RCI-SP.004.0285.001
Stewed Beef in Coconut milk
Stewed Beef in Coconut milk from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- leaves of (local) bay leaf6 unit
- tender beef3 lbscut up
- leaves broadleaf thyme (called Spanish thyme in Trinidad); can be substituted with other thyme6 unit
- 1-2 cups
- salt1 unitpepper, to taste
- garlic1 unitto taste
- onion1 unitto taste
- chives1 unitto taste
- oil and a little brown sugar to brown Beef with1 unit
Method
1
Trim excess fat from the beef and cut into 2-inch cubes. Peel and mince the garlic, then dice the onion and chives, keeping them separate for use at different stages.
2
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the minced garlic and diced onion, stirring constantly until softened and fragrant, about 2-3 minutes.
3 minutes
3
Add the beef cubes to the pot in batches, browning them on all sides without crowding the pan. Sprinkle with brown sugar and salt as the meat cooks to develop caramelization.
10 minutes
4
Once all beef is browned, add the bay leaves and broadleaf thyme leaves directly to the pot, stirring to combine with the meat and aromatics.
5
Pour 1-2 cups of coconut milk over the beef, stirring to ensure all meat is partially submerged. Adjust the amount to create a rich sauce that will reduce during cooking.
6
Reduce heat to low, cover the pot with a lid, and simmer gently for 60-75 minutes, stirring occasionally. The beef should become tender and the sauce should thicken as it reduces.
70 minutes
7
Taste the stew and adjust seasoning with salt and pepper to preference. Add the chopped chives in the final minutes of cooking, stirring gently to distribute.
8
Serve hot in bowls, ensuring each portion contains beef, sauce, and some of the herbs. Accompany with roti, rice, or boiled provisions if desired.