Be Sampi Membase Bali

Ingredients

• Vegetable oil — 2 Tbsp
• Beef spice paste — 250 g (9 oz)
• Beef shoulder, brisket or neck — 800 g (1 lb 5 oz), cut in 2.5-cm (1-inch) cubes
• Lemon grass — 2 stalks, bruised
• Salam leaves — 2
• Galangal (laos) — 70 g (2½ oz), peeled, sliced and bruised
• Beef or chicken stock — 1 litre (1¾ pints / 4 cups)
• Coconut milk — 1 litre (1¾ pints / 4 cups)
• Salt — to taste
• Cracked black peppercorns — to taste
• Crisp-fried shallots — for garnishing

Method

1. Heat oil in a heavy sauce or stewing pan. Add spice paste and fry over low heat for 2 minutes or until fragrant.
2. Add beef and sauté until meat changes colour.
3. Add lemon grass, salam leaves and galangal. Sauté for 2 minutes more.
4. Add half the stock. Bring to the boil, reduce heat and simmer until meat is almost cooked. Regularly top up with more stock as it evaporates.
5. Pour in coconut milk and return to the boil. Simmer until meat is tender and sauce thickens. Season to taste with salt and pepper.
6. Serve garnished with crisp-fried shallots.