Vietnamese-style beef curry
Fragrant and delicious Vietnamese beef curry
Serves
8 - 10
Prep Time
10 mins
Cook Time
2 hrs 10 mins
This fragrant and creamy curry goes beautifully with a side of basmati rice and fresh lime. You can omit the sliced red chilli if you don't like your curry too spicy.
Recipe courtesy of Greenlea Butcher Shop.
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ShareIngredients
2 kg Quality Mark cross-cut bladei
6 Tbsp olive oil
8 shallots
peeled and cut into thick rounds2 carrots
diced4 tsp ground turmeric
6 Tbsp curry powder
1 tsp sea salt
1 tsp black pepper
2 Tbsp fresh ginger
peeled and grated8 garlic cloves
peeled and crushed1200ml beef bone brothi
6 Tbsp fish sauce
1/4 cup coconut cream
kosher salt
to tasteblack pepper
to taste2 cups baby spinach leaves
2 Makrut lime leaves (kaffir)
finely sliced1/2 cup fresh coriander leaves
roughly chopped4 limes
cut into wedges1 red chilli
thinly slicedwhite rice
to serve
Method
Preheat the oven to 160°C.
Place a large cast iron casserole dish, with a lid, on a medium/high heat.
Add 2 Tbsp of the olive oil.
Brown the beef in batches and set aside.
Add the shallots and carrot, sauté for 3-4 minutes.
Add the spices, seasoning, ginger, and garlic. Cook for a further few minutes.
Return the beef to the dish and pour over the Restore Beef Bone Broth and fish sauce.
Bring up to a simmer, cover, and place into the preheated oven to cook for 2 hours until the meat is tender.
Remove from the oven and add the coconut cream.
Reheat through on the stovetop.
Stir through the spinach leaves and thinly sliced lime leaves.
Serve sprinkled with coriander, chilli, and lime wedges.
Nutrition Information per Serving (418g)
This nutrition analysis is based on 10 serves and is for the Vietnamese-style Beef Curry only. It does not include the rice. To reduce the sodium content of this recipe, use broth or stock with reduced salt.
