Beef Shank Coconut Stew
A thick slice of shank with the bone and marrow is cooked in coconut milk and served with sauteed swamp spinach on the side. Southeast Asian flavors all the way.
- 1 tablespoon coconut oil
- 1 teaspoon garlic chopped
- 1 teaspoon ginger chopped
- 1 cross cut of beef shank bone in with the marrow intact
- 3 cups coconut milk
- 2 shallots thinly sliced
- 2 finger chilies sliced
- 2 handfuls kangkong (water / swamp spinach) leaves roughly chopped
- Heat the cooking oil in a pan. Saute the ginger and garlic until fragrant. Add the beef, sprinkle with salt and pepper, and brown both sides.
- Pour in the coconut milk (two cups is a good starting point). Simmer, covered for two to two-and-a-half hours or until very tender. Check the liquid occasionally, add more coconut milk and season with more salt and pepper, as needed. Do not add too much coconut milk. By the end of cooking time, you want a thick and rich sauce, not something soupy.
- When the beef is almost done, prepare the kangkong.
- In a small frying pan, heat a little coconut oil and sauté the shallots and chilies with a little salt and pepper. Add the kangkong leaves and cook, stirring often, just until softened.
- Add the sautéed kangkong leaves to the beef, scattering them around the meat. Cover and simmer for another ten minutes.
- Serve the beef shank surrounded by the greens. Spoon some of the sauce over the meat just before serving to moisten the top.
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