Vietnamese-Style Beef Curry
Fragrant and delicious Vietnamese beef curry
4 - 6
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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2 kg Quality Mark cross-cut blade
6 tbsp olive oil
peeled and cut into thick rounds
4 tsp ground turmeric
6 tbsp curry powder
1 tsp sea salt
1 tsp black pepper
2 tbsp fresh ginger
peeled and grated
8 garlic cloves
peeled and crushed
1200ml Beef bone broth
6 tbsp fish sauce
1/4 cup coconut cream
2 cups baby spinach leaves
2 Makrut lime leaves (kaffir)
1/2 cup fresh coriander leaves
cut into wedges
1 red chilli
To Make the Beef Curry
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.