| Prep: 25 mins | Cook: 4 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 26g | 14g | 20g |
| sugars | fibre | protein | salt |
| 6g | 2g | 24g | 0.63g |
Nothing brings me more delight than cooking up a feast out of fresh, wholesome ingredients. Today, I present to you an amazing vegetable based creation – Slow Cooked Beef with Lengkuas and Coconut. Hailing from my heartland roots in Nebraska, where farm-to-table freshness is second nature, this exotic dish offers deep, delicious flavors enlaced with the heartwarming comforts of Midwestern cooking. Now, I’m eager to share why I hold this recipe so dear to my heart.
An Ode to Health and Taste
What’s incredible about the Slow Cooked Beef with Lengkuas and Coconut is not just its mouthwatering medley of tastes, but also the myriad health benefits it provides. The beautiful blend of vegetables, infused with the tenderness of beef, supplies a wholesome amount of essential nutrients and proteins. And let’s not forget the coconut milk, a versatile ingredient known for its cholesterol-lowering properties and beneficial effects on weight management. Truly a guilt-free feast!
The Culinary Dance of East and West
This recipe is a testament to the harmonious blend of Eastern and Western culinary traditions. While it seemingly echoes the wholesome comfort of American beef stews, it also introduces the exotic flavor palette of Indonesian cuisine, which I believe is a match made in heaven. The wonderful aromatic quality of lengkuas, or galangal, combined with tangy lemongrass and rich coconut milk, is a culinary experience that’s hard to resist.
As decadent as this dish is, it pairs beautifully with simple steamed rice or even basmati jasmine rice. Its flavors cause a symphony in your mouth, making it a feast not just for your body, but also your soul.
In my family, which I hope to grow into a large one much like the one I grew up in, our Sunday dinners revolve around sharing stories, laughter, and blessings around a hearty communal table. To me, the Slow Cooked Beef with Lengkuas and Coconut is much more than just a recipe. Each spoonful reminds me the sense of community we share at church, the warmth of the Nebraska sunshine, and the enriching simplicity of the Midwestern way of life.
What You’ll Need
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 stalks lemongrass, bruised
- 2 inches lengkuas (galangal), finely chopped
- 2 cups coconut milk
- 3 kaffir lime leaves, torn
- 2 teaspoons tamarind paste
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 6 shallots, finely chopped
- 5 cloves garlic, finely chopped
- 2 red chili peppers, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar
Method
Step One
Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the finely chopped shallots, garlic, red chili peppers, and lengkuas. Cook for about 5-7 minutes, stirring occasionally until the ingredients are soft and fragrant.
Step Two
Next, add the beef chuck roast cubes to the pot. Sprinkle the turmeric powder, salt, and black pepper over the beef, making sure each piece is well coated. Mix well and cook for about 10-15 minutes until the beef is browned on all sides.
Step Three
Once the beef is browned, add the bruised lemongrass stalks, torn kaffir lime leaves, and coconut milk to the pot. Stir the mixture until it’s well combined and bring to a boil.
Step Four
After the mixture has reached a boil, reduce the heat to low and stir in the tamarind paste and brown sugar. Make sure these ingredients are thoroughly mixed into the beef and sauce.
Step Five
Cover the pot and simmer on low heat for about 2-3 hours, or until the beef is incredibly tender and the flavors have melded together in the coconut milk. Stir every now and then to prevent the ingredients from sticking to the bottom of the pot.
Step Six
Finally, taste the beef for seasoning and adjust with more salt or brown sugar if needed. Enjoy your slow-cooked beef with lengkuas and coconut with steamed rice for a satisfying meal.
