Chili Coriander Beef
Chili Coriander Beef is a South-East Asian style Curry featuring Beef marinated with aromatic spices, then slow cooked with Chili Paste in Coconut Water.
Ingredients
- 2 lbs. Beef sliced into thick strips;
- 1 large Onion finely chopped;
- 1 large Red Bell Pepper slivered;
- 1 – 1½ cups Coconut Water;
- 2 tbsp. minced Ginger;
- 2 tbsp. Garlic Paste;
- 3 tbsp. Chili Paste;
- 3 tbsp. Butter;
- Cooking Oil;
Spice Blend
- 1 ½ tbsp. Coriander seed;
- 1 tsp. Fenugreek Seed;
- 1 tsp. Salt;
- 1 tsp. Black Peppercorns;
- 3 Cloves;
- 1 tsp. Turmeric.
Instructions
- Briefly toast the Coriander Seed, Fenugreek Seed and the Cloves in a dry pan and then grind all the spice blend ingredients together into a powder.
- Mix the spice powder into the Beef along with a Tablespoon of Oil and let sit in the refrigerator for at least 24 hours.
- When ready to cook, quickly brown the Beef over medium heat and remove it to a bowl for the moment.
- Add the butter to the pot and sauté the onions and ginger, deglazing the bottom with a splash or two of water as you stir.
- When the onions are nicely golden colored, turn up the heat to a moderate high and add the peppers, garlic and chili paste.
- Add the Beef back in to the pot along with any cooking juices thrown off and then add the Coconut Water.
- Allow the pot to bubble for a minute or two and then turn down the heat and simmer everything until the liquid has reduce to a thick, rich sauce.
- Serve right away, or allow the pot too cool and refrigerate everything overnight to allow the flavors to develop more fully.