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Sunday, 10 June 2012

Beef Braised in Coconut Milk

Oh the weather is so cold and miserable at the moment, it is winter after all. The season to stay in doors and cook steaming pots of tasty warming meals. For me these days are perfect for  a slow cooked dish , filling the house with beautiful cooking aromas. So many to choose from, but today I have chosen a dish that is a curry, a beef rendang  it is a relatively dry curry, Indonesian in origin.  Don't let the list of ingredients put you off. Once prepared, sit down and snuggle under a rug, read a book, watch a movie or do some sewing, bliss! Oh you do have to get up and give it a stir every so often !

1 Kilo Beef shoulder, blade or gravy beef

Spice Mix

3 tablespoons vegetable oil
3 large  french shallots peeled and finely sliced ( you can use onion if you wish )
8 large garlic cloves peeled and chopped
30 grams turmeric fresh if available otherwise a tablespoon of turmeric powder
35 grams of ginger peeled and chopped
35 grams of galangal (this looks a bit like ginger and is available at any good fruit and vegetable shops
35 grams of candlenut ( substitute Brazil nuts if unavailable ) roasted and chopped
3-4 fresh large red  chillies  halved sliced  and seeded ( the dish does require chillies you can use approx 100 gram less or more depending on your tastes)
3/4 teaspoons crushed black pepper

2 lemongrass stalks peeled and finely chopped
3 kaffir lime leaves bruised
3 curry leaves bruised
800 mls  of coconut milk or  2 large tins
800 mls of beef or chicken stock
Note you can use all coconut milk if you wish which is more the tradition but I do find it a little too rich so use half and half. If using all coconut milk it will evaporate faster than half milk and half stock, so you may want to reduce the amount of stock. You can also cook on the stove top for a little longer to reduce the liquid.

Chop the beef into 2-5 approx cm cubes and set aside.
Prepare the spice mix. You can use a mortar and pestle or a food processor, if you have one, otherwise just chop all the ingredients, don't have to be too fine, leaving lemongrass, lime leaves and curry leaves out.
Use a heavy braising or casserole pot, and fry off the spice mix until fragrant and darker in colour. Add half the coconut milk and slowly bring to a simmer. Add the chopped lemongrass, and bruised lime and curry leaves, then your beef cubes to the pot . Simmer gently for a couple of minutes before adding the stock and remaining coconut milk. Cover with lid and place in a slow oven 160 for approx 2 hours, or until the meat is very tender and most of the liquid absorbed.
If the meat is not tender enough but the liquid is absorbed you can continue to cook adding small amounts of coconut milk, on the stove top.
Serve in bowls with steamed rice, yoghurt, a beautiful chutney like Baxters Mango maybe some lime pickle and garnish with some shredded lime leaves or fresh chilli.

1 comment:

  1. Curry, footy and friends - great way to spend a Saturday night. Going to whip up this one tonight and while it's slowing cooking - some stitching!! Angela