Celebration in every Bite: True Aussie Beef goes Thai to showcase its juicy brisket

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Bangkok, No celebration meal is complete without an impressive main course. So, make this New Year festival dinner with friends and family unforgettable with an entrée that will shake things up.

True Aussie Beef has singled out a popular Thai recipe to showcase its juicy brisket: Seua Rong Hai (Weeping Tiger) or Thai-Style Grilled Steak with dry chili dipping sauce.

This uncomplicated dish, legend has it, is so delicious it could make a tiger weep. The recipe calls for simple everyday ingredients available at the local supermarket. Plus, cooking is easy and stress-free – everyone can cook it at home with minimal effort and join in the holiday fun with the family.

To create the best version of the ‘Weeping Tiger’, Chef Pam – Pichaya Utharntharm – Celebrity Chef and True Aussie Beef Brand Ambassador has selected the Australian Beef brisket. The simple dry rub and the grilling bring out the Australian beef’s natural flavor. Additionally, the quality of the beef elevates the unforgettable flavors of this traditional Thai dish. Australia is renowned for its delicious beef as a result of its vast green pastures where the livestock grazes, sustainable farming practices, stringent quality control and strict measures for raising, treating and processing livestock. The resultant beef is of extremely high quality and taste. Perfect for this very recipe where the meat is centerstage.

Chef Pam chose the brisket as it is perfect for slow cooking – cooked low and slow makes the brisket tender and juicy. Besides, the brisket has a robust meaty flavor, meatier than other slow-cooking cuts like chuck, and is perfect for the spices used in this recipe. The key, she says, is to give this cut of beef plenty of time to cool at low temperatures. So slow-cook it smoked, slow roast it or slow grill it to break down the connective tissues for tender and sliceable beef.

Chef Pam’s Beef Brisket recipe

All ingredients are readily available in any supermarket.

Steak

  • 500 g Australian Beef Brisket
  • ½ tsp Salt (or to taste)

Dry Chili Dipping Sauce

  • 1 tsp Lime Juice
  • 1 tsp Tamarind Paste
  • 2 tbsp Fish Sauce
  • 1 tsp Toasted Rice Powder
  • 1 tsp Chili Powder
  • 5 g Chopped Cilantro leaves
  • 5 g Chopped Spring Onions/Chives

Method

  • Preheat the pan to medium.
  • Lightly rub salt on the brisket.
  • Pan grill the brisket for 3-4 minutes and remove from heat. (Adjust cooking time depending on the thickness of the cut and your preference)
  • Rest the brisket for 2 minutes before slicing into it.
  • To make the dip, mix fish sauce, lime juice, tamarind paste, toasted rice powder, chili powder, cilantro leaves, and spring onions/chives.
  • Serve with sticky rice and fresh crunchy vegetables.

For more information about True Aussie Beef please go to https://www.trueaussie.co.th/

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