Recipe by evelyn/athens
This is the Winning Recipe for 1988, in the San Francisco Chronicle. This curry-like dish has a wonderful balance of seasonings and a flavor that's addictive: The more you eat, the more you want, and the better it gets. The meat should be fork-tender, so be sure to simmer it long enough. If it threatens to dry out as it cooks, just add a little more water. The stew is even better reheated, so it may be made a day ahead. Serve with plain steamed rice or a pilaf cooked with a pinch of turmeric and studded with currants. This recipe is from Copeland Marks.
Top Review by duonyte
A delicious change of pace for beef. I had about 1 1/2 lbs of boneless chuck but used full amounts of the other ingredients. Could only find green chilis, and the color would have been nicer with the red, but it did not impact the delicious flavor of this dish. Served over rice.
- 4 shallots, sliced
- 3 garlic cloves, sliced
- 1 inch piece fresh ginger, sliced
- 4 red serrano peppers, seeded and sliced
- 2 teaspoons ground coriander
- 1⁄8 teaspoon ground turmeric
- 1 teaspoon salt (to taste)
- 2 cups water
- 2 lbs lean boneless beef short ribs, trimmed of excess fat and cut into 3-inch pieces or 2 lbs lean fresh beef brisket or 2 lbs chuck
- 2 tablespoons corn oil
- 2 indonesian bay leaves or 2 curry leaves
- 2 slices galangal
- 1 stalk lemongrass
- 1 slice lemon
Directions See How It's Made
- Process the shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of the water to a smooth sauce. Marinate beef in this mixture for 1/2 hour.
- Heat the oil in a wok; add the beef and its marinade, the bay leaves, galangal, lemongrass and lemon. Stir-fry over moderate heat for 5 minutes. Add the remaining 1 1/2 cups water, cover and simmer until the beef is tender, 1-3 hours depending on cut of beef used. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Degrease the sauce before serving.