Coconut Lemongrass Brisket with Chili Oil Pea Tendrils

1.Heat the vegetable oil in a large Dutch oven over medium-high heat.

2.Season the brisket with salt and black pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the brisket and set aside.

3.In the same pot, add the smashed lemongrass and sliced galangal. Sauté for 2-3 minutes until fragrant.

4.Pour in the coconut milk and beef broth, stirring to combine with the aromatics.

5.Add the tamarind paste, chili oil, fish sauce, and brown sugar to the pot, mixing well until the sugar dissolves.

6.Return the seared brisket to the pot, ensuring it is submerged in the liquid. Bring to a gentle simmer.

7.Cover the pot and reduce the heat to low. Let the brisket cook for 3-4 hours, or until tender and easily shredded with a fork.

8.Once cooked, remove the brisket from the pot and let it rest for 10 minutes before slicing or shredding.

9.Serve the brisket on a platter, spooning the coconut broth over the top. Garnish with fresh pea tendrils and a squeeze of lemon juice.