Satay Pulled Brisket and Spicy Almond Sauce

Via 1000 Recipe Cookbook adapted by Isabelle

Satay Marinade

6 garlic cloves, crushed

90 ml (3 tbsp) vegetable oil

60 ml (4 tbsp) soy sauce

45 ml (3 tbsp) lime juice

30 ml (2 tbsp.) cumin

15 ml (1 tbsp.) lemongrass

15 ml (1 tbsp.) fresh ginger root

2,5 ml (1/2 tsp) cayenne pepper

1 kg (2 pounds) beef brisket

Mix all the ingredients, and cover the beef with marinade.

When cooking in the slow cooker:

Place the beef with its marinade.

Add 250 ml (1 cup) water.

Cover and cook 8 to 10 hours on low heat.

When cooking in a conventional oven:

Place beef and marinade in a shallow dish.

Add 250 ml (1 cup) water.

Cover and cook 6 to 8 hours at 275°F.

Spicy Almond Sauce

175 ml (3/4 cup) coconut milk

125 ml (1/2 cup) almond butter

30 ml (2 tbsp) rice vinegar

30 ml (2 tbsp) soy sauce

2 garlic cloves, crushed

1 ml (1/4 tsp) cayenne pepper

Over low eat, combine all the ingredients.

Mix well, stir often.

Serve with the beef.

Bon Appétit!