Ed Smith’s curried brisket ramen
The curried brisket and its stock provide a deeply flavoured, glossy base for a noodle soup – the perfect winter warmer. It’s low-effort, but does take a little time, which means you’ll feel extra-smug if you make a batch and freeze portions for another day. Once defrosted, reheating takes barely five minutes, leaving you with a wonderful homemade ramen once you’ve cooked some noodles. I’ve suggested some greens to add at the end – use whatever you have in the fridge.
SERVES 6 PREP 35 mins COOK 2 hrs 30 mins EASY ❄
800g brisket joint
3 tbsp flavourless cooking oil
1 large shallot, finely sliced
40g ginger, peeled and minced
4 garlic cloves, finely grated
2 star anise
1 cinnamon stick
2 tbsp medium curry powder
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
1 heaped tbsp golden caster sugar
400g can coconut milk (with more than 50% coconut solids), chilled
2-3 medium tomatoes (around
150g), halved
2 tbsp light soy sauce
To serve
2 spring onions, white and green parts separated, white parts finely chopped, green parts sliced on an anglehandful of quick-to-cook greens170-200g frozen or fresh ramen noodles per person20g sweetcorn per person½ boiled egg per persontoasted sesame seeds (optional)1-2 nori sheets per person
