I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday 13 June 2016

Beef Brisket Subs.



Beef Brisket Subs.

The girls love homemade bread and will eat it plain or with golden syrup. The adults are a bit more adventurous and we are having these delicious soft rolls with barbecue beef brisket. Brisket is a delicious cut of meat, it has so much flavour and is perfect for long slow cooking. On a wet day like today, when you won't be able to finish the beef on the barbecue, turn the heat up high to emulate outdoor cooking, 200c fan forced for around 20-25 minutes.

In a large deep oven tray, put in
-2kg joint of brisket, season with
-salt/pepper,
-1tbsp dry oregano,
-1tbsp paprika.
Leave aside.

Oven 150c fan forced.

In a large wok, with a tablespoon of vegetable oil, fry
-2 sliced onions,
-5-6 cloves of garlic,
-4-5 bay leaves.
Cook, stirring occasionally, until the vegetables have softened, add
-300g tomato sauce,
-100g malt vinegar,
-100g brown sugar,
-salt and pepper,
-50ml water.
(Add chillies if you want heat)
Cook, stirring occasionally, for 5 minutes.

Pour the sauce over the meat.
Cover with foil.
Cook in the oven for 3 hours or until just tender 
(Turn the brisket every 45 minutes or so)
Leave to cool completely in the oven.
This can certainly be done the night before.

Finish the brisket on the barbecue. 
Basting with the cooking sauce.
Leave to rest and carve into large slices.
Serve with any remaining cooking juices.

   Subs.

Makes. 8

Preparation.
-250ml lukewarm water.
-1tbsp caster sugar.
-3tbsp milk.
-2tsp dried yeast.
Stir all the ingredients together and leave aside for 10 minutes.

-100g butter, melted, leave aside.
-1 egg, whisked, leave aside.

In a large bowl, put in
-620g Strong white flour,
-1tsp of salt, mix well.
Make a well in the centre. 
Add
-yeast mixture,
-melted butter,
-whisked egg.
Bring the mixture together with your hand to form a rough dough, it will be quite sticky.
On a floured surface knead the dough for around 5 minutes until it's elastic and smooth. Press your thumb on the dough and if it's ready it'll spring back.

Put in a greased bowl, cover and leave it somewhere warm for 2 hrs.

When ready gently knock back the dough and divide into 8 equal portions.
Shape each dough into a long sausage by rolling them out into
-12x7cm rectangle.
Fold the dough in thirds, lengthways, tuck the seams underneath so you end up with a smooth top.
Place the dough on an oven tray lined with baking paper, leave a 2cm gap between each dough. Cover with greased cling film and leave to prove for around 1 hr.

Preheat oven to 180c fan forced for 10 minutes.

When ready, brush the buns with milk.
Bake 15-20 minutes.
Cool on rack.

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