betty's slow cooked balinese beef curry

Name: Betty's Slow Cooked Balinese Beef Curry
Prep time: 20 min
Cook time: 2 h 30 min
Cuisine: Asian
Ingredients: - 1 tb oil, for frying; - 1.5 kg (3 pounds) gravy beef - cheap stewing steak; - 1 large onion; - 2 long fresh red chillies, finely chopped; - 1 french shallot, finely chopped; - 2 garlic cloves, chopped; - 3cm piece of ginger, peeled and chopped; - 4 cm piece of lemon grass sliced; - 4 kaffir lime leaves, sliced; - 1/4 ts tumeric; - 1/2 ts salt; - 1/4 ts pepper; - 200ml (7 fl oz) coconut milk; - 4 table spoons kecap manis (sweet soy sauce); - 1/4 cup hot water; - 30 grams (just over an ounce) of raw cashews; - 2 tablespoons extra oil (for the curry paste)

5 Pinches

Betty Bramanis

Sydney

Updated on Mar 17, 2018

Fall apart tender beef in a rich Bali style curry sauce. This recipe included a home made traditional style Balinese curry paste made by you to create an amazing curry dish. This curry can be made a day or two ahead of time and re-heated when needed -perfect for when your hosting a dinner party or get together at your place. Serve with fragrant rice and steamed seasonal veggies. Due to having a large family, I double or triple this recipe. Recipe adapted from "Super food ideas" Australia

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prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield serves 4

Ingredients

- 1 tb oil, for frying
- 1.5 kg (3 pounds) gravy beef - cheap stewing steak
- 1 large onion
- 2 long fresh red chillies, finely chopped
- 1 french shallot, finely chopped
- 2 garlic cloves, chopped
- 3cm piece of ginger, peeled and chopped
- 4 cm piece of lemon grass sliced
- 4 kaffir lime leaves, sliced
- 1/4 ts tumeric
- 1/2 ts salt
- 1/4 ts pepper
- 200ml (7 fl oz) coconut milk
- 4 table spoons kecap manis (sweet soy sauce)
- 1/4 cup hot water
- 30 grams (just over an ounce) of raw cashews
- 2 tablespoons extra oil (for the curry paste)

How To Make betty's slow cooked balinese beef curry

Step 1

Using a sharp knife, chop the beef into large 1 inch (3cm chunks.

Step 2

Heat the oil in a large heavy based fry pan. Sear the beef (just browned but not cooked all the way through) in two batches and pop into a large stove top casserole dish (such as le creuset or bessemer)
Step 3

In the same fry pan, cook the onion, stirring often. Add to the beef in the casserole dish. Remove the frying pan from the heat
Step 4

Use a food processor or large mortar and pestle to bend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, tumeric, salt, pepper and oil to a smooth paste.
Step 5

Re-heat the frying pan, stir fry the curry paste for 2 minutes until it becomes fragrant. Stir in the coconut milk, kecap manis, water and cashews. Bring the boil.
Step 6

Add the curry paste to the beef and onions in the casserole dish, cover and cook over a low heat stirring occasionally for about 2 - 2 1/2 hours. The meat will be fork tender.
Step 7

Serve with steamed fragrant rice and a medley of seasonal steamed vegetables.
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