Crying Tiger

Name: Crying Tiger
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 serving
Cuisine: Thai
Ingredients: 180 g beef brisket; 1 tsp fish sauce; 1 tsp oyster sauce; 0.5 tsp black pepper; 1 clove garlic; 1 tsp vegetable oil; 60 g glutinous rice; 1 tbsp glutinous rice; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp tamarind paste; 1 tsp palm sugar; 1 tsp dried chilli flakes; 1 shallot; 1 spring onion; 1 tbsp coriander

Suea rong hai, the Isaan grill of a thick piece of beef brisket rubbed with pepper, garlic and fish sauce, seared over charcoal until charred outside and pink within, rested and sliced across the grain. Served with nam jim jaew, the tart tamarind and toasted rice dip, and a basket of hot sticky rice.

Lunch & dinner 25g+ protein 8g+ fibre

60 min25 prep · 35 cookMedium817 kcalper serving

Method

Rinse 60 g of glutinous rice until the water runs clear, then cover generously with cold water and soak for at least 4 hours, or overnight.
Pat 180 g of beef brisket dry and leave it whole in one thick piece, about 3-4 cm at its deepest. Rub it all over with 1 tsp of fish sauce, 1 tsp of oyster sauce, 1 clove of crushed garlic, 0.5 tsp of coarsely cracked black pepper and 1 tsp of vegetable oil. Leave at room temperature for 30 minutes so the meat is not fridge-cold when it hits the fire.
Make the khao khua: dry-toast 1 tbsp of raw glutinous rice in a small dry frying pan over medium-low heat, shaking constantly, for 8-10 minutes until the grains are the colour of weak tea and smell nutty. Cool, then pound in a mortar to a coarse, sandy powder.