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Malaysian Beef




Source of Recipe


courier journal


List of Ingredients




2 tablespoons vegetable oil
1 teaspoon salt
1 shallot, peeled and sliced
2 inches fresh ginger, sliced
3 cinnamon sticks, about 4 inches long
2 ounces (about ½ cup) curry powder (preferably Malaysian) mixed with water to make a thick paste
1 teaspoon dried shrimp paste or Malaysian shrimp bouillon
3 pounds beef chuck, cut into 2½-inch pieces
1 can (13 to 14 ounces) coconut milk



Recipe



Heat the vegetable oil in a wide, heavy pot such as a Dutch oven. When it is very hot, add salt, shallot, ginger and cinnamon sticks. Stir until it is aromatic. Turn the heat down to medium. Add curry powder paste. Cook over medium heat, stirring occasionally. The curry powder paste will absorb the oil. When it is done all the oil is squeezed out again. Stir in shrimp paste or bouillon, then add meat.

Turn heat to high. Stir to coat the meat with curry mixture. When the meat has browned, add coconut milk. Stir to blend. Bring to a boil, reduce heat and simmer, uncovered, until the coconut milk thickens considerably, about 1½ hours. Serve with coconut rice.

Serves 10.