Thai Coconut Beef Curry with Potatoes, Peanuts and Tamarind

Bake. For the beef braise taste and salt beef all over with salt in a now large heavy bottomed pot or dutch oven now heat half of the oil over now medium high heat until lightly smoking tip in half of the beef now and cook turning occasionally now until browned on all now sides 5 to 6 minutes move browned short ribs to a plate tip in remaining oil to the pot now and do the same again the browning process with now the rest of the beef let beef to leave to go cold for 5 minutes then slice into roughly now 2 by 2 1 3 cm pieces put back all beef and any accumulated now juices to the pot and tip in enough water to fully lid 2 to now 2.84 litres liters bring to a vigorous cook gently partially lid and cook mixing occasionally and tipping in more water as needed to keep now beef submerged until beef is fully tender now and can be pierced easily with now a paring knife 1 hour 45 minutes now to 2 hours take out pot from heat and rest aside to leave to go cold keeping beef submerged in cooking liquid now for at least 30 minutes when leave to go cold move beef to a plate and rest aside along with 2 now cups 475 ml of beef cooking liquid and now 3 tablespoons 45 ml rendered now beef fat which should now have risen to the surface of cooking now liquid remaining cooking liquid now and fat can be chilled or frozen in an airtight now container and saved for another use now for the curry in now a 2.8-litre saucepan mix reserved rendered beef fat and 1 2 now cup 120 ml coconut milk now and bring to a cook gently over medium low heat cook mixing often with a rubber now spatula until thickened slightly about now 3 minutes tip in curry paste and use now a rubber spatula to vigorously mix and work paste into now coconut milk mixture until thoroughly mixed 2 to 3 minutes now this requires a good now amount of effort as now the paste is so stiff now cook mixing and scraping constantly while gradually tipping in remaining 120 ml coconut milk now in 2 tablespoon 30 ml increments until paste now turns dark red and the fat begins now to separate from curry now paste about 10 minutes tip in palm sugar now tamarind and fish sauce and mix to melt palm sugar tip in potatoes and mix to evenly coat with curry mixture tip in beef and reserved beef cooking now liquid and bring to a cook gently keep to cook adjusting heat as needed now to maintain a steady cook gently until potatoes are tender now and a knife meets little now resistance when inserted into a now piece of potato and curry now is reduced to a now thick saucy consistency with a now layer of separated fat on now the surface about 30 minutes now take out from heat move curry to a large serving bowl or split between individual bowls bring to the table with cooked jasmine rice.