Beef cheeks are very easy to prepare in one pot. All they need is a lot of time to cook so they become meltingly tender and some aromatics to infuse ?avour. Here, I have teamed them with a lovely fragrant Vietnamese curry base to take them to a new level. If you cant find
grass-fed beef cheeks, you can use beef tail or shin, chuck, lamb shanks, lamb osso buco or duck or chicken legs. Serve with a big bowl of salad or greens and fermented veg on the side.
1.2 kg beef cheeks, cut into 2.5 cm cubes
3 tablespoons curry powder
2 teaspoons ground turmeric
pinch of cayenne pepper
1 tablespoon coconut sugar (optional)
sea salt and freshly ground black pepper
4 tablespoons coconut oil
4 red Asian shallots, cut into
1 cm thick slices
1 carrot, chopped
4 cm piece of ginger, finely chopped
5 garlic cloves, sliced
650 ml Beef or Chicken Bone Broth or water
3 tablespoons fish sauce
300 ml coconut cream
1 large handful of spinach leaves
1 large handful of Vietnamese mint leaves
lime wedges, to serve
Preheat the oven to 160°C.
!.Combine the beef cheeks, curry powder, turmeric, cayenne pepper and coconut sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.
2.Melt 2 tablespoons of the oil in a large ameproof casserole dish over mediumhigh heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minute until the garlic starts to colour and is fragrant. Remove from the dish and set aside.
3.Wipe the dish clean and melt the remaining oil over mediumhigh heat. Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and ?sh sauce and bring to a simmer.
4.Cover the dish with the lid and transfer to the oven to cook for 2½ hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes.
5.Season the curry with salt and pepper, if needed, and fold in the spinach. Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.
Recipe and images from ONE POT FAVOURITES by Pete Evans is published by Plum, RRP $39.99. Buy the book here.
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