This recipe is taken from the book ‘Baan’ by Kay Plunkett-Hogge (Flag) and is one of my favorites. Take beef shin for this – slowly cooked, it becomes so tender.
Preparation time: 15 min | Cooking time: 3 hours 15 minutes
Four (more if served with other dishes)
- 600g beef shank, boneless and cut into pieces
- 500 ml beef broth or water
- 4 garlic cloves, chopped
- A handful of cilantro stems, chopped
- 1 tablespoon of black peppercorns
- 6 tablespoons of fish sauce
- 2 tablespoons of black soy sauce
- 2 tablespoons of palm sugar or light brown sugar
- 1 tablespoon of vegetable oil
- 1 sweet red pepper, seeded and thinly sliced, for serving
- A handful of cilantro leaves, for serving
For the vinegar sauce (optional)
- 75 ml of apple cider vinegar
- 1 tablespoon of powdered sugar
- 1 medium red pepper, chopped or sliced
- Put the beef in a saucepan and add the broth or water. Bring to a boil then reduce the heat to minimum and simmer gently for 15 minutes.
- Place the garlic, coriander stems and peppercorns in a small food processor and reduce to a paste, or pound in a mortar and pestle.
- Mix the fish sauce, soy sauce, 1/4 tsp. salt and sugar in a bowl. Stir to help dissolve the sugar.
- Heat the oil in a pan and brown the dough for 30 seconds. It is important not to let the garlic burn. Add this to the fish sauce.
- Remove the scum that has accumulated in the pan with a skimmer and stir in the contents of the bowl. Cover the pan, keep it on low heat and cook for 3 hours. Stir occasionally. Towards the end of cooking, check the thickness of the juices – leave the lid closed if you want them to thicken.
- To make the vinegar sauce, heat the vinegar and sugar together, stirring to help the sugar dissolve. Add the chilli and let cool.
- Sprinkle the sliced chili and cilantro over the beef and serve the vinegar sauce on the side.