Tag: beef
Panang Curry with Beef
Panang Curry with Beef
Panang Curry is a highly flavorful curry that requires very little prep work. What is different about this curry from others is that the gravy is a lot thicker instead of being soupy. It also has no vegetables of any sorts in here. Just the meat and curry gravy.When choosing the beef for this curry, you want to use something that is fairly tender since the meat will cook quick instead of simmering over a long period of time, such like a massaman curry. I recommend using top sirloin, ny strip, flat iron, or flank steak. The meat also needs to be sliced as thin as possible.
Ingredients
Panang Curry Paste
- 10 dried arbol chilies
- 1 tsp sea salt
- 3/4 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 1/4 tsp white peppercorns
- 3 tbsp lemongrass chopped
- 1 tbsp galangal chopped
- 1 1/2 tsp lime zest
- 1 tsp cilantro roots
- 3 tbsp minced garlic
- 1/4 cup shallots chopped
- 1 tsp shrimp paste
- 2 tbsp roasted peanuts
Panang Curry with Beef
- 1 lb top sirloin sliced thin
- 2 tsp fish sauce
- 2 tsp olive oil
- 3/4 + 1/2 cup coconut milk
- 10 kaffir lime leaves julienned
- 1 tsp fish sauce
- 1 1/2 tbsp palm sugar
- 4 thai chilies finely chopped
Instructions
Panang Curry Paste
- In a spice grinder, add the arbol chilies, cumin, coriander, sea salt, white peppercorns, and peanuts.
- GRIND!
- In a blender or food processor, add the ground spices and the rest of the curry paste ingredients.
- Blend into a paste. You might need to add a little bit of water if the paste is too dry.
Panang Curry with Beef
- Slice the top sirloin as thin as possible. Marinate with the fish sauce and olive oil.
- In a large sauce pan, reduce 3/4 cup of coconut milk over medium high heat for 5 minutes.
- Stir in the curry paste, reducing the heat to medium low and cooking for a couple of minutes.
- Stir in the lime leaves and palm sugar. Simmer until the palm sugar is dissolved.
- Add in the top sirloin, making sure that the slices of beef are separated as much as possible. Cook until the beef is about half way cooked through.
- Stir in the rest of the coconut milk. Cook for 1 more minute.
- Stir in the Thai chilies. Turn off the heat.
- Serve with steamed jasmine rice.
Caribbean Corned Beef and Cabbage
Caribbean Corned Beef and Cabbage
This is a really quick and easy meal to prepare. Buying canned corned beef is very foreign to most Americans. Canned corned beef is eaten in a lot of African, Caribbean, and South American cuisines. Have you ever eaten canned corned beef hash? The corned beef in the hash is the same stuff we are going to use to make this recipe. The brand that I like to use is called Exeter, made in South America. Make sure to taste this before adding salt at the end because different cans of corned beef have different levels of saltiness to them.
Ingredients
- 1/2 head green cabbage shredded
- 1 can corned beef
- 1/2 medium onion sliced
- 4 garlic cloves minced
- 1 cup grape or cherry tomatoes
- 1 habanero
- 2 green onions chopped
- 2 tsp thyme
- 1 tsp allspice
- 1 tsp paprika
- salt and white pepper to taste
- 3 tbsp butter
Instructions
- In a large skillet over medium high heat, melt the butter. Sauté onions, garlic, thyme, allspice, and habanero for 3 minutes.
- Stir in tomatoes, green onions, paprika, and white pepper. Cook for another 3 minutes.
- Add in the cabbage. Cook for 7 minutes.
- Add in chunks of corned beef. Cook for another 3-4 minutes.
- Plate it up. Top off with sunny side up eggs.
Steak in Salsa Verde
Steak in Salsa Verde
Steak in salsa verde is very popular and made all over Mexico. It varies from region to region. It can be made with just the meat and salsa verde, or you can add some type of vegetable to it like I have with the potato. You can also substitute squash, green zucchini, green beans, just to name a few.When selecting the beef for this dish, you want to use something that has some fat to it. Ribeye works best. NY strip or top sirloin are leaner, but will work well too. You can either have it thin sliced like I have or cut it up into bite sized chunks. This is a great dish with a side of beans, or you can even use this as a filling for tacos.
Servings: 4
Ingredients
Salsa Verde
- 1 lb tomatillos
- 2 serrano peppers or 1 jalapeno
- 1/4 medium white onion
- 3 garlic cloves
- 1/2 cup water
Steak in Salsa Verde
- 1 1/2 lbs thinly sliced beef ribeye, strip, or sirloin
- salt and pepper to taste
- 1 tbsp vegetable or canola oil
- 2 medium potatoes diced into small cubes
- 1/4 cup cilantro chopped
Instructions
Salsa Verde
- In a blender or food processor, add tomatillos, Serrano pepper, white onion, garlic, and water. Puree until smooth. set aside.
Steak in Salsa Verde
- In a large skillet over medium high heat, add the cooking oil. Brown the steak pieces.
- Pour in the sals verde and simmer for 3 minutes.
- Add in the cubed potatoes. Simmer on medium heat for 15 minutes or until the potato are tender.
- Garnish with a lot of fresh cilantro. Serve with tortillas.
