Thai Slow-Cooked (but quickly prepared!) Beef
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstal
Courses
Main
Servings
Prep Time
4
-6
15
minutes
Cook Time
150
minutes
Servings
Prep Time
4
-6
15
minutes
Cook Time
150
minutes
Ingredients
1.2
kg
shin of beef
off the bone
2
lemongrass stems
bashed
1
lg red chilli
deseeded and sliced
4
Garlic cloves
sliced
25
g
chunk of ginger
peeled and sliced
2-3
leaves
kaffir lime – optional
fresh or dried
2
tbsp Thai fish sauce
2
tbsp rice vinegar
1
leave
tbsp sugar (Ithis out
it doesn’t seem to alter the deliciousness!)
2
medium leeks
sliced about 1cm thick
Juice of 1 large lime
3-4
tbsp roughly chopped coriander
Sea salt and freshly ground black pepper
Instructions
Preheat oven to 220oC
Cut meat into large chunks and put into a roasting tin, add salt and pepper and toss
Cook in the oven for 20 minutes then remove and lower oven temp to 150oC
Add lemongrass, chilli, garlic and lime leaves to the meat
Combine fish sauce, vinegar, 300mls water (and sugar if using) and poor over the meat
Stir, cover with foil and return to the oven for 2-2.5hrs or until very tender stirring once during cooking
Add the leeks about 1hr before you take the beef out
Once cooked, squeeze over the lime juice and scatter the coriander
Serve with green vegetables and maybe a small portion of gluten free rice noodles