Vietnamese Beef Curry
BROUGHT TO YOU BY Greenlea Butcher Shop
GREENLEA BUTCHER SHOP DELIVERS EXPORT-QUALITY NEW ZEALAND BEEF, LAMB, AND VENISON TO YOUR DOOR. NO FUSS.
If you have ever had the privilege of experiencing fresh meat at your dinner table, you will no doubt remember the taste. Greenlea Butcher Shop deliver that exact experience to your table.
A local, online butcher with premium, export-quality New Zealand beef, lamb and venison. Each cut is vacuum-packed, keeping it as fresh as can be and locking in all those natural juices and nutrients.
100% grass-fed and pasture raised, hormone-free and antibiotic-free, Greenlea Butcher Shop age their product to absolute perfection, ensuring tenderness at every bite.
You have the option of pre-curated boxes or to build your own, with over 36 cuts to choose from. There is a minimum purchase of $99.00 with free delivery on all orders. Prices range from $9.50 to $110.00 per cut.
If you’re stuck on ideas of what to cook, there is a gorgeous array of recipes on their website www.greenleabutcher.co.nz/recipes
Ordering online is convenient, delivery is quick, and taste is guaranteed.
Facebook: @GreenleaButcherShop
Instagram: @greenleabutchershop
Recipe and photographs by @roz_mcintosh_ for Greenlea Butcher Shop.
VIETNAMESE BEEF CURRY
SERVES: 4-6
INGREDIENTS
2 kg Greenlea Butcher Crosscut Steak (cut into 2.5cm cubes)
6 tbs olive oil
8 shallots (peeled and cut into thick rounds)
2 carrots (diced)
4 tsp ground turmeric
6 tbs curry powder
1 tsp sea salt
1 tsp black pepper
2 tbs ginger (peeled and grated)
8 garlic cloves (peeled and crushed)
1200ml Restore Beef Bone Broth
6 tbs fish sauce
1/4 cup coconut cream
Salt and pepper to taste
2 cups baby spinach leaves
2 kaffir lime leaves (finely sliced)
1/2 cup coriander (roughly chopped)
4 limes (cut into wedges)
1 red chilli (thinly sliced)
METHOD
Preheat the oven to 160°C.
Place a large cast iron casserole dish, with a lid, on a medium/high heat. Add 2 tbs of the olive oil.
Brown the beef in batches and set aside. Add the shallots and carrot, sauté for 3-4 minutes. Add the spices, seasoning, ginger, and garlic. Cook for a further few minutes.
Return the beef to the dish and pour over the Restore Beef Bone Broth and fish sauce. Bring up to a simmer, cover, and place into the preheated oven to cook for 2 hours until the meat is tender.
Remove from the oven and add the coconut cream. Reheat through on the stovetop. Stir through the spinach leaves and thinly sliced lime leaves.
Serve sprinkled with coriander, chilli, and lime wedges.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.