- 1 kg beef stew (blade steak)
- 3 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp. ginger, finely chopped
- 1 tbsp. lemongrass paste (or 1 lemongrass stem)
- 1 tbsp. tamarind paste (online)
- 2 chilli peppers, finely chopped
- ½ tsp. turmeric
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground black pepper
- 3 lime leaves
- ½ l coconut milk
- 1 bottle brown beer
- olive oil
- 200 grams green beans
- ½ tbsp. sambal
- 1 onion, finely chopped
- 100 grams jasmine rice
- 1 cucumber
- 2 tbsp. sushi vinegar
Cut the beef into cubes of about 2 cm each. Season with cumin, cilantro and black pepper.
Choose the Brown/Sauté setting on the slow cooker and fry the meat in a little oil and butter until nicely browned on all sides. If necessary, work in two batches so you can arrange a single layer of meat in the pot at a time.
Add the ginger and lemongrass and cook for 10 minutes.
Add the shallots, peppers and garlic and cook for a few minutes.
Add the turmeric, tamarind, beer and coconut milk and set the slow cooker to Slow Cook LO. Cook for at least 5 hours.
At the end, add the lime leaves and simmer for another half hour.
Serve with beans and sambal (cook the beans for 3 minutes in boiling water, fry the onion in some oil in a pan, add the sambal and stir in the beans), with jasmine rice and cucumber (sliced in long ribbons, which you let marinate for 30 minutes in 2 tbsp. of sushi vinegar).