Slow-Braised Beef Panang (Phanaeng Neua) with Toasted Spices

Method

1. Cut the beef into large 4 cm thick slabs. Put them in a 20 cm pot with most of the coconut milk (keep about a tenth for the end), the water, salt and a third of the lime leaves, torn. Bring to a boil over high heat, skim off any grey foam, then lower to low heat, cover with the lid slightly open and simmer gently for 1 h 30 min, until a fork slides into the beef with no resistance. Check every 30 minutes and add a splash of water if the liquid drops below the meat.

   Add in this stepBeef shank (or brisket) 400 gCoconut milk (full-fat) 405 mlWater 250 mlSalt 1 pinchMakrut lime leaves 1¾

   high heat→low heat

2. Lift the beef onto a board and let it cool for a few minutes, then slice it 5 mm thick across the grain. Keep the braising liquid; it is full of flavour and becomes part of the sauce.

3. Toast the coriander and cumin seeds in a dry pan over medium-low heat for 1 min 30 sec, shaking, until they smell nutty and are a shade darker. Grind them finely in a mortar or spice grinder. Crush the peanuts coarsely.

   Add in this stepCoriander seeds 1 tspCumin seeds ½ tsp

   medium-low heat

4. Put the coconut cream into a 24 cm wok over medium heat and let it bubble for 4 min, stirring, until it thickens and clear oil separates.

   Add in this stepCoconut cream (the thick top of an unshaken can) 100 ml

   medium heat

5. Turn down to medium-low heat, add the curry paste, the ground toasted spices and half the peanuts, and fry for 3 min, stirring and pressing constantly, until the paste turns a deep brick red, smells intensely fragrant and the oil turns red.

   Add in this stepPanang curry paste 3 tbspRoasted unsalted peanuts 1½ tbsp

   medium-low heat

6. Add the sliced beef and a ladle of braising liquid, then the fish sauce, palm sugar and another third of the lime leaves, torn. Cook over medium heat for 6 min, adding more braising liquid a little at a time and stirring, until the sauce is thick, glossy and clings to the beef with a sheen of red oil on top. Taste: salty, then sweet, then gently hot.

   Add in this stepFish sauce 3½ tspPalm sugar 20 gMakrut lime leaves 1¾

   medium heat

7. Turn off the heat and fold in the basil. Spoon onto warm plates, drizzle with the reserved coconut milk, and finish with the rest of the lime leaves cut into hair-thin threads, the chilli and the remaining peanuts.

   Add in this stepThai basil leaves 15 gCoconut milk (full-fat) 45 mlMakrut lime leaves 2.4Fresh red chilli 1Roasted unsalted peanuts 1½ tbsp