cookware
- dutch oven
- raised colander or equivalent
- large non-stick skillet
- splatter screen
1 | Fill the Dutch oven with water and bring it to a boil. Kick off the rice cooker. |
2 | While the water comes to a boil, process the beef. Cut each piece, crosswise, into 3 equal pieces. Then turn each piece on its side and cut it against the grain into 1/4" pieces. Repeat for each rib. |
3 | Cook off the first to remove the scum. Add the meat to the pot all at once and bring it to a boil. Simmer over medium for a few minutes. At this time, you'll see any scum rise to the top. Transfer the beef into a raised basket to rinse and drain. Pour out the water and the scum. |
4 | Rinse out the pot and fill it with water again. Add the beef and bring it to a boil over high, then drop the heat to low. Cover and cook for 60-75 minutes until the meat is fork-tender. |
5 | Transfer the beef into the raised basket to drain. If needed, the beef can be stored in the fridge for 24 hours at this point. |
6 | In a 12-inch non-stick skillet, heat the avocado oil over medium until it shimmers. Add the curry paste and cook for 5-8 minutes until the color is brick red. Stir constantly and note that the curry will spit quite at bit, especially at the beginning. Use a splatter guard or just be ready to give the stove top a good cleaning after cooking. |
7 | Add the coconut milk, fish sauce, sugar, and chile. Stir to combine. Taste the sauce and add up to 2 more tablespoons of curry if needed for spiciness. |
8 | Add the drained beef and stir to coat with sauce. Rapidly simmer for 12-15 minutes. Stir occasionally. Sauce should thicken, reduce by about half, and eventually cling to the pieces of meat. |
9 | Add kaffir lime leaves and simmer for 1-2 minutes until fragrant. |
10 | Serve directly out of the skillet or transfer into a serving platter. Sprinkle with peanuts and serve with rice. |
source: the May-June 2017 issue of Cook's Illustrated
notes
The neatest, quickest way to chop the peanuts is to transfer them into a Ziplock freezer bag, squeeze out the air, then pound it with a rolling pin. You can use regular Ziplock bags in a pinch, but they might not hold up to the pounding.
