Thai Slow-Cooked (but quickly prepared!) Beef
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstal
Servings Prep Time
4-6 15minutes
Cook Time
150minutes
Servings Prep Time
4-6 15minutes
Cook Time
150minutes
Ingredients
Instructions
  1. Preheat oven to 220oC
  2. Cut meat into large chunks and put into a roasting tin, add salt and pepper and toss
  3. Cook in the oven for 20 minutes then remove and lower oven temp to 150oC
  4. Add lemongrass, chilli, garlic and lime leaves to the meat
  5. Combine fish sauce, vinegar, 300mls water (and sugar if using) and poor over the meat
  6. Stir, cover with foil and return to the oven for 2-2.5hrs or until very tender stirring once during cooking
  7. Add the leeks about 1hr before you take the beef out
  8. Once cooked, squeeze over the lime juice and scatter the coriander
  9. Serve with green vegetables and maybe a small portion of gluten free rice noodles