Start by making the curry paste, cut the shallots in half and peel them, peel the galangal and cut into thick slices and peel the garlic cloves. In a hot griddle or frying pan char the lemongrass stalks, shallots, galangal and garlic cloves until they have coloured being careful not to burn the garlic. Place these into a food processor.
In a dry frying pan toast the cloves, cardamon seeds, dried chillies, star anise, cinnamon stick, coriander and cumin seeds. This will take a few minutes until you start to smell the spices. Grind these either in a spice grinder or pestle and mortar until they become a powder. Add this powder into the food processor and finally add in the salt and coriander stalks. Blend this with 4 tbsp of water until you get a paste.
Fry the paste off in a dry frying pan for 3-4 minutes until it becomes fragrant, then add in the coconut milk, sugar and water.
Place the brisket in a roasting tin or dish not much bigger than the piece of meat then pour the curry sauce over the top cover the tin with foil and place it in the oven at 160°c fan for 3 hours.
After 3 hours uncover the meat and add in the cut potatoes stirring them into the sauce, cover it back up with the foil and place it back into the oven for another 40–60 minutes until the potatoes are tender and cooked through.
Remove the beef from the oven and place it on a board to rest, finish the curry sauce with the tamarind, fish sauce and lime juice and taste for seasoning.
To serve slice the beef against the grain then top with plenty of sauce and potatoes then top with a handful of chopped peanuts, fresh coriander, sliced chilli and a wedge of lime
Recipe credit to Emily from Twelve Triangles
