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Neua tom kem (slow-cooked Thai beef) recipe

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This recipe is from Kay Plunkett-Hogge’s book ‘Baan’ (Pavilion) and is one of my favourites. Do get beef shin for this – cooked slowly, it becomes so tender.Prep time: 15 minutes Cooking time: 3 hours 15 minutesFour (more if served with other dishes)For the vinegar sauce (optional)We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your.

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