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Monday, January 28, 2008

Tamarind and Orange Beef Brisket

I love Tamarind. I use to sit up in the trees when I was younger for hours, eating. Of course I payed for it on the other end. (no pun intended). I don't know if many people know that Tamarind is the primary ingriedient in Worcestshire sauce.

Here is a simple but delicious recipe, especially if you like beef brisket

2-3 cloves of garlic (minced or crushed)
1/2 teaspoon of cumin
1/2 teaspoon of ground cloves
1/2 teaspoon chopped Scotch Bonnet (if you can't find Scotch use Habanero)
1 tablespoon fresh, tamarind pulp
(you can use the packaged paste)
Salt and pepper (dash)
3lbs Bee Brisket
2 tablespoon olive oil
2 cups beef stock
1 cup orange juice
1 onion sliced
1-2 bay leaf
1 scallion (chopped)


Mix garlic, cumin,cloves, hot pepper, chopped scallion,and tamarind together. Mix into a paste. Cut slits in the brisket and stuff paste in the slits. Heat the olive oil in a heavy Dutch oven pot. Sprinkle the salt and pepper over the meat. Drain the oil and add beef stock, orange juice, onion and the bay leaf. Cover the pan, and cook for about 3 hours (until tender). Skim off the fat. Slice the meat and garnish with orange slices.

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