Thai pot-roasted beef neck
Serves 8. Difficulty: Easy. Dietary considerations: Dairy free. Prep time 20 minutes, cooking time 4-5 hours. Wine / spirit pairing: CBC Amber Weiss. Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
⏱️ Prep: 20 min🍳 Cook: 300 min
Ingredients
| 4 T | coconut oil | |
| 2-2.5 kg | whole beef neck | |
| 3 | red chillies | |
| 6 | garlic cloves, roughly chopped | |
| 1 | vanilla pod, split | |
| 1 x10 cm | ginger piece, chopped into large chunks | |
| 2 | lemongrass stalks, cut lengthways | |
| 2 x400 ml | coconut milk cans | |
| 2 cups | 480 ml | chicken stock |
| 2 | limes, juiced | |
| 3 T | fish sauce | |
| — | salt, to taste | |
| — | jasmine rice, for serving |
Instructions
- Preheat the oven to 150°C.
- Heat 2 T coconut oil in an ovenproof pan over a medium heat. Add the beef neck and brown both sides. Remove the meat from the pan and set aside.
- Heat the remaining coconut oil, then add the chillies, garlic, vanilla, ginger and lemongrass and fry for 3 minutes until browned and fragrant.
- Pour in the coconut milk and stock and increase the heat. Bring to the boil and add the meat. Cover with a heavy lid or tinfoil and roast for 4–5 hours, turning the meat throughout the cooking process.
- Remove from the oven and place the meat in a separate dish. Reduce the cooking liquid on the stove for 30 minutes over a medium heat. Return the meat to the sauce.
- Stir in the lime juice and fish sauce. Season lightly with salt if necessary.
- Shred the meat in the saucepan. Serve in the pan with jasmine rice.