Elephant Walk Sweet Beef Stew Khar Saiko Kroeung Food

ELEPHANT STEW FOR A CROWD

Elephant Stew For A Crowd image

Make and share this Elephant Stew For A Crowd recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Stew

Time 3h20m

Yield 3800 serving(s)

Number Of Ingredients 3

Ingredients

1 elephant
2 rabbits (optional)
salt and pepper

Steps:

Cut elephant into bite size pieces.
This should take about 2 months.
Add enough brown gravy to cover.
Cook over hot fire for 3 weeks.
This will serve 3800 people.
If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

ELEPHANT WALK SWEET BEEF STEW (KHAR SAIKO KROEUNG)

Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) image

Make and share this Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) recipe from Food.com.

Provided by MarraMamba

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs boneless top round beef, cut into 1 1/2-inch cubes
1/2 cup peeled thinly sliced gingerroot (about 2 ounces)
3 dried New Mexico chiles, soaked, seeded and deveined
3 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1/2 cup water
5 tablespoons vegetable oil
3 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon mushroom soy sauce
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup chicken broth
1 cup green coconut juice
1/4 cup tamarind juice
fresh cilantro stem, for garnish
cucumber, slices

Steps:

Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.
Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.
Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.
Garnish with cilantro sprigs and serve with cucumber slices and rice.

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