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MANNING VALLEY NATURALLY YELLOW CURRY OF CORNED BEEF AND POTATOES

Serves
8
Prep
15mins
Cook
3.5hrs
DIFFICULTY
medium
Ingredients
  • 1.4kg piece Manning Valley Naturally corned beef
  • 4 sticks lemongrass, split
  • 6 cinnamon sticks
  • 4 brown onions, finely sliced
  • 6cm piece ginger, cut into fine batons
  • 8 cloves garlic, sliced
  • 6 Kaffir lime leaves, very finely sliced
  • 12 cardamom pods
  • 6 star anise
  • ¼ cup extra virgin olive oil
  • 1 Tbsp sesame oil
  • 1L chicken stock
  • 400ml coconut cream
  • 6cm piece turmeric, grated
  • 2 Tbsp fish sauce
  • 1 Tbsp tamarind paste
  • 12 medium potatoes, peeled
  • coriander leaves and jasmine rice, to serve
Method
  • Rinse the corned beef well, then pat dry with kitchen paper. Pour the vegetable oil into a large heavy-based saucepan and fry the beef on all sides for 10 minutes, until well-browned. Add the lemongrass and cinnamon, then cover with water and bring to a simmer. Cook for 3 hours, topping up the water from time to time.
  • Combine the onion, ginger, garlic, cardamom pods, star anise and oils in a large saucepan and cook over a moderate heat and cook for 10 minutes, until just softened. Add the stock, coconut cream, turmeric, fish sauce and tamarind, then bring to a simmer. Add the potatoes and cook gently until just tender.
  • Shred the beef and mix into the curry, then serve with coriander and jasmine rice.
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