Thai Slow-Cooked (but quickly prepared!) Beef

I don’t know about you but I love a meal you can throw together, bung in the oven and forget about until its cooked.  Give or take a couple of little ‘shuffles’ this is one of those.  If you’re a fan of tantalising taste, its also one with lots of that too!!

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Thai Slow-Cooked (but quickly prepared!) Beef
From 'River Cottage Light and Easy' by Hugh Fearnley-Whittingstal
Votes: 1
Rating: 5
You:
Rate this recipe!
Courses Main
Prep Time 15 minutes
Cook Time 150 minutes
Servings
-6
Ingredients
Courses Main
Prep Time 15 minutes
Cook Time 150 minutes
Servings
-6
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 220oC
  2. Cut meat into large chunks and put into a roasting tin, add salt and pepper and toss
  3. Cook in the oven for 20 minutes then remove and lower oven temp to 150oC
  4. Add lemongrass, chilli, garlic and lime leaves to the meat
  5. Combine fish sauce, vinegar, 300mls water (and sugar if using) and poor over the meat
  6. Stir, cover with foil and return to the oven for 2-2.5hrs or until very tender stirring once during cooking
  7. Add the leeks about 1hr before you take the beef out
  8. Once cooked, squeeze over the lime juice and scatter the coriander
  9. Serve with green vegetables and maybe a small portion of gluten free rice noodles
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