Wednesday, 10 November 2010

Coconut Beef Madras

Yesterday saw the return of the slow cooker.  There is something very pleasing and homely about coming home to the smell of something slow-cooked.  For some reason it always smells better than when done in the oven.  The added benefit of course (other than being able to use a cheaper cut of meat) is that with the money you save you can spend in the pub and return home at a time to suit you - knowing that the food won't spoil.

After a not very successful trip to start the Christmas (and a few birthdays) shopping at the Lowry Outlet, we came back with only 1 present but we did buy a new grater and yet another little cookbook.  I was particularly taken by this book as it had a flip out piece of card so it can stand up allowing you to easily read the recipe while cooking - genius. 

This recipe is taken from "Slow Cooking" by Top That! Publishing

So for our first of many slow cooked recipes we will no doubt take from this book we chose the Coconut Beef Madras.

Coconut Beef Madras
You will need:

1.5 kg Beef such as braising steak (cut into pieces)
2 tablespoons of plain flour (we use gluten-free)
2 large onions (chopped)
6 cloves of garlic (crushed)
Big chunk of ginger (3 inch, finely chopped)
3/4 a jar of madras curry paste
200 ml coconut milk
1 cinnamon stick
1 teaspoon cinnamon powder
3 small green chillies (halved length ways)
1 teaspoon of salt
Vegetable oil

First dust the steak and brown it in batches in a hot pan with some oil.  Put meat aside as you go.

In the same pan, fry the onion, garlic and ginger and cinnamon powder - add a little water and soften for 20 minutes.  When ready - transfer the onion mix to a food processor and blitz to a paste.

Put meat and paste into the slow-cooker and add coconut milk, madras paste, cinnamon stick, chillies and salt.  Mix well and cook on low for about 8-10 hours.

Serve with steamed rice and fresh coriander

The recipe asked for 2 cinnamon sticks but as I only had 1 I used the cinnamon powder in addition.  This created a different twist to a normal madras and I think this is what caused Fran to declare it is nice but a little odd.  She assured me this was not a negative statement but merely to describe the interesting flavours she had noted.  I thought it was lovely and the recipe above would make 5 or 6 portions so is also great for the freezer or a big hungry family.

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