Cook The Book: Sri Lankan Beef Smore Recipe

Name: Cook The Book: Sri Lankan Beef Smore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/2-pound piece of beef (shoulder meat, tied as a roast, or a piece of chuck, or even brisket-any beef chunk suitable for braising); Salt; Freshly ground black pepper; 4 teaspoons whole coriander seeds; 1 teaspoon whole cumin seeds; 1 teaspoon whole fennel seeds; 1/4 teaspoon whole fenugreek seeds; 4 tablespoons olive or canola oil; One 2-inch cinnamon stick; 1 large onion, finely chopped; One 2-inch piece fresh ginger, peeled and finely grated; 4 cloves garlic, finely chopped; 2 tablespoons red wine vinegar; 1 1/2 cups beef or chicken stock; 1/2 to 1 teaspoon cayenne pepper; 1 cup coconut milk from a well shaken can

Servings: persons

One 2 1/2-pound piece of beef (shoulder meat, tied as a roast, or a piece of chuck, or even brisket-any beef chunk suitable for braising)
Salt
Freshly ground black pepper
4 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon whole fennel seeds
1/4 teaspoon whole fenugreek seeds
4 tablespoons olive or canola oil
One 2-inch cinnamon stick
1 large onion, finely chopped
One 2-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 1/2 cups beef or chicken stock
1/2 to 1 teaspoon cayenne pepper
1 cup coconut milk from a well shaken can

1
Pat the meat dry and sprinkle lightly with salt and lots of black pepper.
2
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.
3
Preheat oven to 325u00b0F.
4
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 to 5 minutes.
5
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 to 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.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 2 1/2-pound piece of beef (shoulder meat, tied as a roast, or a piece of chuck, or even brisket-any beef chunk suitable for braising), Salt, Freshly ground black pepper, 4 teaspoons whole coriander seeds, and more.

Yes, Cook The Book: Sri Lankan Beef Smore falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Sri Lankan Beef Smore

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