Thread: Beef Braised with Coconut Milk

I made this dish back in 2010 and tho I don't think it's the absolute BEST thing I ever ate, I enjoyed it very much...I think b/c it reminded me a lot of my mom's homecooking.

Attachment 58


Beef Braised w/coconut milk (adapted from Mark Bitman)
ingredients:
4 hot dried red chillie
6 garlic cloves, peeled
1 1-inch piece ginger, peeled and roughly chopped
2 tablespoon chili powder (i left this out, didn’t have)
Juice and zest of 4 limes or 4 tablespoons rice vinegar (or other mild vinegar)
3 tablespoons canola oil (or corn oil okay, or olive)
2 and 1/2 to 3 pounds beef, cut into 1-inch cubes (or thereabouts)
4 cups coconut milk (or 2 cans plus 1 cup water)–i didn’t add the water, i forgot
2 teaspoons curry powder
salt to taste

directions:
1. Put first 5 ingreds in a food processor, process until everything is minced, into a paste like consistency.
2. Heat oil over med-high heat in a Dutch oven or large skillet that can be covered. Add spice paste, cook, stirring occasionally, until fragrant–about 2 min. Add beef, and cook, occas. stirring, until browned and covered w/sauce.
3. Pour in coconut milk, bring mixture to a boil, add the curry powder. Lower heat, cover, simmer, stirring only occasionally (but making sure mixture is simmering very slowly with just a few bubbles at time breaking the surface), until meat is extremely tender–minimum of 1hour, up to 2 or 3 hours.
4. Uncover, and cook until sauce is v.thick and carmel colored, stirring freq. so it does not brown. (i couldn’t get the sauce to thicken, so i just did this for about 15min, then turned off the stove; the next morning, the sauce had thickened)!
5. Season to taste w/salt. Eat over rice and enjoy!