Coat the brisket in the rice flour

Add oil to a pan over high heat on the stove top and add enough brisket to the base of the pan so as it is not crowded.  Don't stir the meat, allow it to sit undisturbed until browned then turn and leave undisturbed again until all sides are browned. Remove from the pan and continue in batches until all meat is browned. When all meat is complete, set aside.

Add a splash of water to the pan used to brown the meat to collect the flavour from the bottom of the pan and set aside.

Add the garlic, bay, spices, carrot to a large pot that can be covered and stir over medium heat until fragrant,

Add the meat to the pan

Add the water from the base of the pan used to cook the meat, Worcestershire sauce, tomato passata and peanut butter, stock and water and bring to a gentle simmer 

Cover with a lid and allow to simmer gently over low heat for approximately 3 hours until the meat is falling apart. 

If there is too much liquid in the pot, remove the lid, increase the heat and simmer on a higher heat until the liquid reduces to the desired level.

Serve topped with spring onion and with a side of rice and oven baked vegetables