Monday, 20 June 2011

Thai Beef Casserole

   Preparation time: 20 minutes
   Cooking time: 45 minutes  (longer in oven)

  • 500 gm diced casserole meat
  • 1 small onion
  • 2 cloves of garlic
  • Fresh ginger
  • 1 Chili
  • Half lime
  • 1 bay leaf
  • 1 Kaffir lime leaf
  • Corriander seeds
  • Cumin seeds
  • Coconut milk 165 ml
  • Soy sauce (2 Table Spoon)
  • Fish sauce (1 Table Spoon)
  • Beef stock 150 ml
  • 3 Table spoon Olive Oil


Trim your meat and cut into large cubes.

Add olive oil to a very hot pot so it reaches smoking point.

Add meat and caramelise evenly without burning.

Meat should be well caramelized on all sides.

Add diced onion, mix well with meat and also caramelise until brown for colour.

Add one teaspoon of Cumin seeds and one of Coriander seeds.

Pound well using mortar and pestle into powder.

Add to meat and mix well to release aromas, continue caramelisation process.

Finely Slice Kaffir lime leaf.

  1. Add one whole bay leaf.
Add one small whole chopped whole chili.

Add two cloves of finely grated peeled garlic.

 Add a similar quantity of grated fresh Ginger, 

Add grated lime zest and squeeze half lime juice to mixture.

Add two tablespoons of Soy sauce,

Add one tablespoon of Fish sauce,

 and  the fresh Beef stock. (Use stock cubes and water if real stock is not available)

Pour in Coconut Milk. (Small 165ml can)

Then Cook in Pressure cooker for 45 minutes
or in covered Roast Pot for 2.5 hours at 150 C.
Check every 30 minutes, make sure that by the end there's plenty
of liquid.  Add water if drying out too quick.

Serve with plain rice and green vegetables.

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