Malaysian slow-cooked beef curry
- April 2016
- Serves 4-6
- Hands-on time 30 min, simmering time 4 hours
A deeply aromatic sauce with beef that’s fall-apart tender – this Malaysian curry recipe proves that good things come to those who wait.
- Dairy-free recipes
- 32.1g (18.9g saturated)
- 14g (4.5g sugars)
- 800g British braising steak, cubed
- 50g plain flour
- Rapeseed oil for frying
- 1 onion, sliced
- 1 lemongrass stick, bruised
- 1 small cinnamon stick
- 3 star anise
- 4 cardamom pods, bruised
- 5 kaffir lime leaves
- 400ml can coconut milk
- 500ml fresh beef stock
- 50g grated fresh coconut or desiccated coconut, lightly toasted
- 30ml kecap manis (from the world food aisle of supermarkets)
- Handful fresh coriander, chopped
- Juice 1-2 limes
- Jasmine rice, unsalted peanuts and dried coconut flakes, toasted in a dry pan, to serve (optional)
For the curry paste
- 4 bird’s eye chillies, plus extra to serve (optional)
- 2 large shallots, halved
- 4 garlic cloves
- 5cm piece fresh ginger
- ½ tsp hot paprika
- ½ tsp ground turmeric
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- 3 tbsp rapeseed oil or other flavourless oil
- Heat the oven to 150°C/130°C fan/gas 2. Put the curry paste ingredients in a mini food processor and pulse to combine (or pound to a paste with a pestle and mortar).
- Coat the steak in the flour, then season with salt and pepper. Heat a glug of oil in a large lidded casserole, then add the curry paste and cook over a medium heat for 1-2 minutes until fragrant. Add the onion and braising steak and fry for 5-10 minutes until the meat has browned. You may need to do this in batches.
- Add the lemongrass, cinnamon, star anise, cardamom pods, kaffir lime leaves, coconut milk and stock. Bring to a simmer, then put the lid on and cook in the oven for 3-4 hours until the beef is fall-apart tender.
- Remove the curry from the oven and stir in the toasted coconut, kecap manis, coriander and lime juice to taste. Serve with steaming hot jasmine rice, scattered with extra chilli, toasted peanuts and coconut flakes, if you like.
Prepare up to 48 hours in advance and keep in a sealed container in the fridge. Or freeze for up to 1 month. Defrost, then warm through until piping hot.
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