On 3rd April 2016, This was Dinner…
When slow cooking, shin beef turns into the most delicious, melt in the mouth bit of meat you could ever have. Pop it in a mouth buzzing curry and enjoy.
I’m not sure if it is proved but I believe that freezing chillies takes away some of the heat, so with that in mind I used one ghost chilli, two scotch bonnets and two yellow chillies for this. You can use less (or more if that is your thing), we like our stuff hot and this was H.O.T. Oh and I don’t deseed either – ever.
- Trim some shin beef and cut into chunks (don’t be afraid to leave some fat on)
- Finely chop an onion
- Peel & roughly chop some ginger
- Peel a few garlic cloves
- Roughly chop your chillies
- Deseed and slice a pepper
- Prepare about 250ml of beef stock
- Toast some desiccated coconut
- Pick a few coriander leaves
- Get curry powder, cardamom pods, 2 star anise, turmeric, light coconut milk, oil & seasoning ready
Throw it together…
Heat some oil and cook the onion until softened, let it cool a little.
Pop the onion in a processor with the ginger, garlic, chillies and turmeric and whizz up.
Heat some oil and brown the meat in batches then set to one side.
Add the paste to the pan and cook for a few minutes. Pop the curry powder in along with the cardamom pods and star anise. Stir then add the beef stock and stir well. Pop the beef back in the pan along with any juices.
Ad half of the coconut milk and simmer then turn low, pop the lid on and cook for two hours. Check it occasionally and if it looks like it is drying out, add water.
After the two hours, remove the lid and add the remaining coconut milk along with the pepper. Stir well and cook for another half hour.
Dish it up…
Serve garnished with the desiccated coconut and some coriander along with a side of jasmine rice.
This was another old scrap from a Morrison’s magazine.