Khao Soi of Braised Beef

A rich, spiced redolent curry of melt-in-the-mouth slow-cooked grass fed beef.

Serves 6

For the Braised beef:

800ml coconut cream
1ltr Chicken stock
2 pandan leaves knotted
50 g ginger
4 whole dried red chillies
100ml Thai light soy
80g Palm sugar
1.2 kg Beef brisket, grass fed
100ml dark soy sauce
100ml coconut oil

For the Curry Paste:

1 large red onion, peeled & diced
8 cloves of garlic
6 coriander roots, cleaned & sliced
60g fresh turmeric, peeled & sliced
80g ginger, peeled & sliced
8 long dried chillies, seeded & soaked for 10 minutes in warm water
1 pc brown cardamom
1 tbs coriander seeds
1 tsp white pepper
1 tsp cumin seed
1 tsp sea salt
60g coconut oil
Light soy to taste
Palm sugar to taste
300 g egg noodles

the beef

Rub beef with the dark soy then heat coconut oil in a heavy based pot & brown on both sides. Remove once caramelised. Using the same pot add the stock, coconut cream, palm sugar & soy. Bring to a simmer, add the dried chillies, pandan & ginger then gently add back the beef. Cover & place in the oven to braise at 160C for 3 hours.

the paste

In a wok or heavy based skillet dry roast the onion, garlic, coriander root, turmeric & ginger. Keep ingredients moving over a medium flame until caramelized & cooked through (aprox. 20mins). Add a splash of water if needed. Cool slightly then whizz in a blender until smooth. Dry roast cardamom, cumin & coriander seed then blend with pepper & salt. Sieve spice mix into the blended paste and fold through. Fry the paste in the coconut oil for 5 minutes until fragrant.

Add reserved braising liquid to the paste. Season with extra soy & palm sugar. Simmer on low heat for 15 minutes. The beef can be roasted & sliced or even grilled for a smokiness then sliced.

assemblY

Bring a pot of water to the boil & tease the noodles apart (fresh noodles will only take 2-3 mins). Rinse in warm water & drain well. Mix with a small amount of oil & dark soy then place even amounts in individual bowls. Pour the curry over the noodles then top with sliced beef. Garnish with a small amount of the fried noodles, coriander, spring onionPickled mustard greens & bean sprouts. (You can reserve some noodles and fry ahead of time as a garnish).