600 gr beef shanks, cut into 4 big pieces
4 dried bay leaves
1 stalk lemongrass, take the white part and bruise
650 ml coconut milk
2 1/2 tsp salt
spices (blend) :
7 cloves of shallots, sliced then sauteed
5 cloves of garlic, sliced then sauteed
5 candlenuts, toasted
1 cm ginger
2 cm fresh galangal
3 tsp corriander
60 gr brown sugar
Combine all the ingredients in "spices" together and process in a blender or food processor until smooth.
In a big pot, stir in beef shanks, coconut milk, blended spices, bay leaves, lemongrass, and salt.
Bring them to boil, then cook on low heat (simmer) until the beef is fully cooked and the liquid has decreased by half (about 2 hours)
Remove the pot from heat. Cut the beef chunks according to the meat pattern into 2 cm slices.
Heat oil in a sauteeing pan, then fry the beef with the remaining liquid until all the liquid is drained.
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