Gastronomixs

Thai beef neck stew

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Serves 4.

Thai beef neck stew

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Ingredients

2

kg

chuck eye roll/beef neck

2

stalks

lemongrass

4

 

kaffir lime leaves

2

 

bay leaves

400

ml

coconut milk

4

 

mini aubergines or 1 large aubergine, cubed

2

 

red chilli peppers

200

ml

fish sauce

 

 

brown sugar

 

 

coriander

10

 

green chilli peppers

50

g

coriander seeds, toasted

2

stalks

lemongrass (soft section only)

2

 

limes, zest

3

cm

galangal

3

cm

root ginger

5

 

garlic cloves

10

 

sprigs of coriander

3

 

shallots

5

 

dried Spanish peppers (lombok), soaked

50

g

trassi (shrimp paste)

 

 

soybean oil

Preparation method

  • Trim the beef neck and remove all the membranes. Cut the meat into cubes.
  • For the green curry paste, purée the chillies, coriander seed, lemongrass, lime zest, galangal, ginger, garlic cloves, sprigs of coriander, shallots, Spanish peppers, and trassi in a food processor.
  • Sear the meat in small batches on a high heat and remove from the pan. Use the same pan to fry the cubed aubergine.
  • Gently fry the green curry paste in a large pan without browning it. Add the meat.
  • Add half of the coconut milk, the fish sauce, the brown sugar, the crushed lemongrass, the bay leaves, and the kaffir lime leaves.
  • Allow to stew uncovered for two hours. Then add the rest of the coconut milk and the cubed aubergine, and allow to stew for another two hours. Add a little water or coconut milk if the stew becomes too dry.
  • Remove the lemon grass, bay leaves, and kaffir lime leaves and garnish with strips of red chilli pepper and coriander leaves. 

Serving suggestions

  • As a main dish. Serve with basmati rice and a tomato, cucumber, and red onion salad.
  • Serve the curry with fresh vegetables and naan.

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