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Vietnamese-Style Beef Curry

Fragrant and delicious Vietnamese beef curry

4 - 6

Serves

10 mins

Prep Time

2 hrs 10 mins

Cook Time

Roz McIntosh

Recipe author

Roz McIntosh

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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Beef,

Dinner,

Ingredients

Curry

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2 kg Quality Mark cross-cut blade

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6 tbsp olive oil

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8 shallots

peeled and cut into thick rounds

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2 carrots

diced

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4 tsp ground turmeric

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6 tbsp curry powder

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1 tsp sea salt

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1 tsp black pepper

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2 tbsp fresh ginger

peeled and grated

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8 garlic cloves

peeled and crushed

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1200ml Beef bone broth

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6 tbsp fish sauce

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1/4 cup coconut cream

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salt

to taste

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black pepper

to taste

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2 cups baby spinach leaves

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2 Makrut lime leaves (kaffir)

finely sliced

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1/2 cup fresh coriander leaves

roughly chopped

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4 lime

cut into wedges

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1 red chilli

thinly sliced

Method

To Make the Beef Curry

1

Preheat the oven to 160°C.

2

Place a large cast iron casserole dish, with a lid, on a medium/high heat.

3

Add 2 tbsp of the olive oil.

4

Brown the beef in batches and set aside.

5

Add the shallots and carrot, sauté for 3-4 minutes.

6

Add the spices, seasoning, ginger, and garlic. Cook for a further few minutes.

7

Return the beef to the dish and pour over the Restore Beef Bone Broth and fish sauce.

8

Bring up to a simmer, cover, and place into the preheated oven to cook for 2 hours until the meat is tender.

9

Remove from the oven and add the coconut cream.

10

Reheat through on the stovetop.

11

Stir through the spinach leaves and thinly sliced lime leaves.

12

Serve sprinkled with coriander, chilli, and lime wedges.

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