Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 6 peeled shallots, 4 peeled garlic cloves, 2 inches sliced ginger, 1 inch sliced galangal, the white parts of 2 bruised lemongrass stalks, 8-10 rehydrated and deseeded dried red chilies, and 1 teaspoon ground turmeric in a blender or food processor with a splash of water, blending until a fine paste forms.

2. 2

   Heat 2 tablespoons cooking oil in a large skillet over medium-high heat, then brown 1 kilogram beef chuck cubes in batches until nicely seared on all sides, removing the beef to the slow cooker insert.

3. 3

   Reduce heat to medium, add the prepared spice paste to the skillet, and sauté for 8-10 minutes until fragrant and the oil separates, then transfer the fragrant paste over the browned beef in the slow cooker.

4. 4

   Add 50 grams strained tamarind paste, 4 torn kaffir lime leaves, 1 tablespoon brown sugar, and 1 teaspoon salt to the slow cooker with the beef and spice paste.

5. 5

   Pour in 1 cup full-fat coconut milk and stir well to combine all ingredients thoroughly in the slow cooker.

6. 6

   Cover the slow cooker and cook on low for 4 to 6 hours, or until the beef is incredibly tender and easily pulls apart.

7. 7

   Before serving, taste and adjust seasoning with additional salt or sugar as desired, then remove the kaffir lime leaves if preferred.