Braised Beef Brisket with Vegetables

Servings: 4

Ingredients:

• Beef brisket - 500gm (1lb), trimmed of any visible fat and cut into strips
• Zucchini - 2 med, sliced
• Broccoli floret - 1 med, cut into small pieces (yielding 3 cups of broccoli )
• Carrots - 2 sml, sliced
• Water chestnuts - 1 can, drained of the canning juice and rinsed
• Spring onions - 1 cup, chopped
• Onion - 1 med, chopped
• Green Chili - 2-3, sliced lengthwise (optional for heat)
• Plain flour - 1-2 tbsp
  
• 
  
• Marinade:
• Soy sauce - 4 tbsp
• Worcestershire sauce - 2 tbsp
• Freshly ground black pepper - 1 tsp
• Salt - to taste (account for the saltiness of the soy sauce)
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp

Methods:

• 1. In a seal able bowl prepare the marinade. Marinate the beef brisket for 24 hours refrigerated or minimum of 2 hours. The longer you marinate the tastier it gets.
• 2. In a deep dish or dutch oven heat 4 tbsp of oil. Add the chopped onions. Season with salt and black pepper and saute till they are translucent.
  
• 3. Add the beef and saute on high heat till they have browned all over. Add the flour and stir to combine. Cook for 2-3 min.
• 4. Add 1 cup of hot water, cover and simmer on low-med heat for 2 - 2.5 hours. Make sure to stir and add 1/2 cup of hot water every 15 min, to make sure that the beef brisket is always in liquid but not too much of liquid.
• 5. Meanwhile, chop and prepare the vegetables, set aside.
  
• 6. At the end of 2 hours, test a piece of beef to see whether it is fork tender. If so, add the vegetable (except the spring onions), stir to combine, cover and simmer for 15 min for them to cook.
  
• 7. Once done, taste for seasoning, if required add some salt & pepper, sprinkle the spring onions on top and serve as it is or with a slice of crunchy bread.