Ingredients
- 1.2 kg beef roasting joint
- 2 red onions ,chopped
- 1 garlic bulb ,chopped
- 1 green chilli ,left whole
- 2 cm piece of ginger ,grated
- 3 Jarred roasted red peppers ,sliced
- 100 g coconut block
- 1 beef or chicken stock (I use homemade but store bought is fine)
- 1 tbsp peanut butter
- 400 ml boiling water
- 6 kafir lime leaves
- 2 tbsp thai curry paste
- 2 tbsp soy sauce
- 1 tbsp honey
- Good pinch of salt and pepper
- 150 g mushrooms
- The juice of a lemon just before serving.
Optional garnishing
- Fresh coriander
- Pine nuts
Instructions
- Add all the ingredients except for the mushrooms and lemon juice. Stir well before placing the lid on and cooking on low for 8-12 hours. The longer you leave it, the more tender the beef will become.
- 2 hours before the end of cooking, add the chopped mushrooms and give it a stir before placing the lid back on.
- 30 minutes before you are ready to serve, either slice or shred the beef into small chunks. Place the lid back on so that the beef takes on all the lovely flavour from the sauce.
- Just before serving, add the juice on 1 lemon and stir well.
- On this occasion, I served mine with mashed potato a side of roasted tenderstem, radish and topped with fresh coriander and pine nuts.
Notes
This meal would also go fantastic with:
- Noodles
- Rice
- Pasta
- Jacket potato
- Veggies of choice
Nutrition
Calories: 431kcal | Carbohydrates: 12g | Protein: 45g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 124mg | Sodium: 538mg | Potassium: 944mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1409IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 8mg
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