Recipe: Indonesian Coconut Beef Stew (using coconut milk, ginger, jalapeno and lime)

INDONESIAN COCONUT BEEF STEW

"Don't be alarmed by this long list of ingredients; basically, everything is poured into one big pot and cooked together. Spoon this robust-tasting rich stew over steamed jasmine rice, or atop cooked Chinese noodles in large, shallow bowls. If you like really hot food, add some Chinese hot chili paste along with the other spices."

3 pounds boneless chuck pot roast, trimmed of excess fat and cut into 2-inch chunks.
2 tablespoons peanut oil
1 tablespoon ground coriander
1 tablespoon five-spice powder
4 jalapeno peppers, stemmed, seeded and thinly sliced
5 cloves garlic, coarsely chopped
3 tablespoons minced fresh ginger
3/4 cup soy sauce
2 cans (14 1/4 ounces each) beef broth
3 cans (13 to 1/4 ounces each) coconut milk
1 quart water
2 large white potatoes, peeled, quartered, and cut into 1-inch wide chunks
3/4 cup fresh lime juice
3/4 cup coarsely chopped cilantro (for garnish)
Steamed jasmine rice or cooked Chinese noodles (optional, for serving)

In a large saute pan, cook half the beef in the peanut oil over high heat until brown on all sides. Transfer to a heavy-bottomed pot large enough to accommodate the remaining ingredients. Cook the remaining beef in the same fashion; add to the pot.

To the beef add the spices, jalapeno peppers, garlic, ginger, soy sauce, stock, coconut milk and water. Bring to a boil over high heat. Reduce the heat to moderate and simmer 2 hours, stirring occasionally, until the meat is very tender (if the sauce is getting too thick, add a little more hot water and stir well).

Add the potatoes and lime juice cook 30 to 35 minutes, or until the potatoes are just tender.

Garnish with the cilantro just before serving. If desired, serve over steamed jasmine rice, or atop cooked Chinese noodles in large, shallow bowls.

Makes 6-8 servings
Source: The San Fransisco Examiner