Malaysian Beef Stew with Toasted Coconut and Lemon Grass (Be

• 份量: 8 servings
• 总时间: 4 hours

配料

10 guajillo chilies, stemmed, seeded and torn into pieces

½ cups boiling water

1/2 cup unsweetened shredded coconut

6 medium (12 ounces) shallots, peeled and roughly chopped

10 medium garlic cloves, smashed and peeled

2 Fresno chilies, stemmed and seeded

2 ounce piece fresh ginger, peeled and roughly chopped

2 inch piece fresh turmeric, peeled and roughly chopped, or 2 teaspoons ground turmeric

1½ teaspoons Chinese five-spice powder

2 tablespoons coconut oil or neutral oil

2 3-inch cinnamon sticks

14 ounce can coconut milk

3 pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks

4 stalks fresh lemon grass, trimmed to the lower 6 inches, dry outer layers discarded, bruised

Kosher salt and ground white pepper

Lime wedges, to serve

步骤

Heat the oven to 325°F with a rack in the lower-middle position. Place the guajillo chilies in a medium bowl and pour in the boiling water. Let stand while you toast the coconut.

In a large Dutch oven over medium, toast the shredded coconut, stirring often, until deeply browned (about the color of an old copper penny), about 5 minutes; it may begin to lightly smoke. Transfer to a small bowl and set aside; reserve the pot.

Using a slotted spoon, transfer the chilies to a blender; discard the soaking water. To the blender, add the shallots, garlic, Fresno chilies, ginger, turmeric, five-spice and ½ cup water. Process to a smooth, thick paste, about 1 minute, scraping the blender jar as needed; add more water 1 tablespoon at a time as needed to thin the mixture so it circulates in the blender.

In the Dutch oven over medium-high, heat the oil with the cinnamon sticks, stirring, until fragrant, about 30 seconds. Add the chili puree and cook, stirring occasionally, until the mixture is a few shades darker and begins to stick to the bottom of the pot, 5 to 6 minutes. Add the coconut milk and scrape up any browned bits. Stir in the beef, toasted coconut, lemon grass, 1½ teaspoons salt and 1 teaspoon white pepper. Bring to a simmer, then cover, place in the oven and cook for 2 hours.

Remove the pot from the oven. Stir the beef mixture, then return the pot, uncovered, to the oven. Cook for 30 minutes, then stir once again. Return to the oven and cook until a skewer inserted into the beef meets no resistance and a spatula drawn through the mixture leaves a trail, about another 30 minutes.

Remove the pot from the oven. Remove and discard the lemon grass and cinnamon. Taste and season with salt and white pepper, then let stand for 10 minutes to allow the stew to thicken slightly. Serve with lime wedges.