunks
  • 3 small loaves of bread, halved and hollowed
  • Heat the oil in a large saucepan, and gently fry the spices for 3 mins. Add the brisket and onion, stir in the chopped tomatoes, tomato puree, carrot and stock, then cover and cook on low for 2 hours, or until the beef is very tender. Add the potatoes for the final 30 mins of the cooking time, then serve hot in the hollowed-out loaves, garnished with some fresh herbs.
130 mins
6 serving