Braised Lemongrass Beef w/ Nam Jim Jaew
SERVES 4
PREP TIME: 30 MINS
COOK TIME: 2.5 HOURS (BRAISING TIME)
Ingredients
FOR THE LEMONGRASS BEEF
1KG BEEF CHUCK, DICED
1 LEMONGRASS STALK, MINCED OR FINELY CHOPPED (salad BOTTOM WHITE PARTS FOR MINCING, REMOVE OUTER TOUGH LAYER)
3-4 GARLIC CLOVES, MINCED
5CM KNOB GINGER, GRATED
2 THAI CHILLIES (SUB REGULAR CHILLIES ALSO), DE-SEEDED AND FINELY CHOPPED
3-4 TBSP FISH SAUCE
1 TBSP RED CURRY PASTE
1 TBSP LIGHT SOY SAUCE
JUICE 2 LIMES
1 TBSP PALM BROWN SUGAR
ABOUT 1.5 TO 2 CUPS WATER OR BEEF BONE BROTH (NOT SUBMERGING BUT COMING UP HALF TO 2/3 OF THE MEAT VOLUME)
FOR THE NAM JIM JAEW
MAKES ¾ CUP THAI DIPPING SAUCE
1-2 SPRING ONIONS, GREEN PARTS ONLY, THINLY SLICED
2 TBSP CORIANDER LEAVES, FINELY CHOPPED
2-3 TSP LIGHTLY TOASTED CHILLI FLAKES
1 TSP TAMARIND PASTE, SOUR ADDITION
4 TBSP FISH SAUCE
JUICE 3-4 LIMES
1 TBSP PALM SUGAR
1 SHALLOTS, SLICED LONGWAYS
1-2 TBSP TOASTED RICE POWDER, FROM THAI STICKY RICE, GROUND IN A MORTAR & PESTLE
SPLASH WATER (TO TASTE IF NEEDED)
TO SERVE
COOKED JASMINE RICE, AROUND 1 CUP EACH
CHARRED ROTI BREADS, 1 PER PLATE
FRIED SHALLOTS, FOR TOPPING RICE
TORN CORIANDER LEAVES
LIME CHEEKS
EXTRA TOASTED RICE POWDER, TO GARNISH
Equipment
DUTCH OVEN OR HEAVY BASED POT WITH OVEN PROOF LID
MORTAR & PESTLE
SMALL FRY PAN
RICE COOKER OR SAUCEPAN TO COOK RICE
Method
AFTER SLICING THE BEEF, PREPARE THE MARINADE (ALL INGREDIENTS ASIDE FROM THE WATER/BONE BROTH)
WITH THE AROMATIC INGREDIENTS I.E. GARLIC, GINGER, LEMONGRASS, CHILLIES YOU CAN EITHER PROCESS IN A FOOD PROCESSOR, POUND WITH A PESTLE IN A MORTAR OR FINELY CHOP/MINCE WITH A SHARP KNIFE. COMBINE WITH OTHER MARINADE INGREDIENTS AND COAT BEEF
MARINATE THE BEEF AND SET ASIDE. IF YOU HAVE TIME, MARINATE IN THE FRIDGE FOR 12-24 HOURS. OTHERWISE, MOVE TO SEARING IN YOUR DUTCH OVEN
PREHEAT THE OVEN TO 150-160 DEGREES CELSIUS, FAN FORCED OVEN SETTING
IN 1-2 TBSP NEUTRAL OIL (I USED PEANUT) SEAR YOUR BEEF ON ALL SIDES FOR A COUPLE OF MINUTES TO BROWN AND LOCK IN ALL THOSE FLAVOURS
ADD WATER/BONE BROTH AND COVER WITH LID. PLACE IN THE OVEN TO BRAISE FOR 1.5 HOURS. CHECK AT 1.5 HOURS TO ENSURE LIQUID HASN’T EVAPORATED TOO MUCH. PLACE BACK IN OVEN FOR ROUGHLY ANOTHER HOUR
WHILE THE BEEF IS IN THE OVEN PREPARE YOUR THAI DIPPING SAUCE. TOAST THE STICKY RICE IN A SMALL FRY PAN UNTIL NUTTY IN SMELL AND GOLDEN IN LOOK. POUND INTO A COARSE/FINE TEXTURE IN A PESTLE & MORTAR. SET ASIDE
ADD ALL DIPPING SAUCE INGREDIENTS TO A BOWL AND TOSS TO COMBINE. TASTE AND ADJUST. ADD MORE SUGAR FOR SWEETNESS, FISH SAUCE FOR SALTINESS, TAMARIND FOR SOURNESS OR LIME FOR ACIDITY. SET ASIDE
COOK YOUR RICE IN A RICE COOKER OR OVER THE STOVE VIA THE ABSORPTION METHOD. SET ASIDE
REMOVE YOUR BEEF FROM THE OVEN AND IT SHOULD BE SUPER TENDER AND ABLE TO FALL APART WITH A FORK
CHAR YOUR ROTI BREADS IN A DRY FRY PAN UNTIL PUFFY AND CHARRED EACH SIDE, I USED KATOOMBA BREADS
TO EACH PLATE LOAD UP WITH A CUP OF RICE, TOPPING WITH FRIED SHALLOTS. ADD A SPOONFUL OF THE BEEF, A ROTI BREAD, SMALL RAMEKIN OF THE DIPPING SAUCE, TORN CORIANDER LEAVES AND GARNISH WITH EXTRA TOASTED RICE POWDER - ENJOY!
