Sri Lankan Beef Smore Recipes

Steps:

• Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee.
• Cover and simmer gently until meat is tender, approximately 11/2 - 2 hours.
• Add thick coconut milk and cook uncovered for 15 minutes longer.
• Lift meat out on to a serving dish.
• If the gravy is too thin reduce it by boiling rapidly uncovered.
• Put gravy into a bowl.
• Rinse the pan to remove any gravy, return to the stove and heat the ghee in it.
• Fry meat on all sides, pour gravy over the meat and heat through.
• Serve.

Steps:

• Pat the meat dry and sprinkle lightly with salt and lots of black pepper.
• Set a small cast-iron or other heavy frying pan over medium heat. When very hot, sprinkle in the coriander, cumin, fennel, and fenugreek seeds. Stir for 30 seconds or so until the spices just start to emit a roasted aroma. Empty onto a piece of paper towel, and, when cooled off a bit, grind the spices in a clean coffee grinder or crush in a mortar.
• Preheat oven to 325°F.
• Pour the oil into an ovenproof casserole-type pan and set over medium-high heat. When hot, put in the meat and brown on all sides. Remove to a plate. Add the cinnamon, onions, ginger, and garlic. Stir and cook 4-5 minutes. Add the vinegar, stock, cayenne, 1 1/2 teaspoons salt, and the beef as well as its accumulated juices. Bring to a boil, stirring the sauce. Cover and place in oven. Cook, basting and turning every 20 minutes or so, about 2-2 1/2 hours or until meat is tender. Remove pan from oven. Add the coconut milk, stir, and bring to a simmer before serving.

Steps:

• In a small saucepan cook the first 4 spices over medium-low heat for about 6 minutes, stirring until toasted.
• Place the beef cubes in a large bowl.
• Toss the beef with the spices and 1 tablespoon ground black pepper.
• Cover and refrigerate for 6-24 hours.
• Heat oil in a Dutch oven over medium heat.
• Add in the onion, ginger, fresh garlic and jalapeno pepper; saute for about 3 minutes or until the onions are tender.
• Remove the onion mixture from the pot and place in a large bowl.
• Add in HALF of the beef cubes (adding in more oil if needed) cook browning on all sides of the meat; remove and place in the bowl with the onion mixture.
• Repeat with remaining beef cubes.
• Return the beef/onion mixture to the pot.
• Add/stir in broth (if using) coconut milk and white wine vinegar; bring to a boil.
• Cover and reduce heat to low and simmer for about 2 to 2-1/2 hours or until the beef is very tender.
• Season with salt to taste.

Steps:

• Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
• Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
• Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
• Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
• Add the coconut milk and heat through. Taste and adjust the seasonings before serving.