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betty's slow cooked balinese beef curry

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Fall apart tender beef in a rich Bali style curry sauce. This recipe included a home made traditional style Balinese curry paste made by you to create an amazing curry dish. This curry can be made a day or two ahead of time and re-heated when needed -perfect for when your hosting a dinner party or get together at your place. Serve with fragrant rice and steamed seasonal veggies. Due to having a large family, I double or triple this recipe. Recipe adapted from "Super food ideas" Australia

yield serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For betty's slow cooked balinese beef curry

  • 1 tb oil, for frying
  • 1.5 kg (3 pounds) gravy beef - cheap stewing steak
  • 1 large onion
  • 2 long fresh red chillies, finely chopped
  • 1 french shallot, finely chopped
  • 2 garlic cloves, chopped
  • 3cm piece of ginger, peeled and chopped
  • 4 cm piece of lemon grass sliced
  • 4 kaffir lime leaves, sliced
  • 1/4 ts tumeric
  • 1/2 ts salt
  • 1/4 ts pepper
  • 200ml (7 fl oz) coconut milk
  • 4 table spoons kecap manis (sweet soy sauce)
  • 1/4 cup hot water
  • 30 grams (just over an ounce) of raw cashews
  • 2 tablespoons extra oil (for the curry paste)

How To Make betty's slow cooked balinese beef curry

  • 1
    Using a sharp knife, chop the beef into large 1 inch (3cm chunks.
  • 2
    Heat the oil in a large heavy based fry pan. Sear the beef (just browned but not cooked all the way through) in two batches and pop into a large stove top casserole dish (such as le creuset or bessemer)
  • 3
    In the same fry pan, cook the onion, stirring often. Add to the beef in the casserole dish. Remove the frying pan from the heat
  • 4
    Use a food processor or large mortar and pestle to bend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, tumeric, salt, pepper and oil to a smooth paste.
  • 5
    Re-heat the frying pan, stir fry the curry paste for 2 minutes until it becomes fragrant. Stir in the coconut milk, kecap manis, water and cashews. Bring the boil.
  • 6
    Add the curry paste to the beef and onions in the casserole dish, cover and cook over a low heat stirring occasionally for about 2 - 2 1/2 hours. The meat will be fork tender.
  • 7
    Serve with steamed fragrant rice and a medley of seasonal steamed vegetables.
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