Servings: 6
- Cheesecloth + string
INGREDIENTS
- 3 pounds beef (chuck, short ribs, or in this case, Brian used an end off a rib roast he had in his freezer, cut into large cubes)
- 3 cups coconut milk
- 10-12 kaffir lime leaves, or lime leaves
- 3 stalks lemongrass, bashed with the back of your knife
- 1 cinnamon stick
- 2 star anise pods
- 2 teaspoon coarse salt
- 2 tablespoon oil
Paste:
- 5 shallots
- 1" ginger, peeled
- 1" galangal, peeled
- 1" fresh turmeric, peeled (2 teaspoons powder)
- 5 garlic cloves, peeled
- 2-3 chilies, bird's eye/Thai chili
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1-2 tablespoons oil
INSTRUCTIONS
- Preheat the oven to 300°F (150°C). Blend all the paste ingredients until smooth, adding just enough oil for it to come together. Set aside.
- Salt the beef and heat up a skillet over medium-high heat. Add 1 tablespoon of oil and sear the beef on all sides. Remove and set aside. Add the paste to the pan and sauté until the moisture is gone and the paste starts to turn a light brown color.
- Add the beef back in, cover with coconut milk. Add the lime leaves, lemongrass, and remaining spices (tie spices up in a cheesecloth pouch for easier removal later). Cover with a lid and bake for 90 minutes.
- Remove the lid and place back in the oven to allow the liquid to reduce and thicken, creating a thicker "sauce" that caramelizes the meat. This will take about 2-3 hours. Make sure to watch it carefully and stir occasionally. Serve with steamed rice and garnish with red chili and cilantro.