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Indonesian Coconut Beef Stew
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    Indonesian Coconut Beef Stew

    Basically, everything is poured into one big pot and cooked together. Spoon this robust-tasting rich stew over steamed jasmine rice, or atop cooked Chinese noodles in large, shallow bowls. If you like really hot food, add some Chinese hot chili paste along with the other spices.

  • 3 pounds boneless chuck pot roast, trimmed of excess fat and cut into 2-inch chunks.
  • 2 tablespoons peanut oil
  • 1 tablespoon each ground coriander and five-spice powder
  • 4 jalapeno peppers, stemmed, seeded and thinly sliced
  • 5 cloves garlic, coarsely chopped
  • 3 tablespoons minced fresh ginger
  • 3/4 cup soy sauce
  • 2 (14-1/4-ounce) cans beef broth
  • 3 (13-1/4-ounce) cans coconut milk
  • 1 quart water
  • 2 large white potatoes, peeled, quartered, and cut into 1-inch wide chunks
  • 3/4 cup fresh lime juice
  • 3/4 cup coarsely chopped cilantro, for garnish
  • In a large saute pan, cook half the beef in the peanut oil over high heat until brown on all sides. Transfer to a heavy-bottomed pot large enough to accommodate the remaining ingredients. Cook the remaining beef in the same fashion; add to the pot.

    To the beef add the spices, jalapeno peppers, garlic, ginger, soy sauce, stock, coconut milk and water. Bring to a boil over high heat. Reduce the heat to moderate and simmer 2 hours, stirringoccasionally, until the meat is very tender (if the sauce is getting too thick, add a little more hot water and stir well). Add the potatoes and lime juice cook 30 to 35 minutes, or until the potatoes are just tender. Garnish with the cilantro just before serving.

    From: The San Fransisco Examiner
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Sat, 18 Oct 1997

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