Cambodian Caramel Beef Stew (Khor Ko)

 This is an early version of the recipe and may see significant change, but it's already tasty.  The base recipe comes from Nhum, by Ros and Lee.

 

 A rich beef stew full of lemongrass, galangal, and kaffir lime leaves.  The very dark caramel adds a hint of sweetness and bitterness.

Ingredients:

~ 2 lbs beef (use a tough cut suitable for stew or braising), trimmed and cubed
4 stalks lemongrass, thoroughly bruised
5 slices galangal if fresh, 6-7 if frozen
8-10 kaffir lime leaves, thinly sliced
10+3 cloves garlic, thinly sliced
7-8 small shallots, thinly sliced
3 T palm sugar
1 whole star anise
2 T fish sauce
1 heaping T shrimp paste
2 T tomato paste
6 C stock (plus gelatin if necessary, see directions)
salt to taste

To serve:
1 onion, sliced and soaked in cold water
cilantro
baguette

Directions:

In a large pot melt the palm sugar over low heat and cook until dark and just starting to smoke.  Add the shrimp paste and stir quickly until aromatic, then add the lemongrass, lime leaves, galangal, shallots, and 10 cloves of the garlic.  Stir briefly, then add in the star anise, fish sauce, and tomato paste, cooking for several minutes while stirring.

Add the beef and cook for several minutes, stirring occasionally.  Add the stock and bring to a simmer, uncovered until the beef is tender, at least an hour.  The liquid should reduce by about half; if you're using good homemade stock (the kind that solidifies in the fridge) the liquid will become smooth and thickened.  If you're using store bought stock you'll probably have to bloom some gelatin and stir it in gradually until you reach the desired consistency.  Add the remaining garlic and simmer for a few minutes.

Serve with the onion slices and cilantro, with some baguette to soak up the liquid.