Chop 240 g onion, 40 g garlic and 8 g galangal. Bruise the whole 8 g lemongrass only with the flat side of a knife. Toast 8 g cayenne, 8 g turmeric, 7 g coriander, 5 g cumin, 3 g cinnamon and 1 g cloves for 2 minutes at 170 °C, then pound with the onion, garlic and galangal into a paste.

Ingredients

• 900 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 1,100 gCoconut milk, used in cooking
• 240 gOnions, raw
• 40 gGarlic, raw
• 8 gGinger root, raw
• 8 gLemon grass (citronella), raw not counted – removed
• 8 gSpices, pepper, red or cayenne
• 8 gSpices, turmeric, ground
• 7 gSpices, coriander seed
• 5 gSpices, cumin seed
• 3 gSpices, cinnamon, ground
• 1 gSpices, cloves, ground
• 55 gSauce, fish, ready-to-serve
• 30 gSugars, granulated

Method

1. Chop 240 g onion, 40 g garlic and 8 g galangal. Bruise the whole 8 g lemongrass only with the flat side of a knife. Toast 8 g cayenne, 8 g turmeric, 7 g coriander, 5 g cumin, 3 g cinnamon and 1 g cloves for 2 minutes at 170 °C, then pound with the onion, garlic and galangal into a paste.
2. Cut 900 g beef chuck into 3 cm cubes. Cook the paste with 150 g of the total 1100 g coconut milk over moderate heat for five minutes, stirring. Add the beef, whole bruised lemongrass, remaining coconut milk, 55 g fish sauce and 30 g sugar.
3. Braise uncovered for 135 minutes at 95 °C, stirring every 15 minutes, until the coconut reduces and the sauce tightly coats the meat. Remove the whole lemongrass.
4. Rest 10 minutes and serve with all reduced coconut juices.