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!