Slow Cooked Malaysian Beef Laksa - PROVENIR

Ingredients

• 1.25 kg Chuck or boneless shin/gravy beef cut into 3cm pieces
• 80 ml (⅓ cup) Peanut oil
• 1 Brown onion thinly sliced
• 1 tbsp Palm sugar
• 2 Cinnamon quills
• ¼ cup Thai basil leaves roughly chopped, plus extra to serve
• 185 g Malaysian laksa paste
• 1 tbsp Corn or rice flour
• 2 x 400 ml Light coconut cream or light coconut milk
• 750 ml (3 cups) Good quality salt reduced beef stock
• 2 Desiree potatoes peeled, cut into 3cm pieces
• 250 g Snake beans or green beans trimmed, cut into 3cm lengths
• 1 Red capsicum roughly chopped
• 270 g Udon noodles cooked according to packet instructions
• Bean sprouts, puffed tofu, chopped cucumber, crushed peanuts, lime wedges & sliced chilli to serve