Follow these steps for perfect results
Dried New Mexico chiles
stemmed, seeded, and chopped
Lemongrass stalks
chopped
Shallots
chopped
Garlic cloves
peeled
Ground coriander
Ground cumin
Ground ginger
Fish sauce
Golden brown sugar
Boneless beef chuck roast
trimmed, cut into 1 1/2-inch cubes
Unsweetened coconut milk
Kaffir lime leaves
Star anise
Cinnamon stick
Tamarind paste
Fresh cilantro
chopped
Steamed rice
Soak dried New Mexico chiles in very hot water for 45 minutes, then drain, stem, seed, and chop.
Chop the bottom 4 inches from lemongrass stalks and process with shallots, garlic, coriander, cumin, ginger, and black pepper until finely ground.
Add 1/2 cup water, chopped chiles, fish sauce, and sugar to the processor and blend to a paste.
Smash the reserved lemongrass tops and bundle with kitchen twine.
Mix beef and spice paste in a slow cooker.
Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon stick, and tamarind paste.
Press meat down to completely submerge in the liquid.
Cook on low heat for 4 1/2 to 5 hours, until the beef is very tender.
Tilt pot and spoon off excess fat from the surface.
Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
Transfer stew to a bowl.
Sprinkle with fresh cilantro and serve with steamed rice.
Expert advice for the best results
For a spicier curry, add more chiles or a pinch of cayenne pepper.
Garnish with peanuts for added crunch and flavor.
Adjust the amount of tamarind paste to achieve your desired level of sourness.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl with a generous portion of rice, garnished with fresh cilantro and a sprinkle of chopped peanuts.
Serve hot with steamed rice.
Serve with roti or naan bread.
Garnish with fresh cilantro and chopped peanuts.
To balance the spice.
Aromatic white wine.
Discover the story behind this recipe
Represents the rich blend of Malay, Chinese, and Indian flavors in Malaysian cuisine.
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