- 4 T coconut oil
- 2-2.5 kg whole beef neck
- 3 red chillies
- 6 garlic cloves, roughly chopped
- 1 vanilla pod, split
- 1x10 cm ginger piece, chopped into large chunks
- 2 lemongrass stalks, cut lengthways
- 2x400ml coconut milk cans
- 2 cups chicken stock
- 2 limes, juiced
- 3 T fish sauce
- Salt, to taste
- Jasmine rice, for serving
Preheat the oven to 150°C.
Heat 2 T coconut oil in an ovenproof pan over a medium heat. Add the beef neck and brown both sides. Remove the meat from the pan and set aside.
Heat the remaining coconut oil, then add the chillies, garlic, vanilla, ginger and lemongrass and fry for 3 minutes until browned and fragrant.
Pour in the coconut milk and stock and increase the heat. Bring to the boil and add the meat. Cover with a heavy lid or tinfoil and roast for 4–5 hours. Turn the meat throughout the cooking process.
Remove from the oven and place the meat in a separate dish. Reduce the cooking liquid on the stove for 30 minutes over a medium heat. Return the meat to the sauce.
Stir in the lime juice and fish sauce. Season lightly with salt if necessary.
Shred the meat in the saucepan. Serve in the pan with jasmine rice.