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Spicy Stewed Beef

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Course Main Course

Ingredients
  

For the paste

  • 8 Shallots (chopped)
  • 5 Thai Peppers (chopped)
  • 8 Garlic Cloves (chopped)
  • 2 tbsp Fresh Ginger
  • 2 tbsp Fresh Galangal (if you cannot find this, add lemon zest and increase ginger to 3 tbsp)
  • 1½ tsp Dried Tumeric
  • 1 tbsp Black Peppercorn

For the beef

  • 2 tbsp Extra Virgin Olive Oil
  • 2 lbs Boneless Beef Chunk
  • 3 cups Thick Coconut Milk
  • 4 Bay Leaves
  • 2 Lemongrass Stalks (smashed)
  • 1 Cinnamon Stick
  • 1 tbsp Brown Sugar
  • Sea Salt (to taste)

Instructions
 

  • Add all paste ingredients to a food processor and blend until it makes a thick paste. Set aside.
  • Heat oil in a large pot. Add the paste and cook for 2 minutes, stirring.
  • Slice beef into 2 inch chunks, add to pot. Stir to coat with paste.
  • Add coconut milk, bay leaves, lemongrass, cinnamon, sugar, and salt. Stir.
  • Bring to a boil, reduce heat to medium. Simmer uncovered for 1 hour. Stir often.
  • Reduce heat to low and simmer for 2-4 hours until beef is tender (it should break apart easily).
  • Remove large spices (cinnamon, lemongrass, bay leaves).
  • Serve with rice and enjoy!