Spicy Coconut Tumeric Beef
By: Boris Mann
Published: Saturday, February 20, 2010 - 8:55pm

Ingredients




1 pound stew beef
1 tablespoon cider vinegar
2 teaspoons ground tumeric
2 teaspoons paprika
2 teaspoons black pepper
2 teaspoons salt
2 Thai red chiles, minced
1 tablespoon honey
1/2 cup shredded coconut
1 tablespoon sesame oil
1 onion, sliced
1 leek, chopped
2 bay leaves
16 ounces coconut milk

Preparation

1 Combine all ingredients up to and including sesame oil and toss beef to coat. Let sit in marinade for at least an hour. 2 Preheat oven to 350 degrees 3 Add oil to an oven proof skillet and saute the onion until translucent 4 Add beef mixture to skillet and saute on high heat for 5 minutes, stirring occasionally. 5 Add leek, bay leaves, and coconut milk to skillet and place in oven with lid on. 6 Cook for 1 hour at 350 degrees

About


I was aiming for a kind of Rendang Beef Curry -- the shredded coconut + long oven cooking is key. Goes well over rice.