Tapas Style Breaded Brisket with Avocado and Yogurt Dip
Flat strips of brisket marinated overnight in ale, honey, garlic, olive oil and seasoning then slow cooked in the oven, breaded, deep fried and served with am avocado and yougurt dip. Recipe courtesy of Andy Bates.
3 hours 5 minutes
- 450g/1lb flat beef brisket, cut into fingers
- 1 large bottle of ale
- 10ml/2tsp honey
- 1 garlic bulb cut in half
- 30ml/2tbsp mild olive oil
- Salt and freshly milled pepper
- Beaten egg wash
- Toasted seasoned manioc (cassava) flour, for dusting
For the Avocado and Yogurt Dip:
- 2 ripe avocadoes, stoned and peeled
- 30ml/2tbsp Greek yogurt
- 2.5ml/½tsp ground cumin
- Juice of 1 lime
- Heat the olive oil in a large pan, drain the brisket from the marinade and sear until browned all over.
- In a large shallow bowl marinate the brisket overnight in the ale, honey and garlic.
- Transfer to an ovenproof dish, cover and slow roast in an oven at Gas mark 2, 150°C, 300°F until very tender (for at least 3 hours).
- To prepare the dip: put all the ingredients in a food processor and blend until smooth. Set to one side.
- Remove the brisket and set aside to cool. Dip the 'fingers' in the egg wash, then the seasoned manioc (cassava) flour. Deep fry for 180°C, 350°F for a few minutes until golden brown. Remove the fingers, drain on absorbent kitchen paper and serve with the dip.