5tablespoonsfinely minced lemongrasswhite part only
4teaspoonschopped garlic
8shallotspeeled and chopped
6teaspoonscoriander powder
6teaspoonsmild chili powder
1/2cupcanola oiland more if needed
Coconut Sauce
8tablespoons coconut cream
2 teaspoonsfish sauce
4teaspoonssugar
1 teaspooncinnamon
4teaspoonstamarind paste
Aromatics
2stickscinnamon
Thaior Serrano chiliesto taste
8wholecloves
6wholecardamon pods
6kaffir lime leaves(or substitute with lime zest)
To Serve
4tablespoons toasted grated coconut
Equipment
sous vide unit
1 1-gallon sous vide bag
Directions
Beef
Dice beef into 1-inch (2 1/2 cm) cubes.
Sprinkle some Slap Yo’ Daddy Hot Rub over the beef cubes.
Brown the surfaces of the beef cubes on a hot grill. Or smoke at 275 degrees F (135 degrees C) for 30 minutes. Set aside.
Spice Paste
In a processor add the lemongrass, garlic, shallots, coriander, and chili.
Turn on the blender and drizzle enough canola oil to allow the spices to blend into a paste.
Heat a sauté pan with two tablespoons of canola oil to medium heat. Add the spice paste then saute gently until the oil begins to separate and the spice paste turns brown and fragrant; about 15-20 minutes.
Set sauté pan and cooked spice paste aside to cool.
Coconut Sauce
In a bowl add the coconut cream, fish sauce, sugar, cinnamon, and tamarind paste. Stir.
Aromatics
In a bowl combine the cinnamon, chilies, cloves, cardamom, and Kaffir lime leaves.
To Sous Vide
Add to the bowl containing the coconut sauce the cooked spice paste, browned meat, and aromatics. Stir thoroughly.
Pour the contents of the bowl into a gallon-sized sous vide bag and seal.
Set the Sous Vide machine to 150 degrees F (66 degrees C) for 3 days (72 hours).Tip: This time will vary based on the meat you choose, this is based on a choice grade brisket stewing meat.
To Serve
Once cooked remove and cut open the sous vide bag. Taste and adjust seasonings with salt and pepper.
Mix in the toasted coconut flakes, then serve with your favorite rice.