Wednesday, March 30, 2005
I'd been curious about the recipe for Coconut-Braised Beef, which sounded especially tempting because of the final step, whereby the braising liquid was reduced to a savory, caramel-colored sauce that clung to the meat.
The first step is throwing 2 dried red chilies, 3 garlic cloves, a one inch piece of peeled ginger, 1 Tblsp chili powder, and zest and juice from two limes into the food processor. It forms a reddish paste, which I then sauteed in a medium-hot skillet in a tablespoon of oil. After two minutes, I added 1.5 pounds of stew beef that I'd cut into 1 inch cubes. I browned that and then added a can of coconut milk and a half cup of water. All this I simmered, covered, for about two hours.
I then reduced the liquid to the aforementioned caramel-colored sauce, adding salt at the end, serving the curry with basmati rice.
The final product was pretty good, with a substantial kick to it from the peppers that the rice tempered slightly. The acidic flavors of the lime were prominent. I would probably give it four out of five stars, but I wasn't overwhelmed. It was a nice venture into a different kind of curry from the Indian curries I usually make, but those are the dishes that always end up Number One in my book...
Posted by Rachel at 8:41 PM