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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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from today's ny times this recipe is from the minimalist, mark bittman. Ingredients:
2 hot dried red chilies |
3 garlic cloves, peeled |
1 inch piece ginger, peeled and roughly chopped |
1 tablespoon chili powder |
2 limes, juice and zest of or 2 tablespoons rice wine or 2 tablespoons other mild vinegar |
2 tablespoons corn, grapeseed or 2 tablespoons other neutral oil |
1 1/2 lbs beef, preferably chuck, cut into 1-inch cubes |
2 cups coconut milk (or 1 can, about 1 1/2 cups, plus 1/2 cup water) |
salt |
Directions:
1. Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
2. Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
3. Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
4. Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.
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