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I cooked this yesterday so that we can enjoy it tonight as a Friday night #fakeaway. I have used shin of beef, but I can’t help thinking this would be amazing with ox cheek or beef short ribs. Both of those would need more cooking and would be better cooked the day before so that you can scrape away solidified fat leaving a rich and sumptuous sauce. I’m going to serve this with Jasmine rice and a crunchy papaya and peanut salad with lots of chilli, lime and some nice cold Thai beers 🍺
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Serves 4
INGREDIENTS
3 teaspoons plain flour
800g Beef Shin - cut into large chunks
2 small onions - chopped
250 ml beef stock
1 can coconut milk
150g sugar snaps peas
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Paste
5 cloves garlic - peeled
6 shallots - peeled
1 thumb sized piece of ginger
1-2 red chillies - seeds removed
1 - 2 blade of lemongrass - tough outer layers remove and used in the curry to flavour
Coriander stalks
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons palm sugar or honey
Juice of 2 limes
1 teaspoon ground cumin
2 teaspoons tomato purée
Coconut milk to loosen
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METHOD
Preheat the oven to 140 degrees (conventional) 130 degrees (fan)
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Blitz the paste ingredients together until smooth.
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Sauté the onion until soft. Pour in the paste ingredients and sizzle for a few minutes. Add the beef and coat in all of the flavour. Season generously. Brown for 5 minutes. Sprinkle in the flour and stir to combine. Pour in the stock and coconut. Bring to a simmer, thtt tryout in the lemongrass leaves. Lid on and into the oven for 2.5-3 hours or until tender. Remove the lid to reduce the sauce for the last 30-45 minutes. Add the sugar snaps for the l