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Ingredients: 200 g ( 6 ½ oz) lean topside chuck or shin beef 1 litre (4 cups) water ½ teaspoon salt 250 g ( ½ lb) young jackfruit flesh cut in bite-sized pieces 150 g ( 5 oz) long beans cut in 3 cm ( 1 ¼ in) lengths 5 large cabbage leaves chopped coarsely 500 ml ( 2 cups) coconut milk 1 turmeric leaf 3 kaffir lime leaves 1 stem lemongrass bottom 14 cm ( 5 ½ in) only bruised. Spice paste 2 candlenuts coarsely chopped dry roasted until golden 2 fresh red chillies sliced 5-6 shallots chopped 2-3 cloves garlic chopped 1 tablespoons finely chopped fresh turmeric 1 teaspoons finely chopped galangal 2 teaspoons finely chopped fresh ginger 1 teaspoon salt. Preparations: When cutting the jackfruit leave the immature seeds intact use an oiled knife to prevent any sticky sap from clinging to the blade. 1. Put beef in a saucepan with water and salt bring to the boil cover reduce heat and simmer until the beef is tender about 1 ¼ to 1 ½ hours. 2. Remove beef and slice then cut into small pieces return beef to the stock and add jackfruit to the stock adding water if required to cover the jackfruit bring to the boil cover and simmer until jackfruit is tender about 15 minutes. 3. Prepare spice paste by processing all ingredients to a fine paste adding a little of the stock if needed to keep the mixture turning when jackfruit is cooked add spice paste to the saucepan stirring to mix well. 4. Add the long beans cabbage coconut milk turmeric and lime leaves and lemongrass bring to the boil over medium heat stirring then simmer uncovered until the beans and cabbage are cooked 10 to 15 minutes remove turmeric leaf and lemongrass before serving. Serve 4 Preparation time :20 mins Cooking time : 2 hours
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