Beef in Coconut Cream
Makes about 6 cups
I think this exotic beef dish goes really well with roasted sweet potatoes and turnips, plus a salad made of tropical fruits and topped with a tangy, almost sour dressing.
2 tablespoons Chef Paul Prudhomme's Meat Magic® or
2 teaspoons ground dried guajillo chile peppers
1 teaspoon ground allspice
1 teaspoon ground mace
1 teaspoon dry mustard
1 teaspoon ground nutmeg
1 cup pine nuts
1 cup canned unsweetened coconut milk (regular or low fat)
2 pounds flank steak, scalloped
3 tablespoons vegetable oil
1 cup chopped onions
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh jalapeno chile peppers
1 cup beef stock
2 cups daikon, diced into 1/2-inch pieces
1/2 cup chopped fresh cilantro
how to prepare
Combine the first 6 ingredients in a small bowl to make the seasoning mix.
Process the pine nuts and coconut milk in a blender until smooth.
Sprinkle the Seasoning Mix evenly over the meat and rub it in well.
Heat the oil in a 5-quart pot over high heat just until it begins to smoke, about 4 minutes. Add the seasoned meat and cook, stirring frequently, until it begins to brown, about 4 minutes. Add the onions, ginger, and jalapeño peppers. Cover and cook, stirring and scraping the pot bottom occasionally, for 15 minutes. Add the stock, daikon, cilantro, and the pine nut-coconut milk mixture. Cover and cook, stirring occasionally, until the meat is tender, about 15 minutes. Serve piping hot over mashed potatoes, brown or white rice, or your favorite pasta.
Copyright © 1993 by Paul Prudhomme