From Chin Chin. Very rich, takes all day, not for the faint of heart.
- 2 tbs vegetable oil
- 2 knobs galangal, chopped
- 1 stalk lemongrass (pale part only), chopped
- 2 tbs chilli scraps
- ¼ red onion, chopped
- 1 ¼ cups coconut cream
- 2 cups water
- ½ cup quality chicken stock
- ⅓ cup fish sauce fish sauce
- 150g palm sugar
- 750g beef brisket or beef cheek
- 1 cup kecap manis
- 400ml coconut cream
- 5 tbs massaman curry paste
- 2 shallot, sliced
- 70g pineapple, diced
- 1 tbs palm sugar
- 70g peanuts, chopped, plus extra to serve
- 2–3 tbs fish sauce
- 2 tbs tamarind water
- 3 kipfler potatoes, boiled, peeled, cut into bite-size pieces
- 3 tbs crispy shallots
- Marinate the beef in kecap manis for a few hours, or overnight if possible. Wipe excess sauce from the meat then pan sear on all sides until golden.
- On the stovetop, get the braising liquid started by heating the oil in a large, heavy-based ovenproof dish. Add the galangal, lemongrass, chilli and red onion. Sweat to release the aromas. Add the liquids and palm sugar. Bring to the boil, ensuring the sugar dissolves. Preheat the oven to 150°C.
- Add the beef to the braising liquid, cover and place in the oven. Braise until very tender (about 4½ hours). Cool the brisket in the liquid then remove, reserving the liquid, and cut into large bite-sized pieces.
- To a heavy-based pan over medium heat add half the coconut cream, 2 tbs oil, and a large pinch of salt. Once the cream starts to separate and the oils split out, add the curry paste and turn up the heat slightly. You'll begin to smell the spices cooking straight away, but because the paste is made from mainly hard ingredients, it will take a long time—about an hour—to cook out properly. The paste will also start to split when it's nearly done. During the cooking process, you should continue to stir the curry so that it doesn't stick to the pan and burn.
- Meanwhile, heat the other 2 tbs oil in a pan and slowly cook shallots until golden. Add the pineapple and cook out. Finally, add the palm sugar to make a caramel.
- Add the pineapple and shallot caramel to the curry paste. This will reincorporate the paste for a while, so you'll need to keep cooking it until the oil once again separates.
- Add ½ cup reserved braising liquid and bring to the boil. Add the rest of the coconut cream (saving a couple of tabs for garnishing), the peanuts and half the fish sauce and tamarind water. Simmer for 5 minutes to give the sauce a nutty flavour, then check the seasoning to see if it needs the extra fish sauce or tamarind water. You might even need some extra coconut cream.
- Add the kipfler potatoes to the curry sauce and simmer for about 10 minutes. Add the beef and continue to simmer for a couple of minutes, ensuring the meat is warmed through.
- Transfer to a serving bowl. Garnish with extra coconut cream, crispy shallots and extra chopped peanuts.
Preparation time: Hours
Cooking time: At least 5 hours