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Cook the Book

Cook the Book: Sri Lankan Beef Smore

Cook the Book: Sri Lankan Beef Smore

[Photographs: Caroline Russock]

Sri Lanka is a country with a cuisine with all sorts of European colonial influences. This Sri Lankan Beef Smore from At Home with Madhur Jaffrey plays up it's multi-cultural roots by combining pot roast and red wine vinegar (European for sure) with Sri Lankan spices and coconut milk.

Together, this East meets West pot roast is a mess of big, beautiful flavors—warmth from the spices, a slightly tart element due to the vinegar, and a richness from the beefy cooking juices combined with the coconut milk.

Since this is a dish with such a diverse background as well as one with lots of soppable juices, Jaffrey says that it would be equally at home served over Sri Lankan rice noodles or rice or a pile of fluffy mashed potatoes.

As always with our Cook the Book feature, we have five (5) copies of At Home with Madhur Jaffrey to give away this week.

Adapted from At Home with Madhur Jaffrey by Madhur Jaffrey. Copyright © 2010. Published by Knopf. Available wherever books are sold. All Rights Reserved.

Cook the Book: Sri Lankan Beef Smore

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About This Recipe

Yield:4 to 6

Ingredients

  • One 2 1/2-pound piece of beef (shoulder meat, tied as a roast, or a piece of chuck, or even brisket—any beef chunk suitable for braising)
  • Salt
  • Freshly ground black pepper
  • 4 teaspoons whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole fennel seeds
  • 1/4 teaspoon whole fenugreek seeds
  • 4 tablespoons olive or canola oil
  • One 2-inch cinnamon stick
  • 1 large onion, finely chopped
  • One 2-inch piece fresh ginger, peeled and finely grated
  • 4 cloves garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups beef or chicken stock
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 cup coconut milk from a well shaken can

Procedures

  1. 1

    Pat the meat dry and sprinkle lightly with salt and lots of black pepper.

  2. 2

    Set a small cast-iron or other heavy frying pan over medium heat. When very hot, sprinkle in the coriander, cumin, fennel, and fenugreek seeds. Stir for 30 seconds or so until the spices just start to emit a roasted aroma. Empty onto a piece of paper towel, and, when cooled off a bit, grind the spices in a clean coffee grinder or crush in a mortar.

  3. 3

    Preheat oven to 325°F.

  4. 4

    Pour the oil into an ovenproof casserole-type pan and set over medium high heat. When hot, put in the meat and brown on all sides. Remove to a plate. Add the cinnamon, onions, ginger, and garlic. Stir and cook 4 to 5 minutes.

  5. 5

    Add the vinegar, stock, cayenne, 1 1/2 teaspoons salt, and the beef as well as its accumulated juices. Bring to a boil, stirring the sauce. Cover and place in oven. Cook, basting and turning every 20 minutes or so, about 2 to 2 1/2 hours or until meat is tender. Remove pan from oven. Add the coconut milk, stir, and bring to a simmer before serving.

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