Beef Brisket Vermicelli Salad with Lemongrass Dressing

• 1.2kg Beef Brisket
• 1.5l Fructose Free Stock
• 500ml Water
• 3 Lemongrass Stalks
• 2 Kaffir Lime Leaves
• 125ml Rice Wine Vinegar
• 2 Long Red Chillies, thinly sliced
• 2 tbs Fish Sauce
• 4cm piece of fresh Root Ginger, peeled and finely grated
• 55g Sugar
• 150g Vermicelli Noodles, cooked according to packet instructions
• 2 Spring Onions, green parts only, thinly sliced on an angle
• 1 handful Coriander
• 1 handful Mint leave
• 1 large Cucumber, grated

Equipment

• 1 very large saucepan and lid, big enough to put your brisket in
• 1 small/medium saucepan
• 1 very large bowl

Method

1. Place the brisket, stock, water, 1 lemongrass stalk, 1 kaffir lime leaf and 1tsp salt in the very large saucepan. Cover and simmer over a medium-low heat, topping up with water if needed (I find that I have to put an additional litre of water to start with). Cover and simmer over a low heat for 4 hours or until the meet is tender. Leave it to cool down in the stock.
2. Whilst the stock is cooling make the dressing; finely grate the remaining 2 lemongrass stalks and shred the remaining kafir lime leaf (using scissors on the leaf is an easy way to do this), then place in a pan along with the rice wine vinegar, chilli, fish sauce, ginger and sugar. Bring to a simmer over a medium heat, stirring to dissolve the sugar, then remove from heat.
3. Once the brisket is cool enough to handle, reserve the stock and take the meat out to shred with your hands, it should come off into nice strings of beef, a bit like cheese strings! Toss the meat with half of the dressing in the very large bowl. Add the noodles, herbs, spring onions and cucumber to the brisket with the remaining dressing and 250ml of the braising stock (discard the rest of the stock) – toss until fully combined, you may need to use your hands for this as the noodles tend to stick together.
4. Either divide among bowls to serve or keep it in the large bowl for guests to help themselves.