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INGREDIENTS:
2 tbsp oil
1 cup beef spice paste
600 gr beef topside cut in 2,5 cm
2 ea lemon grass bruised
2 ea salam Leaf
5 cm laos peeled and chopped
1 lt water
1 lt coconut Milk
Shallot fried for garnish
PREPARATION:
1. Heat oil in heavy sauce pan. Add spice paste and fry over low heat for 2 minutes. Add beef cubes, lemon grass, salam leaves, laos and leaf. Bring to boil, reduce heat and simmer until meat is three quarter cooked (approximately 40 minutes).
2. Add coconut milk, bring to boil, reduce heat and simmer until meat is tender and sauce thickens. Season to taste with salt and pepper.
3. Garnish with fried shallots. Serve with steamed rice and sambal.
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