Culture Street

Food

Vietnamese Beef Curry

On June 3, 2016

Serves 4-6

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 can’t 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.

Ingredients
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

Method
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 medium–high 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 medium–high 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.

onepotfavouritesRecipe and images from ONE POT FAVOURITES by Pete Evans is published by Plum, RRP $39.99. Buy the book here.

You Might Also Like

Food

Rainbow Cake With Edible Flowers

I wanted to create a rainbow cake with natural flavours and colours rather than using food colouring. I asked the florist for a rainbow selection of edible flowers to go...

On July 29, 2016

Food

Chocolate cake with chantilly cream and fruit

There’s just something about a tiered chocolate cake, isn’t there? When I was young, my mother would always let us choose whichever type of cake we would like to celebrate...

On August 14, 2015

Food

Chicken escalopes with figs and cider

This is the kind of supper we might have when it’s too hot to turn on the oven and we've tired of barbecues. The result is a rather fancy little...

On April 11, 2014
 

Food

Zucchini, pumpkin and feta pie

Lizzie helps out with the local primary school’s kitchen garden programme. She says she’s learnt a lot from the various convenors, and from their relaxed ability to create delicious flavours...

On August 12, 2016

Food

Yoghurt Cake Apple–Walnut–Cranberry

Makes about 12 portions

On September 5, 2014

Books

Interview: Amie Harper on the benefits of healthy eating in the early years

Amie Harper has always been passionate about preparing and sharing delicious, nutritious meals among family and friends. With the exciting arrival of her first child, she turned her attention to...

On April 7, 2017
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au