Menu
Image for Recipe - Aromatic Beef Braised in Coconut Cream & Ginger

Aromatic Beef Braised in Coconut Cream & Ginger

  • Time preparation 15 minutes
  • cook time 6 hours
  • Serve Serves 2

  • 400g beef shin, excess fat removed and chopped into 3cm chunks
  • 50ml good-quality olive oil
  • 1 tbsp coarse sea salt
  • 2 sticks lemongrass, bruised
  • 4 kaffir lime leaves, torn
  • 2 long red chillies, bruised
  • 15g Thai shallots, peeled and left whole (or any small, sweet shallot)
  • 20g ginger, peeled and fine julienned
  • 600–700ml coconut cream (enough to submerge the beef)
  • 1 heaped tbsp of tamarind paste
  • 20–25ml fish sauce
  • 1 heaped tbsp soft brown sugar
  • 10g coriander leaves, torn, to garnish
  • 10g Thai sweet basil (or Italian basil), torn, to garnish steamed jasmine rice, to serve

Massage the olive oil and salt into the beef with your hands to ensure all the meat gets a good coating. Preheat the oven to 140°C/Fan 120°C/Gas 1. In a large ovenproof tray, add the beef, lemongrass, kaffir lime leaves, long red chillies, Thai shallots, two-thirds of the ginger, the coconut cream, tamarind paste, fish sauce and sugar. Check all the ingredients are completely submerged in the coconut cream, then tightly wrap the tray in foil to protect the contents from the direct heat of the oven. Place the tray on the middle shelf of the oven and cook for 5–6 hours.

Check the beef is cooked properly – you should be able to break up the pieces of meat with a spoon it is so tender. When you are satisfied the beef is ready, taste the coconut broth to ensure you are happy with the seasoning. It should be delicately sweet from the coconut cream and moreishly salty from the fish sauce. Add a little more of either if you think necessary.

Serve the stew in bowls topped with the remaining ginger and the coriander and basil. This dish is great served with steamed jasmine rice.

Ingredients

  • 400g beef shin, excess fat removed and chopped into 3cm chunks
  • 50ml good-quality olive oil
  • 1 tbsp coarse sea salt
  • 2 sticks lemongrass, bruised
  • 4 kaffir lime leaves, torn
  • 2 long red chillies, bruised
  • 15g Thai shallots, peeled and left whole (or any small, sweet shallot)
  • 20g ginger, peeled and fine julienned
  • 600–700ml coconut cream (enough to submerge the beef)
  • 1 heaped tbsp of tamarind paste
  • 20–25ml fish sauce
  • 1 heaped tbsp soft brown sugar
  • 10g coriander leaves, torn, to garnish
  • 10g Thai sweet basil (or Italian basil), torn, to garnish steamed jasmine rice, to serve

Method

Massage the olive oil and salt into the beef with your hands to ensure all the meat gets a good coating. Preheat the oven to 140°C/Fan 120°C/Gas 1. In a large ovenproof tray, add the beef, lemongrass, kaffir lime leaves, long red chillies, Thai shallots, two-thirds of the ginger, the coconut cream, tamarind paste, fish sauce and sugar. Check all the ingredients are completely submerged in the coconut cream, then tightly wrap the tray in foil to protect the contents from the direct heat of the oven. Place the tray on the middle shelf of the oven and cook for 5–6 hours.

Check the beef is cooked properly – you should be able to break up the pieces of meat with a spoon it is so tender. When you are satisfied the beef is ready, taste the coconut broth to ensure you are happy with the seasoning. It should be delicately sweet from the coconut cream and moreishly salty from the fish sauce. Add a little more of either if you think necessary.

Serve the stew in bowls topped with the remaining ginger and the coriander and basil. This dish is great served with steamed jasmine rice.

Print Recipe

Because you enjoyed this recipe, you'll love these

View All Recipes

Still hungry? Why not have another course

stay connected
Download your FREE Guide
40 British Producers You Need to Know

© 2024 Aceville Publications Ltd.