900g/2lb Beef Shin/Stewing Beef
1 Tin of Coconut Cream
600g/1lb 2oz Udon Noodles
3 tsp Coriander Powder
12 Small Shallots
4 Cloves of Garlic
1 Piece of Ginger
4 Fresh Chillies
1 Tsp Saffron Powder
1 Stalk of Lemongrass
1 Piece of Thai Ginger, crushed
3 Lemon Leaves
6 Bay Leaves
2.5cm piece of Tamarind diluted with 1 cup of water
Half Tsp of Salt
Half Tsp Sugar
Gently saute all the ground ingredients in a little vegetable oil. Add in the coconut milk and the tamarind water to the pan and cook for 50 minutes. Add salt, sugar and leaves. Bring to the boil, then simmer.
Cook the Udon noodles according to instructions on the packet. Meanwhile, brown the beef shin. Place the beef in the pan to cook, stirring at intervals of 5 minutes until almost all of the liquid is absorbed and the meat is tender. This will take over 1 hour. If the meat is still not tender, add water and cook until ready.
Serve on a bed of udon noodles, and sprinkle generously with deep-fried shallots and coriander leaves.
Source: Dominica Yang
Cut from the hind leg, this popular old-fashioned cut is diced ready for slow cooking in stews, casseroles and curries.
Diced from various cuts, this lean meat is perfect for pies, pasties and casseroles.
From the shoulder, this boneless cut makes wonderful pies, pasties, casseroles and stews.