Preparation time 20 minutes
Cooking time 2 hours 50 minutes
4 x 300gm beef shin, bone in
1/3 cup red curry paste
1 tbsp sunflower oil
2 shallots, thinly sliced
4cm piece ginger, finely grated
2 garlic cloves, crushed
1 400ml can of coconut milk
1 1/2 cups (375ml) beef stock
1 lemongrass stalk, halved, bruised
2 kaffir lime leaves
2 tbsp fish sauce
1 tbsp palm sugar, finely grated
2 Japanese eggplants cut into 3cm pieces
350gm butternut pumpkin, peeled cut into 3cm pieces
175gm green beans, trimmed, halved, blanched
Juice of 1 lime
Steamed broccolini, Jasmine rice, Thai basil, sliced red chillies, lime wedges, to serve
1 In a large snap lock bag or shallow glass bowl place the beef and curry paste. Rub to coat and marinate in the fridge for 30 minutes or overnight, if time allows.
2 Heat the oil in a large ovenproof casserole dish over medium heat and cook the shallots, garlic and ginger for 1 to 2 minutes until slightly softened. Add the beef and cook for 3 to 4 minutes or until seared.
3 Add the coconut milk, stock, lemongrass, kaffir lime, 1-tablespoon fish sauce and palm sugar and bring to the boil. Reduce to a low simmer, cover surface with a circle of baking paper and then cover with a lid or foil.
4 Gently braise for 2 to 2 1⁄2 hours or until meat is tender and falling off the bone.
￼5 With the lid off, add the pumpkin and eggplant to the curry with 20 minutes cooking time remaining. Remove from heat and stir through the beans, remaining fish sauce and limejuice.
6 Steam broccolini and prepare jasmine rice according to packet directions.
7 Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges.
1 If you have time, try marinating the beef overnight to allow the flavours to intensify.
2 For something different, serve this dish with pita or naan .
3 Beef shin bone-in is also known as Osso Bucco or shank.
4 If you can’t find beef shin, chuck steak is an equally delicious cut that can be substituted for this recipe.
5 The beef shin can also be cooked in a slow cooker for approximately eight hours, so try throwing it all together in the morning to come back to a ready-to-go dinner.
The Carousel thanks Beef & Lamb Australia for this recipe