Slow Coconut Beef with Ginger & Rice

Name: Slow Coconut Beef with Ginger & Rice
Total time: 210 min
Yield: 4 servings
Ingredients: 700 g Beef chuck roast; 400 ml Canned coconut milk; 150 g Onion; 4 cloves Garlic; 20 g Fresh ginger; 15 g Fresh galangal; 20 g Fresh lemongrass; 20 g Seedless tamarind pulp; 2 tsp Ground coriander; 0.5 tsp Ground turmeric; 0.75 tsp Red chili flakes; 0.25 tsp Ground cinnamon; 1 tbsp Neutral cooking oil; 250 g Long grain rice; 200 g Baby spinach; 1000 ml Water; 0.75 tsp Salt

Beef chuck becomes tender in a rich coconut, ginger and galangal sauce with lemongrass and a little tamarind. Spinach and rice complete the plate.

210 minutes · Intermediate · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Beef chuck roast700 g
Canned coconut milk400 ml
Onion150 g
Garlic4 cloves
Fresh ginger20 g
Fresh galangal15 g
Fresh lemongrass20 g
Seedless tamarind pulp20 g
Ground coriander2 tsp
Ground turmeric0.5 tsp
Red chili flakes0.75 tsp
Ground cinnamon0.25 tsp
Neutral cooking oil1 tbsp
Long grain rice250 g
Baby spinach200 g
Water1000 ml
Salt0.75 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Coconut; check packaged ingredients for other allergens.

Method

Prepare the paste and beef

Soak the tamarind in 100 ml of the measured water, warmed until hot, for 10 minutes. Mash and strain, discarding fibres. Wash the produce. Roughly chop the onion, peel the ginger and galangal, and blend them with the garlic and 100 ml more measured water into a coarse paste. Trim and bruise the lemongrass. Trim hard fat from the beef and cut into 3 cm cubes on a separate board, then wash hands and equipment.

Cook the aromatics

Heat the oil in a heavy 3-litre pot over medium heat. Add the onion paste and cook for 8–10 minutes, stirring, until the watery liquid evaporates. Add coriander, turmeric, chili and cinnamon for 1 minute. Stir in the beef and salt and cook for 4 minutes, turning to coat all sides.

Braise until tender

Add coconut milk, strained tamarind, lemongrass and 200 ml measured water. Bring to a gentle simmer, cover with the lid slightly ajar and cook on low for 2–2½ hours. Stir every 20 minutes, scraping the bottom. If the sauce threatens to catch, lower the heat and close the lid fully. The beef must be fork-tender and at least 77°C / 170°F; allow extra time if still firm.

Cook the rice and finish the sauce

During the final 30 minutes, rinse the rice and combine with the remaining 600 ml measured water. Bring to a simmer, cover and cook over the lowest heat for 18–20 minutes, then rest off the heat for 5 minutes. Once the beef is tender, remove the lemongrass and simmer the stew uncovered for 8–12 minutes, stirring frequently, until the sauce coats the beef. Do not reduce it until dry.

Serve with spinach

Fold the spinach into the beef and simmer for 2–3 minutes until wilted. Divide the rice, beef and sauce among four plates.

Galangal and ginger are different ingredients; buy both fresh. This remains a saucy coconut stew, so stop reducing before the meat begins to fry in separated oil.

Ratings & comments

Loading reviews…