Beef
Thai Curry Brisket
Serving: 9 / Prep Time: 10 minutes / Cook Time: 35 minutes
Ingredients
. 3 pounds of grass-fed beef brisket
· 2 teaspoons of kosher salt
· 1 tablespoon of Thai curry paste
· 1 and a ½ cup of full-fat coconut milk (additional ½ a cup )
· 2 tablespoons of coconut aminos
· 2 tablespoons of apple juice (won’t cause trouble in such small amount)
· 1 tablespoon of Red Boat Fish Sauce
· 2 medium-sized sweet potatoes
· 2 small onion, coarsely chopped
· 2 large carrots, peeled and chopped
· Just a handful of mixed herbs (cilantro and scallions)
How To
- Take a large sized bowl and add the cubed-up beef
- Season them with salt
- Add curry paste and give it a nice stir
- Pour coconut milk, apple juice, coconut aminos, fish sauce into the pot and stir well
- Add onion, potatoes, beef cubes and carrots to the Instant Pot
- Lock up the lid and set your pot to MEAT mode
- Cook for 35 minutes
- Release the pressure naturally and transfer the meat to a serving platter
- Pour the veggies and sauce to a blender alongside ½ a cup of coconut milk
- Puree and pour the sauce over the beef
- Enjoy!