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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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This is a lovely asian beef stew.It is meant to be a dry stew but If you want a runny sauce then top up coconut milk during cooking. I add a small tub of cream at the end to make it extra rich. It is always a big hit at dinner parties I also usually stew the beef for around 4 hours so it is melt in your mouth. Ingredients:
1 1/2 liters coconut milk |
1 1/4 kg beef brisket or 1 1/4 kg beef silverside, cut into 2cm cubes |
1 stalk fresh lemongrass, halved and bruised |
2 kaffir lime leaves |
5 shallots, chopped |
3 garlic cloves, chopped |
4 cm piece fresh ginger, peeled & chopped |
1 teaspoon ground turmeric |
5 red chilies, deseeded & chopped |
1/2 teaspoon ground galangal |
1/2-1 cup cream, to taste (optional for runny sauce) |
Directions:
1. Blend all ingredients for paste with 60ml of coconut milk until smooth.
2. Put remaining coconut milk in a large saucepan or wok.
3. Add the meat (cover completely with the coconut milk).
4. Add the paste from the blender & the rest of the ingredients.
5. Stir & cook on a medium heat uncovered, simmering for 2 hours.
6. Cook for a further 30 minutes, stirring frequently as the coconut milk becomes oily.
7. When thick & brown, stir all the time for approximately 15 minutes until the oil has almost disappeared, absorbed by the meat.
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