Thai Coconut Braised Beef Cheeks

Feeds 4

Ingredients

Coconut Stock

Makes 1.5 L

3 stalks lemongrass (pale part only)
2 large knobs galangal
4 large red chillies
1/2 red onion
3 tbsp vegetable oil
800ml coconut cream
3/4 cup fish sauce
120g palm sugar
2 1/2 cups water

This can be prepared in advance. It can be stored in an air-tight container in the fridge for up to a 3 days, or in the freezer for up to 3 months.

Beef Cheeks

2kg beef cheeks
1/2 cup kecap manis
1.5L coconut stock
2 tbsp coconut cream
Lime wedges, to serve

Method

Coconut Stock

Place lemongrass, galangal, chillies, and red onion in a food processor and process until roughly chopped.

Heat oil in a large, heavy-based saucepan and sweat the lemongrass-chilli blend for 5-10 minutes.

Add coconut cream, fish sauce, palm sugar and water, and bring to a boil. When sugar has dissolved, either lower to a simmer and use immediately, or refrigerate or freeze.

Beef Cheeks

Marinate the beef cheeks in kecap manis and place in the fridge overnight.

Sear the cheeks in batches on all sides until golden brown in a large heavy-based saucepan.

Place all cheeks in the pot and cover in coconut stock. Simmer on a very low heat for 5-6 hours or until the meat can easily be shred apart.

Serve the cheeks with rice and ladle over some more of the coconut stock sauce. Service with lime wedges.

Based on a recipe from Chin Chin

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