Beef Chunks Cooked in Coconut Milk

Title:
Beef Chunks Cooked in Coconut Milk

Yield:
4 Servings

Categories:
Main
Dishes,
Beef,
Meats,
Indonesian




Ingredients:





          3" cube fresh galingal OR


          12 slices dried galingal


     2    Sticks fresh lemon grass OR


     2 tb Dried sliced lemon grass


     6    Dried red chillies


          2" stick cinnamon


    14    Cloves


     4 oz Red bell pepper


     4 oz Shallots or onions


          1" cube fresh ginger


     2    Cloves garlic


    12    Fresh/dried curry leaves OR


     4    Dried bay leaves


     8    Fresh/dried kaffir lime


          Leaves OR a 3 X 1/4" strip


          Of lemon peel


     3 pt Coconut milk


     2 lb Stewing beef, cut into 1-2"


          Cubes


     1 tb Salt






 If you are using fresh galingal, peel and coursely chop it and set it


 aside.  If you are using dried galingal, combine it in a cut with 4


 tablespoons of water. If you are using fresh lemon grass, cut of the


 straw-like top, leaving about 6" of the bottom. lightly crush the very


 bottom and set it aside.  If you are using dried lemon grass, put it into


 the water along with the galingal. Crumble and break the dried red chillies


 and cinnamon into enough water to cobver and add them to the dried galingal


 and dried lemon grass if you are using them. Also put in the cloves. Soak


 the spices for 30 mins.  Cut the red pepper coarsely inot dice, discarding


 all the seeds.  Peel and coarsely chop the shallots/onions, ginger and


 garlic. In an electric blender, combine the soaked spices and their liquid,


 the frsh galingal (if you are using it), the chopped red pepper, shallots,


 ginger and garlic. Blend until smooth. Into a wide, preferably non-stick


 pan put the paste from the blender, the fresh lemon grass (if using), the


 curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk


 well until smooth and pour that in as well. Bring to the boil, stirring


 occasionally.  Turn the heat to medium and cook the sauce for 15 mins,


 stirring now and then to prevent curdling. Put in the meat and salt and


 bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1


 hour, stirring occasionally. Turn the heat up to medium-high and continue


 to cook, stirring now and then for a further 30 mins or until the sauce


 becomes thick and brown and the meat tender. This is now called KALIYO


 DAGING, if you continue to cook until the sauce dissappears its called


 RENDANG DAGING.