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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| Prep Time | 15 minutes |
| Cook Time | 150 minutes |
| Servings |
-6
|
Ingredients
- 1.2 kg shin of beef off the bone
- 2 lemongrass stems bashed
- 1 lg red chilli deseeded and sliced
- 4 Garlic cloves sliced
- 25 g chunk of ginger peeled and sliced
- 2-3 leaves kaffir lime - optional fresh or dried
- 2 tbsp Thai fish sauce
- 2 tbsp rice vinegar
- 1 leave tbsp sugar (Ithis out it doesn't seem to alter the deliciousness!)
- 2 medium leeks sliced about 1cm thick
- Juice of 1 large lime
- 3-4 tbsp roughly chopped coriander
- Sea salt and freshly ground black pepper
Ingredients
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Instructions
- Preheat oven to 220oC
- Cut meat into large chunks and put into a roasting tin, add salt and pepper and toss
- Cook in the oven for 20 minutes then remove and lower oven temp to 150oC
- Add lemongrass, chilli, garlic and lime leaves to the meat
- Combine fish sauce, vinegar, 300mls water (and sugar if using) and poor over the meat
- Stir, cover with foil and return to the oven for 2-2.5hrs or until very tender stirring once during cooking
- Add the leeks about 1hr before you take the beef out
- Once cooked, squeeze over the lime juice and scatter the coriander
- Serve with green vegetables and maybe a small portion of gluten free rice noodles
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This was super easy and delicious !! The flavours are almost addictive