Beef Brisket Panang S Recipe
Slow-simmered in rich panang coconut broth with Makrut leaf. Served with jasmine rice.
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Ingredients
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Beef Brisket
Panang Coconut Broth
Jasmine Rice
Method
Preparing the Beef Brisket
- 1
Season the Brisket
Rub the beef brisket with salt and black pepper. Ensure it is evenly coated on all sides.
- 2
Brown the Brisket
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the seasoned brisket and brown on all sides, about 4-5 minutes per side.
Making the Panang Coconut Broth
- 3
Combine Ingredients
In the same pot, add the coconut milk, Panang curry paste, fish sauce, brown sugar, and vegetable broth. Stir well to combine.
- 4
Add Makrut Lime Leaves
Tear the Makrut lime leaves in half and add them to the pot. This will enhance the flavor of the broth.
- 5
Cooking the Jasmine Rice
- 6
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a separate saucepan, bring 3 cups of water to a boil. Add the rinsed jasmine rice, cover, and reduce heat to low. Cook for 15 minutes, or until rice is tender and water is absorbed.
Serving
- 8
Plate the Dish
Once the brisket is tender, remove it from the pot and let it rest for a few minutes. Slice the brisket against the grain and serve it over a bed of jasmine rice, ladled with the Panang coconut broth.
- 9
Garnish (Optional)
Garnish with additional Makrut lime leaves or fresh cilantro if desired.