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Categories:
beef chuck cooking oil cinnamon cloves anise cardamom milk tamarind pulp lime coconut sugar salt shallots garlic ginger chilies
Viewed: 11 - Published at: 5 years agoIngredients
- 10 pounds boneless beef chuck (cut into cubes)
- 1/2 cup cooking oil
- 4 cinnamon sticks (about 2-inch long)
- 10 cloves
- 10 star anise
- 10 cardamom pods (bruised)
- 1 pound lemongrass (cut into 4-inch length and pounded)
- 4 cups thick unsweetened coconut milk
- 1 cup tamarind pulp (soak in warm water to steep then strain for the juice and discard pulp)
- 15 kaffir lime leaves (very finely sliced)
- 1 cup dessicated toasted coconut
- 1/2 cup sugar/palm sugar or to taste
- Salt to taste
- 15 shallots
- 4 inch galangal
- 1/2 cup of minced lemongrass (white part only)
- 15 cloves garlic
- 4 inch ginger
- 15-20 dried chilies or 8 fresh Birds Eye Chili
Method
- Chop the spice paste ingredients and then blend it in a food processor until it turns to paste.
- Heat the oil in a bottom-heavy pot, add the beef and the pounded lemongrass and stir, browning the meat.
- Add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
- Be careful not to let them burn.
- Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently.
- Add the kaffir lime leaves, toasted coconut and sugar/palm sugar.
- Turn the heat down to low, cover and simmer for 2 1/2 hours or until the meat is really tender and the cooking liquid has thickened and greatly reduced to gravy.
- Stir occasionally to prevent sticking or burning.
- Add salt to taste.
- If necessary, add more sugar to taste.
- Serve with steamed rice or let cool and freeze for later.
