Thai cuisine

Medium

Beef Panang

Name: Beef Panang
Prep time: 45 min
Cook time: 2 hr
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp. Grapeseed oil; 1/4 tsp. Pepper; 1/4 tsp. Salt; 2 lb. Beef top round or chuck; 1 Large Red onion; 4 Large Lemongrass stalks bruised; 1 Large Galangal; 8 Large Kaffir lime leaf; 2 tbsp. Palm sugar; 1 Large Nutmeg; 1 Large Cinnamon stick; 3 Large Star anise; 4.2 cup Beef broth; 1/3 cup Oyster sauce; 1/2 cup Fish sauce; 2.1 cup Coconut cream; 3 tbsp. Coconut oil; 10.5 oz. Penang paste; 6 Large Lime leaf; 1 tbsp. Palm sugar; 1 tbsp. Fish sauce; 1 tbsp. Oyster sauce; 1/2 cup Coconut cream; 1/2 cup Chicken stock; 1/3 cup Roasted crushed peanuts; 1 cup Beef braising liquid; 2 tbsp. Grapeseed oil; 1 Large Red bell pepper; 1 Large Green bell pepper; 1/8 tsp. Salt

Chef Zachary Hamel

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The Beef Panang is another delicious and interesting dish from Thai cuisine. It is rich and creamy in texture but spicy and aromatic at the same time. Unique flavor not to be missed combined with soft-cooked beef.

Recipe

PRE TIME: 45 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 45 min

4 SERVING

Ingredients:

2 tbsp. Grapeseed oil
1/4 tsp. Pepper
1/4 tsp. Salt
2 lb. Beef top round or chuck
1 Large Red onion
4 Large Lemongrass stalks bruised
1 Large Galangal
8 Large Kaffir lime leaf
2 tbsp. Palm sugar
1 Large Nutmeg
1 Large Cinnamon stick
3 Large Star anise
4.2 cup Beef broth
1/3 cup Oyster sauce
1/2 cup Fish sauce
2.1 cup Coconut cream
3 tbsp. Coconut oil
10.5 oz. Penang paste
6 Large Lime leaf
1 tbsp. Palm sugar
1 tbsp. Fish sauce
1 tbsp. Oyster sauce
1/2 cup Coconut cream
1/2 cup Chicken stock
1/3 cup Roasted crushed peanuts
1 cup Beef braising liquid
2 tbsp. Grapeseed oil
1 Large Red bell pepper
1 Large Green bell pepper
1/8 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Tamarind water
1 cup Thai basil leaf
1 cup Rice
Garnish:
Red bell pepper
Lime leaf
Thai basil leaf
Coconut cream

Directions:

First, cut the beef into large squares. (1 by 1 inch).

Using a large pot sear off the beef with oil salt and pepper. Once seared, strain off oil and then rest beef on a rack for 10 minutes.

Deglaze the pot with your liquids and palm sugar. Add the aromatics lemongrass lime leaf etc.

Add the beef back in bring to a boil then cover and simmer for 2 hrs till beef is soft.

Next, make the curry sauce. Heat oil in pot and cook curry paste until fragrant, about 15 minutes. Add lime leaves and liquids simmer for 20 minutes. Add peanuts. Large julienne cut on the peppers saute separately and add to the curry.

Remove beef from the pot and add to the curry sauce. Simmer for 10 minutes.

Finish with the Thai basil to perfume the dish. Serve with jasmine rice.