Pierre-Henri Morel Châteauneuf-du-Pape Lieu-Dit Pignan

Grower: Pierre-Henri Morel
Grape Variety: Grenache
Style: Savoury and Vibrant
Country: France
Appellation: Rhône
Vintage: 2010/11
Closure: CORK
Alcohol: 15% ABV
Bottle Size: 75cl

Spiced Salad of Braised Beef with Roasted Rice

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2

INGREDIENTS

For the braised beef //

300g/11oz piece beef skirt (or shin or strap from the fillet or the sirloin)
2 tbsp Thai fish sauce (nam pla)
400ml/14fl oz coconut milk
1 thumb-sized piece galangal
2 stems lemongrass, bruised
1 thumb-sized piece root ginger, roughly chopped
6 lime leaves

For the dressing //

2 dried red chillies, de-seeded, toasted in a dry pan and crushed
1 large lime, juice only
2 tbsp Thai fish sauce (nam pla)
2 tbsp palm sugar (or dark sugar)

For the salad //

1 green mango or half a green papaya
2 handfuls beansprouts
4 tiny Thai shallots, thinly sliced (or 2 larger shallots)
1 small bunch fresh coriander, leaves only
1 small bunch fresh mint, torn leaves only
1 small bunch fresh Thai basil, leaves only (or ordinary basil if Thai basil is unavailable)
100g/4oz basmati rice, soaked, drained and roasted in a pan until golden

1. Place the beef into a bowl and toss with the fish sauce. Cover and place in the fridge overnight.
2. The next day, when ready to cook, preheat the oven to 200C/400F/Gas 6.
3. Remove the beef from the fridge and drain off any excess fish sauce.
4. Transfer the beef into a roasting tray and add the coconut milk, galangal, lemongrass, ginger and lime leaves.
5. Stir together and cover with foil.Place in the oven and cook for 40 minutes.
6. After 40 minutes turn the oven up to 220C/430F/Gas 7.
7. Remove the foil and turn the beef over before cooking for a further hour.
8. Check from time to time that there is enough liquid, adding a little water if it's too dry, and turning the beef occasionally.
9. After an hour the liquid should have evaporated and the meat browned.
10. Remove from the oven and transfer the meat onto a plate to cool - do not refrigerate unless using the next day as it is better served at room temperature.
11. When cool, slice the beef thickly.
12. To make the dressing, place the chillies, lime juice, fish sauce and palm sugar into a pestle and mortar and pound to combine.
13. Peel and shred the mango or papaya and put in a large bowl with the beansprouts and sliced shallots.
14. Add a generous amount of the dressing and the sliced beef to the mango or papaya and stir to combine.
15. Leave to one side for five minutes to allow the flavours to come together.
16. When ready to serve, add the herbs and toss to combine.
17. Transfer to a serving plate and top with the crushed roasted rice.