Eurasian Beef Smore Recipes

EURASIAN BEEF SMORE

Steps:

• Marinade the beef with all the ingredients for about an hour.
• Then, heat the oil in a casserole dish or large saucepan on medium heat, and fry the cinnamon stick and cloves for 30 seconds.
• Add the onion, garlic and ginger and fry for a couple of minutes until softened but not brown.
• Add the beef, stir to mix and brown for a couple of minutes.
• Add the flour and stir thoroughly.
• Tip in the rest of the vegetables, apart from the potatoes. So carrot, celery, leek and tomatoes. Stir thoroughly to coat with meat juices. If you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes, step 8.
• Now add the stock, sundried tomato paste and black peppercorns. Stir and bring to boil.
• Cover and leave to simmer for about 1 and a half hours.
• Add the potatoes, bring to boil and cook until the potatoes are done, about 30 minutes, by which time, the beef will be done too. Remember, if you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes.
• Taste for seasoning and scatter coriander leaves all over and serve with rice, bread or mashed potato.

BEEF SMOORE (SRI LANKAN) "MAS ISMORU"

Steps:

• Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee.
• Cover and simmer gently until meat is tender, approximately 11/2 - 2 hours.
• Add thick coconut milk and cook uncovered for 15 minutes longer.
• Lift meat out on to a serving dish.
• If the gravy is too thin reduce it by boiling rapidly uncovered.
• Put gravy into a bowl.
• Rinse the pan to remove any gravy, return to the stove and heat the ghee in it.
• Fry meat on all sides, pour gravy over the meat and heat through.
• Serve.

SRI LANKAN BEEF SMORE

Steps:

• Pat the meat dry and sprinkle lightly with salt and lots of black pepper.
• 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.
• Preheat oven to 325°F.
• 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 4-5 minutes. 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 2-2 1/2 hours or until meat is tender. Remove pan from oven. Add the coconut milk, stir, and bring to a simmer before serving.