Slow Braised Beef and Coconut
Course
Main Dish
Cuisine
Asian
,
Slow Cooking
Servings
4
serves
Cook Time
2.5
hours
Servings
4
serves
Cook Time
2.5
hours
Ingredients
500
grams
Beef Rump Steak
cut into chunks (2-3cm cubes)
2
sticks
Celery
chopped
2
Carrots
chopped
1
Brown Onion
chopped
2
teaspoons
Turmeric
1
teaspoon
Ginger
Ground
1
teaspoon
Cayenne Pepper
1
teaspoon
Garlic Cloves
crushed
1
can
Coconut Cream
1
litre
Water
100
grams
Desiccated Coconut
50
grams
Almond Meal
½
cup
Coriander Leaves
Olive Oil
Instructions
In a hot wok, splash in oil, seal the beef until all browned then remove from the wok
Add the turmeric, cayenne, ginger and garlic. Stir through and fry for 3-5 minutes.
Add the chopped vegetables to the wok and fry until soft.
Pour in the coconut cream and water, place on a lid, bring to the boil, then simmer for 2 hours.
After 2 hours remove the lid and add the coconut, almond meal and coriander, continue to simmer for 20 minutes. Serve with Roti bread.