randomstring

• 2 1/2 lbs boneless top round cut 1 1/2“ cubes
• 1/2 cup (2 oz) peeled thinly sliced ginger

Paste:

• 3 tbsp veg oil
• 4 dried New Mexico Chiles (green), soaked, seeded, deveined, halved
• 2 tsp peeled coarsely chopped galangal
• 7 cloves garlic chopped
• 3 large shallots, sliced
• 2 cinnamon sticks
• 4 star anise
• 20 cardamom seeds
• 1 whole Asian nutmeg with mace attached
• 2 stalks lemongrass, thinly sliced
• 2 1/2 cups water
• 1/4 cup chopped cilantro
• 1/2 tsp turmeric

• 1/4 cup veg oil
• 4-5 cups coconut milk
• 5 tbsp sugar
• 1/4 cup fish sauce
• 1/4 cup tamarind juice
• 1 tsp salt
• 1 cup roasted peanuts
• thinly sliced bird's eye chilies

1. Beef in bowl. Grind ginger to paste. Squeeze out ginger juice and put on beef. Discard solids.
2. Make paste: heat veg oil in skillet. Add first nine ingredients of paste (through lemongrass) and stirfry 6-7 minutes until golden brown. Remove from heat.
3. Put water in blender with half the spices; grind. Add the rest of the spices, plus cilantro and turmeric. Blend until smooth.
4. In a large pot, heat veg oil. Add 1 1/2 cups coconut milk. Boil without stirring until separation, 4-5 minutes.
5. Add 1/2 cup spice paste and beef.
6. Cook for 15 minutes, stirring occasionally.
7. Freeze remaining spice paste in 2 batches.
8. Add 2 1/2 cups coconut milk, sugar, fish sauce, tamarind juice, salt, peanuts.
9. Stir well; reduce heat to low; cook 90 minutes until beef is very tender, sauce is thick.
10. Serve with rice or bread.

from Elephant Walk Carambola Cambodian