👨‍🍳 조리법

1. 1

   Cut the beef into 1.5-inch cubes. Pat them dry with paper towels.

   💡 전문가 팁: Drying the beef helps it to brown better.
2. 2

   Prepare the spice paste: Bruise the lemongrass stalks. In a blender or food processor, combine the bruised lemongrass, sliced galangal, sliced turmeric, chilies, shallots, garlic, candlenuts, toasted coriander seeds, and toasted cumin seeds. Add a little water or oil to help blend into a smooth paste.

   💡 전문가 팁: Soaking dried chilies in warm water for 15 minutes can make them easier to blend.
3. 3

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the spice paste and sauté until fragrant, about 5-7 minutes. Add the star anise, cloves, and cardamom pods, and sauté for another minute.

   💡 전문가 팁: Ensure the spice paste is cooked thoroughly to release its full flavor.
4. 4

   Add the beef cubes to the pot and stir to coat them with the spice paste. Brown the beef on all sides, about 5-7 minutes.

   💡 전문가 팁: Browning the beef in batches can help achieve a better sear.
5. 5

   Pour in the thick coconut milk and thin coconut milk (or water). Add the kaffir lime leaves and turmeric leaves (if using). Bring to a boil, then reduce the heat to low, cover, and simmer.

   💡 전문가 팁: Stir occasionally to prevent sticking.
6. 6

   Simmer for 2.5 to 3 hours, stirring occasionally, until the beef is very tender and the sauce has started to thicken. The liquid should be reducing significantly.

   💡 전문가 팁: The longer it simmers, the more tender the beef will become.
7. 7

   Once the sauce has thickened considerably, remove the lid and continue to cook on low heat, stirring more frequently, for another 30-60 minutes, or until the sauce has almost completely evaporated and the beef is dark brown and caramelized. Add salt and palm sugar to taste.

   💡 전문가 팁: This stage requires constant stirring to prevent burning.
8. 8

   Serve hot, typically with steamed rice.