Brisket with sweet chilli, soy and ginger

This is a good dish to make a day or two in advance. Let it cool in the fridge after cooking - the fat will set and can then be easily removed with a large spoon, and then the dish can be gently reheated.

Ingredients

1	Onion, finely diced
1 Tbsp	Peanut oil
5 cm	Ginger, peeled and grated
3 cloves	Garlic, sliced
1 kg	Brisket (Main)
2 Tbsp	Soy sauce
2 Tbsp	Sweet chilli sauce
1	Lemon, zest and juice
2	Oranges, zest and juice
1 tsp	Palm sugar, grated
12	Olives
1 to taste	Salt
1 small handful	Fresh coriander
1 bowl	Steamed rice, or noodles

Directions

1. Turn the slow cooker on to low. Add the peanut oil.
2. Add the diced onion, ginger and garlic. Stir for a few minutes then slice the brisket, removing any excess fat from the meat.
3. Add the brisket to the slowcooker with the soy, chilli, lemon and orange, sugar and olives.
4. Add the salt. Cook for at least 6 hours then check seasoning. Add more salt and lemon if necessary and serve with coriander and noodles or rice.