This recipe comes from Pete Evans’s cookbook “One pot wonder”. Another delicious recipe to try. It will serve 4-6.
1.2kg beef cheeks, cut into 2.5cm cubes
3 tablespoons curry powder
2 teaspoons ground turmeric
pinch of cayenne pepper
1 tablespoon coconut sugar (optional)
sae salt and freshly ground pepper
4 tablespoons coconut oil
4 red Asian shallots, cut into 1cm thick slices
1 carrot, chopped
4cm piece of ginger, finely chopped
5 garlic cloves, sliced
650ml beef or chicken bone broth or water
3 tablespoons fish sauce
300ml coconut cream
1 large handful of water spinach or spinach leaves
1 large handful of Vietnamese mint leaves
lime wedges, to serve
- Preheat oven to 160°C.
- Combine the beef cheeks, curry powder, turmeric, cayenne pepper and coconut sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.
- Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium-high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minutes until the garlic starts to colour and is fragrant. Remove from the dish and set aside.
- Wipe the dish clean and melt the remaining oil over medium-high heat. Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.
- Cover the dish with the lid and transfer to the oven to cook for 2½ hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes.
- Season the curry with salt and pepper, if needed, and fold in the spinach. Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.
I used the coconut sugar because I had some at home, but you could use brown sugar instead. I used vegetable oil instead of coconut oil and I used beef stock. I added a mix of rocket and spinach leaves at the end. If you can’t find beef cheeks, use chuck or gravy beef. But the cheeks are beautiful.
I cooked the beef at 150°C for 3½ hours. Then I reduced the whole thing on the stovetop before adding the coconut cream.
I ate with vegetables and rice.