Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Beef curry
Serves 4-6 Starters and mains
Ingredients
- 500g chuck or braising steak
- 3tbsp vegetable oil
- 3 fresh bay leaves
- 4 fresh curry leaves
- 2 lemongrass stems, bruised and tied in knots
- 3 cardamom pods
- 1 star anise
- 1 cinnamon stick
- 250ml thick coconut milk
For the curry paste
- 3tbsp vegetable oil
- 8 red Asian shallots
- 8 red long chillies
- 6 garlic cloves
- 4cm piece of galangal, peeled and sliced
- 4cm piece of turmeric, peeled and sliced
- 1⁄2tsp ground white pepper
- 1⁄2tsp ground nutmeg
- 1⁄2tsp ground coriander
- 1⁄2tsp ground cumin
- 2tsp sea salt
- 1tsp sugar
For Fried red Asian shallots
- 200g red Asian shallots, finely sliced
- 1 litre vegetable oil
- food thermometer
For Spring onion oil
- 250ml vegetable oil
- 6 spring onions, thinly sliced, green part only
Method
Place the beef in a large saucepan with 1litre water and bring to the boil, skimming off any impurities that rise to the surface. reduce the heat and simmer for 1 hour. drain the beef, reserving the cooking liquor, then pat dry and cut into 5cm cubes.
To make the curry paste, pound the ingredients together into a fine paste using a mortar and pestle.
Heat the oil in a frying pan over a medium heat. add the bay leaves, curry leaves, lemongrass, cardamom pods, star anise and cinnamon stick and fry for 2 minutes until fragrant. add the curry paste and stir-fry for a further 3 minutes, then pour over the reserved beef cooking liquor and bring to the boil.
Add the coconut milk and beef pieces, bring to a simmer and cook for 1 hour, until the sauce has reduced slightly but is still quite thin and runny.
Serve in bowls with steamed jasmine rice and 2 limes, cut in half, mortar and pestle.
To make 200G of Fried red Asian shallots :
Wash the sliced shallots under cold water, then dry them with a cloth and set aside on paper towels until completely dry.
Heat the oil in a wok to 180C, or until a cube of bread dropped into the oil browns in 15 seconds. fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon and drain on paper towel. They are best eaten freshly fried but will keep for up to 2 days in an airtight container.
To make 250ML of spring onion oil :
Put the oil and spring onions in a saucepan over a medium heat. Cook for about 2 minutes, or until the oil just starts to simmer. remove the pan from the heat and allow to cool.
Transfer the oil to a clean container. do not discard the spring onion: it should be kept in the oil to garnish dishes.
It will keep in the refrigerator for several days.
Advertisement