Use this recipe as an excuse to visit an Asian grocery store! There you’ll find galangal a rhizome like ginger, but with a more peppery flavor, shrimp paste (a little goes a long way) and palm sugar, a.k.a. jaggery.
Approximately 2-pounds chuck roast
1 teaspoon salt
4 serrano or jalapeno chiles, seeded and coarsely chopped
2 tablespoons chopped peeled galangal or gingerroot
4 cloves garlic, peeled
1 tablespoon fresh lime juice
2 teaspoons shrimp paste
2 teaspoons palm sugar or dark brown sugar
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
3 tablespoons peanut oil
Rinse beef under cool, running water and place in a heavy pot. Cover with water, add salt and bring to a boil. Cover, reduce heat and simmer for 1-1/2 to 2 hours, or until meat is fork tender. Remove meat from stock and drain in a colander. When cool enough to handle, shred meat using two forks, one in each hand, pulling in opposite directions. Discard fat.
Combine chiles, galangal, garlic, lime juice, shrimp paste, sugar, black peppercorns and coriander seeds in a blender. Process until smooth paste is formed.
Heat oil in a large heavy skillet over medium-high heat. Saute chile paste until fragrant, about 1 minute. Add shredded beef and stir until thoroughly heated and well combined. Serve immediately over rice, if desired.
Makes 6 servings.