Thai pot-roasted beef neck
| Serves: | 8 |
| Cooking Time: | 4-5 hours |
| Prep Time: | 20 minutes |
Ingredients
- 1 x 10 cm ginger piece, chopped into large chunks
- 2 stalks lemongrass, cut lengthways
- 1 vanilla pod, split
- 2-2.5 kg beef neck
- jasmine rice to serve
- salt to taste
- 3 tbsp fish sauce
- 2 limes, juiced
- 3 tbsp organic chicken stock
- 2 x 400 ml can coconut milk
- 6 garlic cloves, roughly chopped
- 2 red chillies
- 2 tbsp coconut oil
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Cooking Instructions
- Preheat the oven to 150°C.
- Heat 2 T coconut oil in an ovenproof pan over a medium heat. Add the beef neck and brown both sides. Remove the meat from the pan and set aside.
- Heat the remaining coconut oil, then add the chillies, garlic, vanilla, ginger and lemongrass and fry for 3 minutes until browned and fragrant.
- Pour in the coconut milk and stock and increase the heat. Bring to the boil and add the meat. Cover with a heavy lid or tinfoil and roast for 4–5 hours. Turn the meat throughout the cooking process.
- Remove from the oven and place the meat in a separate dish. Reduce the cooking liquid on the stove for 30 minutes over a medium heat. Return the meat to the sauce.
- Stir in the lime juice and fish sauce. Season lightly with salt if necessary.
- Shred the meat in the saucepan. Serve in the pan with jasmine rice.
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