Coconut Beef
Ingredients
- Ingredients
- 1 kilogram Pot roast
- 2 shallots
- 2 garlic cloves
- 2 centimeters fresh ginger
- 2 centimeters Galangal
- 1 sprig Lemongrass (white part only)
- 2 dried chili peppers
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 tsp ground Turmeric
- 2 Tbsps vegetable oil
- 400 milliliters Coconut milk
- 2 Kaffir lime leaves
- 1 tsp Tamarind paste
- 250 grams Basmati rice
- salt
- freshly ground peppers
- 1 tsp Lime juice
- to garnish
- Kaffir lime leaf
- red chili peppers
Preparation steps
Rinse meat, pat dry and cut into bite-sized cubes. Peel and chop shallots, garlic, ginger and galangal. Chop lemon into pieces. In a blender, combine shallots, garlic, ginger, galangal, lemon, chile pepper, cumin, coriander and 1 tsp turmeric. Puree to make a paste. Heat oil in a Dutch oven and sauté paste until lightly colored. Add meat and cook until browned. Deglaze pan with coconut milk. Add kaffir lime leaves and tamarind paste. Simmer over low heat, stirring occasionally until liquid is almost completely evaporated, about 2 hours. (Add additional water during cooking time if needed.)
Rinse the rice in a colander and let simmer for about 25 minutes even in the double salt water.
Season with salt, pepper and lime juice and serve over rice. Garnish with kaffir lime leaves sprinkle with sliced chiles.
