Leftover Brisket Curry

“Leftovers” are key to the way I plan our family meals and reduce labour and waste.  I’ve always felt a little more at liberty to experiment with leftovers as they are an “added bonus” – it doesn’t feel like such a disaster if things don’t turn out perfectly.  Also it’s much easier to “stretch” leftovers with other ingredients so it can be a really cost effective way to cook.

It’s one of the main tenets of Jamie Oliver’s “Save with Jamie” – a really useful recipe book if you’re cooking for a family.  (I will write a proper review at some point.)

As we had a decent amount of brisket left over I had a look through his Beef chapter and realised the Beef Rendang recipe was virtually AIP friendly already so I gave it a whirl!  (Especially now my hubby has managed to reintroduce rice into his diet, he is delighted to try new curry recipes whenever the opportunity arises.)  It was so good there was only one portion left (which I have my eye on in the freezer next time I am home alone in the evening).

I’ve amped up the AIP-friendly spices, added some wasabi and left out the 1-2 fresh red chillies.  I also added some inauthentic butternut and spinach from the freezer, because “stealth veg”!

Jamie suggests this should serve 6 – I think that’s perhaps a little optimistic especially if any of you are training regularly as my hubby does – probably more like 4-5 portions which tallies with my “rule of thumb’ of 100g leftover beef per portion.

• 2 red onions (for the quercetin)
• 3 large thumb-sized pieces of ginger
• 6 cloves garlic
• 1 large bunch of coriander
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon wasabi powder
• 2-3 tablespoons water
• 1 tbsp coconut or olive oil
• 450g leftover brisket
• 1 tin coconut milk (stabiliser free for AIP – I use Biona Organic Coconut Milk)
• 500g frozen butternut (cubed)
• 5 cubes frozen spinach
• 1 lime

1. Peel and roughly chop the onions, ginger, garlic and the stalks and roots of coriander (reserve the leaves for later – my coriander was all mixed up so I just bunged half in at this point but this is lazy cooking), and blitz in a food processor with the remaining spices and the water to make a gorgeous paste.  (I love my Nutri Bullet for this kind of thing.)
   

   
2. Warm the oil in a large pan over a low heat and gently fry the paste for 10-15mins – it smells incredible!
3. In the meantime, roughly chop up the brisket.  Stir it into the paste with the butternut and then add the coconut milk plus half a tin of water (to get any stuck on coconut goodness), and bring to the boil.
   

   

   
4. Simmer for 5mins then add the frozen spinach and reduce for a further 10mins.
   

   
5. Just before you serve, grate over the lime zest, chop the coriander leaves and sprinkle over and add a squeeze of lime juice.  (We were so hungry I forgot to take pics of this bit!)

(Written in haste as my Super Girl has been off school with a bug this week and time has just evaporated!)

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