Ingredients
500 g rump steak
10 Thai red chili peppers, dried
2 tablespoons galangal, dried
salt (for soaking)
2 tablespoons lemongrass, chopped
2 tablespoons garlic, crushed
2 teaspoons kaffir lime zest, finely chopped
2 teaspoons coriander seeds, partially crushed
1 teaspoon cumin seed, partially crushed
1 scallion, chopped
1 tablespoon light soy sauce
1 tablespoon beef stock
1 tablespoon dry sherry
Preparation
1-Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain. 2-Seed the chilli if desired (I left seeds in place) and then chop along with galangal. 3-Place all ingredients except beef in a food processor and process until a rough paste. 4-Cut meat into thin slices cutting with the grain running length-wise. It’s easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6"). 5-Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time. 6-Put on a plate or shallow dish, cover with plastic wrap and leave overnight. 7-Place foil on a lower rack in the oven to catch fat / marinade. 8-Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack. 9-Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste. 10-The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
