Spicy Dried Shredded Beef Recipe - Serunding Daging

RECIPES OF MALAYSIA

Ingredients :

500 g

300 ml

12 pieces

10 stalks

2 cm

3 stems

1 cm

1 1/2 tsp

1 piece

Shin or topside beef

Thick coconut milk

Dried chilies, cut in 2cm pieces

Shallots, coarsely chopped

Fresh ginger, chopped

Lemongrass, inner part of bottom 10cm only, thinly sliced

Fresh turmeric root, chopped or 1/2 tsp turmeric powder

Galangal, chopped

Salt

Dried tamarind slice (asam keping or asam gelugor)

or 2 tsp dried tamarind pulp, soaked in 2 tbsp water,

then squeezed and strained to obtain juice.

Method :

Cut beef into 6cm cubes, then put in a pan, add water to just cover and bring to a boil.
Cover the pan, lower the heat and allow to simmer until just tender (45 - 60 mins).
Drain and reserve the beef stock.
When beef is cool enough to handle, use fingers to tear the meat along the grain to make fine, hair-like shreds.
Now soak chilies for 10 minutes in warm water, discard some of the seeds to reduce the heat, then process chilies, shallots, ginger, lemongrass, turmeric and galangal to a coarse paste in a blender.
Gradually add 180ml of the beef stock and keep blending until smooth.
Heat wok or pan and stir-fried processed mixture, coconut milk and salt over medium heat until mixture is very thick and starting to dry out. This should take approx. 15 minutes.
Add the shredded beef, reduce the heat to very low level and cook beef, stirring and tossing frequently for approx. 30 minutes.
Add the tamarind slices, or tamarind juice and continue cooking until the meat is completely dry and crisp.
Allow to cool thoroughly before storing in an airtight container.
Serve as a garnish with rice and other dishes.

Asian Melting Pot

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Tip: Beef will keep for several weeks at room temperature, provided a clean, dry spoon is used each time some of the beef is removed.