Brisket bunny chow

Brisket bunny chow


1 person made this

About this recipe: This South African hollowed loaf of bread filled with the flavours of South Africa in a beef curry will tickle your taste buds.

Serves: 3 

  • 1 tablespoon olive oil
  • 2 to 5cm piece root ginger, chopped
  • 2 teaspoons turmeric
  • 1 cinnamon stick
  • 5 cardamom pods
  • 3 gloves garlic, crushed
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 tablespoon chilli powder
  • 1kg beef brisket
  • 1 onion, diced
  • 400g tinned chopped tomatoes
  • 1 carrot, cut into large chunks
  • 1 tablespoon tomato puree
  • 1 vegetable stock cube
  • 4 baking potatoes, cubed
  • 3 small farmhouse bread loaves
  • 1 handful coriander leaves
  • 1 red onion
  • 1 lemon, cut into wedges

Prep:20min  ›  Cook:2hr15min  ›  Ready in:2hr35min 

  1. Heat olive oil in a large pan and fry chopped ginger, turmeric, cinnamon, cardamom, garlic cloves, garam masala, curry powder and chilli powder for a few minutes until fragrant.
  2. Add the beef and onion. Then stir in tinned tomatoes, carrot, tomato puree and vegetable stock cube.
  3. Reduce the heat, cover and simmer gently for 2 hours, until the beef is tender. Add 4 baking potatoes for the last 30 minutes cooking time.
  4. When the curry is ready, cut bread in half and hollow out. Spoon the curry into the hollowed out bread, garnish with the coriander leaves and slice the red onion and place on top. Serve with wedges of lemon.
  5. Enjoy!

See it on my blog

Corey's Cooking

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