- 500 g Greenlea brisket
- 1 Cup Restore Beef Bone Broth
- 1 large sweet potato (sliced into cubes)
- 1 carrot (sliced)
- 2 x 400ml coconut milk
- 4 cloves of garlic (sliced)
- 6 slices of ginger
- ½ cup flour
- 2 Tbsp curry powder
- 2 tsp garam masala
- 2 tsp coconut sugar
- 3 Tbsp soy sauce
- 1 large onion (sliced thinly)
Pat brisket dry and cut into cubes. Season well with generous amount of salt and pepper and place cubes in a slow cooker.
Prepare curry sauce: In a cast iron pan, fry ginger, sugar, garlic and onion with oil, stirring occasionally. Once the onions have caramelised and turned translucent, mix in curry powder, garam masala, coconut milk and soy sauce. Lastly, stir in flour.
Transfer the sauce into the slow cooker and cook with brisket for 2 hours on high setting.
Add in sweet potato, carrots, bone broth and cook for a further 1 hour.
If you haven’t got a slow cooker, use stove top with a heavy bottom pot.