I N F O In this version of cured beef, the sur meat is steamed in coconut cream and milk, the fat oozes out, and after the liquid evaporates, the meat begins to steam. The sugar from the coconut and marinade now caramelizes, and the meat becomes salty, juicy and flavorful.
Meat prepared in this way must be served hot, otherwise it tastes oily. It can be served in many ways: as a leaf salad with fresh herbs, dressed with lime juice and chilies, in curries, especially in green ones with enough pea eggplants and krachai – or in small quantities as a side dish.
Wash meat, then marinate in salt, sugar and pepper and add enough soy sauce to cover. Steep for 3 to 5 days.
Cut lemongrass into small pieces, saving waste. Drain marinated beef, then saute with lemongrass waste in coconut cream and milk for 3 hours, turning regularly to the other side so it doesn’t burn and takes on a nice honey-yellow color.
When almost all the liquid has evaporated and the meat is tender and beginning to caramelize, carefully remove from the roasting pan, rest for a few min, then separate the bones and cut the meat open.
Bring to table sprinkled with shallots, mint – and cilantro leaves and chilies, garnished with lime quarters.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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