Mon, Feb-01-10, 14:09
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Experimenter
Posts: 25,866
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Coconut Braised Beef
Looks like one I should try!
This is a Malaysian recipe:
Quote:
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Generally speaking, chuck is too tough to eat without braising. (There is an exception: the blade, or flatiron steak, is delicious.) Braise it, however, and it becomes one of the most tender of meats, as in this version of Malaysian rendang, in which browned beef chunks are simmered in coconut milk until tender. At that point the traditional approach is to cook the meat dry, stirring all the while, so it develops a thick, brown crust. I prefer to leave it a little moist, the meat sitting in its gorgeous caramel-colored sauce.
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http://bitten.blogs.nytimes.com/201...t-braised-beef/ |
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