Feeding a crowd? Kevin Nguyen, Head Chef at Le Feu (in the Melbourne suburb of Aspendale), has supplied this crowd-pleasing recipe that fits the bill!
10kg wagyu shin shank (Mayura Station), diced into 3cm cubes
100g rice flour
100g glutinous rice flour
100 tapioca flour
1.6kg homemade yellow curry paste
6 stalks lemongrass, bruised
8.5L coconut cream
750ml Son’s fish sauce premium
750g palm sugar
4kg shallots, peeled and cut into
20 long red chilli, deseeded
zest of 40 limes
1kg turmeric, peeled and sliced
2kg coriander root, washed
600g galangal, peeled and sliced
To make: Place all ingredients in a blixer and blend to a smooth paste.
6 large ripe pineapples, diced into
250ml Nuoc Mam Cham
250ml Saigon Sriracha
1 tspn sweet paprika
To make: Combine Nuoc Mam Cham, Saigon Sriracha and paprika to make marinade. Place diced pineapple in the marinade for 5 mins. Then roast at 200˚C for 45 minutes.
10 carrots, peeled and diced into 2cm cubes
To make: Marinate the diced carrots in shallot oil for 5 mins; roast at 200˚C for 25 minutes.
Long red chillies, spring onion, Thai basil, coriander
1) While stirring, cook the curry paste till the aromatic fragrance is noticeable, then add palm sugar and fish sauce. Once combined, add coconut cream. Cook over low heat until boiling; simmer for 15 minutes.
2) Meanwhile lightly coat the beef with the mixed flours then pan sear to golden brown.
3) Place the beef into 2 deep gastro tray, add the paste to cover the beef. Bruise the lemongrass and add on top. Then cover with baking paper and foil. Use a bamboo skewer or sharp knife to pierce the cover to allow steam to escape while cooking.
4) Cook overnight (12 hours) at 110°C.
Add meat (300g), sauce (250g) and carrots (5pcs) to claypot. Heat up on slow heat until small bubbles form and dish is properly hot. Garnish with roasted pineapple (1 tsp), sliced chillies, spring onion, coriander and Thai basil. Serve with a bowl of rice or Banh Mi.