SMOKED BONE-IN BEEF SHIN CURRY WITH KERISIK & ONION PICKLE – BY MATTHEW BURGESS

One of our favorite BBQ chefs, Matthew Burgess, is back with a new recipe to help you make the most of the bone-in shin we supply—perfect for tempting you into the great outdoors (or at least the back garden).

This dish features his new Blak Ember Sauce, used in an onion pickle to cut through all that rich, smoky goodness. The result? A bold and vibrant combination that’s just the thing to lift you out of the winter blues.

Oh, and psst… you can now buy his new sauce from our online store! Inspired by a recipe from his second mum back in New Zealand, this tangy, sweet, and smoky sauce is packed with love.

Curry Paste

Ingredients:

• 2 banana shallots, peeled and roughly chopped

• 2 sticks lemongrass, trimmed and chopped

• 1 thumb-sized piece of ginger, peeled and roughly chopped

• 2 red chillies, de-seeded and roughly chopped

• 3 cloves garlic, roughly chopped

• 1 cup vegetable oil

• 2 tbsp Maldon sea salt

Method:

1. In a food processor, combine the shallots, lemongrass, ginger, chillies, and garlic.

2. Add the vegetable oil and Maldon sea salt.

3. Blend until a smooth paste forms.

Tomato Curry

Ingredients:

• 1 bone-in beef shin (2kg), smoked or roasted on the BBQ for 1 hour

• 2 tins chopped tomatoes

• Prepared curry paste

• 1 tin coconut milk

• 400ml water

• 1 bunch coriander, roughly chopped

• 6 cardamom pods

• 2 star anise

• 3 pieces cassia bark (or cinnamon sticks)

• 5 tbsp palm sugar

• 1 small jar tamarind paste

• 4 tbsp fish sauce

• 4 small tomatoes, chopped

Method:

1. Preheat your BBQ and smoke or roast the beef shin for 1 hour until well-cooked and infused with a smoky flavor.

2. In a large pot, add the curry paste and cook for 5 minutes.

3. Add the chopped tomatoes and cook over medium heat until they break down and become saucy.

4. Pour in the coconut milk and 400ml of water, stirring to combine.

5. Add the cardamom pods, star anise, and cassia bark (or cinnamon sticks). Stir and let the spices infuse for 5 minutes.

6. Stir in the palm sugar, ensuring it dissolves into the sauce.

7. Mix in the tamarind paste and fish sauce, combining well.

8. Add the smoked beef shin, cover with a lid, and reduce the heat to low.

9. Simmer, stirring occasionally, for up to four hours, until the beef is tender and falling off the bone and the sauce is rich and flavourful.

Blak Ember Onion Salad

Ingredients:

• 3 tbsp Blak Ember

• 1 red onion, shaved thin

• 1 tsp cumin seeds

• ½ lemon, juiced

• Pinch of salt

Method:

1. Peel and thinly shave the red onion using a mandolin slicer or a sharp knife.

2. In a small dry pan over medium heat, toast the cumin seeds for 1-2 minutes until fragrant. Be careful not to burn them.

3. Squeeze the lemon juice into a small bowl, removing any seeds.

4. In a large mixing bowl, combine the shaved onion, toasted cumin seeds, and Ember.

5. Add the lemon juice and a pinch of salt, then gently toss until well combined.

Coconut Kerisik

Ingredients:

• 1 cup desiccated coconut

• 2 tbsp crispy shallots or fried onions

• 2 tbsp toasted sesame seeds

Method:

1. Place the desiccated coconut in a pan over medium heat. Stir continuously until golden brown.

2. Add the crispy shallots and toasted sesame seeds, mixing well.

3. Remove from heat and let cool before using or storing.