John Myers
Contents
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Ingredients
For the curry:
- 200 g Beef goulash, fresh
- 2 Rods Lemongrass, fresh
- 4 Kaffir lime leaves, fresh or frozen
- 8 cm Cinnamon stick
- 4 tbsp Peanuts, blanched, roasted, salted
- 3 medium sized Potatoes, waxy
- 1 small Onion, brown
- 1 Hot peppers, red, long, mild
For the marinade:
- 2 tbsp Spring roll sauce ala Sanur Beach
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Lime juice, fresh
For the broth:
- 1 medium sized Onion, brown
- 4 medium sized Cloves of garlic, fresh
- 2 small Chillies, green
- 20 g Ginger slices, fresh or frozen
- 2 tbsp Sunflower oil
- 4 medium sized Tomatoes
- 250 g Coconut water
- 4 g Beef bouillon
- 50 g Tomato juice
Instructions
- Chop the beef goulash pieces to approx. 2 x 2 cm. Mix the ingredients for the marinade and marinate the pieces of meat for 3 hours at room temperature. Mix it up every now and then.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Tap the bottom half of the pieces with the back of the knife. The stems should look oval, but remain intact. Wash the kaffir lime leaves and use them whole.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the small, green chillies, cut into thirds and discard the stem. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways.
- Heat the sunflower oil in a pan, add the onions, garlic and chilli and roast until the onions are translucent. Add the tomatoes and fry for 2 minutes. Deglaze with the coconut water, dissolve the beef stock in the stock and simmer for 10 minutes with the lid on. Take off the stove and let cool down a bit. Pour into the blender together with the tomato juice and puree for 2 minutes on the highest setting.
- Put the puree in a casserole. Add the lemongrass, kaffir lime leaves, cinnamon stick and the peanuts. Bring the mixture to the boil, add the meat with the marinade and simmer for 70 minutes.
- In the meantime, wash, peel and cut the potatoes into bite-sized pieces. Wash the peppers, cut in half lengthways, remove the grains and cut across into pieces approx. 1 cm wide. Cap the brown onion at both ends, peel and quarter lengthways, halve crossways and fan them out.
- After 80 minutes, remove the cinnamon stick and add the potatoes. Cook in 20 minutes. 10 minutes before the end, add the peppers and onions and season the broth with salt and pepper.
- Divide the finished beef curry into the serving bowls, serve with rice and salad and enjoy.
Attachment:
- Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
