Stewed Beef (Khar Kho)
This recipe is not mine. I found it online and it was adapted from the famous cambodian restaurant in Boston, MA, called the Elephant Walk.
- 2 lbs beef, cut into 1 1/2-inch cubes
- 1/2 cup peeled thinly sliced ginger
- 3 dried New Mexico chiles, soaked, seeded and deveined
- 3 Garlic Cloves
- 1 large shallot, chopped
- 1/2 cup water
- 5 tablespoons vegetable oil
- 3 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon mushroom soy sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup chicken broth
- 1 cup green coconut juice
- 1/4 cup tamarind juice
- Fresh cilantro for garnish
- sliced cucumber
- Put the beef in a bowl. Mash the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice. Squeeze the juice from the ginger and stir it into the beef; discarding the ginger solids. Let the beef marinate for at least 10 minutes.
- While the beef is marinating, you should make the paste by blending all the ingredients in a blender until smooth.
- Heat the oil in a large deep skillet over medium-high heat. Add the paste, stirring occasionally, until fragrant. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer. Do not cover all the way. Simmer until almost half of the liquid is absorbed. Stir frequently so that it does not burn. This should take about 1/2 an hour.
- Add the coconut and tamarind juices and cook for another 15-20 mins. The sauce should start to thicken. If it does not, increase the heat a bit until it does thicken.
- Now dish out and serve beside rice and garnish with cilantro. I usually serve this with cucumber slices.