Archive for the ‘Beef’ Category

* Massaman Beef Curry

Posted on January 17th, 2015 by Linda. Filed under Beef, Braise, Cooking Method, Course, Entree, Thai.

massaman beef


This curry orignates from Southern Thailand and believed to from the Muslim population in that part of Thailand.   It is sweeter, and drier than most Thai curries, and has a distinctive peanut flavor.  It’s not very spicy.  And always made with beef because of its Muslim origins.  Amongst all the various types of Thai curries, the Massaman most resembles the curries of its neighbors, Malaysia and Indonesia, with its use of a combination of spice paste and dried spices, and a long stew.

Chef’s tip: If you have the time, you can skip the initial braising of the meat in stock, and directly braise the beef in the curry.  It will take longer and you will need half the liquid.  Reserve some coconut milk to finish.

2 lbs beef stew meat, cut into 1.5 nch cubes
1 quart beef stock
1 cup coconut milk
3 bay leaves
1 stalk lemongrass, smashed

Dry spices:
1 Tablespoon coriander seeds
1 teaspoon cumin seeds
5 cloves
1 cinnamon stick (about 2 inch each)
4 cardamon pods, seeds only
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon ground black pepper

Spice paste:
1 stalks lemon grass, white part only, cut finely
1 inch galangal, peeled, sliced
1 inch coriander roots
2 Tablespoons peanuts
6 Fresno chilies, deseeded
4 shallots, peeled
2 cloves garlic, peeled
1 Tablespoon Thai shrimp paste

3 Tablespoons rice bran oil

4 Yukon gold potatoes, cut into half
1 cup coconut milk
4 cardamom pods
2 bay leaves
1 teaspoon tamarind paste or  ¼ cup pineapple juice
1/4 cup peanuts, crushed
Salt, to taste
4 Tablespoons coconut sugar, to taste

Bring stock, coconut, bay leaf and lemongrass to boil.  Season with fish sauce.   Add beef and simmer for two hours.  Remove beef and reserve braising liquid.

Toast and dry fry the dry spices till fragrant.  When cool, grind into a fine powder.  Sieve.

In a food processor, grind lemongrass till fine, then add galangal, coriander roots and peanuts.  Pulse till ground.  Next add chilies and grind till combine.  Lastly, add shallots and garlic, and reserved dry spice mix and grind till a fine paste forms.  Add some water if needed to keep mixture turning.

Heat oil on medium high.  Fry paste till fragrant, red and oil has separated, about 5-7 minutes.  Add drained braised beef, potatoes, coconut milk, crushed peanuts, tamarind, bay leaf, cardamom pods, salt and sugar and lower heat and simmer partly covered on medium until beef is  fork tender and gravy has thicken, about 1 hour or more.  Stir occasionally to prevent sticking.   Add reserved braising liquid if needed if sauce dries out before beef and /or potatoes is tender.

When the gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning.  Add more fish sauce or sugar if needed.  Remove dry spices where possible. Cook until the sauce envelopes the meat.


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* Bun Bo Hue

Posted on December 27th, 2014 by Linda. Filed under Beef, Boil, Cooking Method, Course, Entree, Mung beans, Street Foods, Vietnamese.


Two oxtails  and a set full set pork ribs later, we get this amazing lemongrass scented beef broth for Bun Bo Hue. More popular in central Vietnam, it is spicy and flavorful.  Add a pinch of cayenne if you need to get a spicy kick!

Beef stock:
3 lbs oxtail, cut into pieces
2 lbs pork ribs, cut into pieces
4 quarts water
8 stalks lemongrass, white parts only

2 (3-inch) pieces ginger, skin on
2 small yellow onions, skin on, root removed
1 lb beef brisket
¼ cup fish sauce

Spice paste:
2 teaspoons red pepper flakes, ground or 3 fresno
1 teaspoon annatto, ground
2 pieces lemongrass, white parts only, finely sliced
3 shallots, sliced thinly
1 clove garlic, minced
1 Tablespoon shrimp paste (Vietnamese pink grey)
1 tablespoon sugar, preferably rock sugar
1 Tablespoon kosher salt

1/2 yellow onion, sliced paper-thin
1/4 head red cabbage
2 cups mung bean sprouts
16 sprigs Asian basil
6 sprigs perilla
2 limes, cut into thin wedges

3 lbs fresh thick rice vermicelli

To make the beef stock:
Blanch bones in boiling water.  Rinse bones, and pot.  Measure water into the pot, add rinsed bones, lemongrass and bring to boil.  Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the stock.  Simmer for at least 2 hours, skimming scum as needed.   Add the brisket, and simmer for 45 minutes.  Remove brisket, and test for doneness.  Chill brisket.  Continue to simmer broth while making spice paste.  Strain before adding spice paste.

Preparing the spice paste for the soup
Grind together red pepper flakes and annatto and set aside.   Place remaining spice paste ingredients in a food processor until smooth.  Set aside.  Heat oil in a large heavy pot over low heat and add the ground chili and annatto. Cook, stirring constantly, until oil is red, about 20 seconds.  Add remaining spice paste ingredients and saute till fragrant about minutes.     Transfer spice ingredients to the strained beef stock and simmer for another 30 minutes.  Strain broth before serving.  Taste for seasoning,  Add more fish sauce or a pinch or two of cayenne if needed.

To make the garnish and toppings:
Slice the onion paper thin.  Soak in cold water for 30 minutes, drained and pat dry. Slice cabbage paper thin.  Place with bean sprouts, basil, perilla, and lime wedges on a central plate.

Slice brisket paper thin against the grain.

Blanched fresh noodles.

To serve, place the cooked noodles in bowls.  Place a few slices of the beef on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. Garnish with onions and beef.  Serve immediately with the platter of sprouts, cabbage, basil and perilla.

Serves: 6


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* Grilled Beef, Enoki Mushrooms and Green Onions Kushiyaki Rolls

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Beef, Cooking Method, Course, Entree, Grill, Japanese, Snack.


Yummy and tasty, tender beef skewers.

Chef’s tip: You can roll the beef around asparagus spears, too.  If your butcher don’t pre cut the meat for you thin, pop it into the freezer and when it it half frozen, start to slice.  Korean and Japanese grocery stores always carry precut slices.

2 1/2 tablespoons mirin (Japanese sweet wine)
1 clove garlic, minced
1/3 cup soy sauce
1/3 cup white sugar

1 pound rib-eye, cut paper-thin
5 stalks green onions, cut into 2-inch slices
2 bunches enoki, trimmed
bamboo skewers, soaked in water

Preparing the meat
In a bowl, mix together all the marinade ingredients.   Add the beef slices in marinade – use an instant marinator or let sit in refrigerator overnight.  Remove meat from marinade.

Preheat a grill, or a grill pan.  Alternatively, preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Roll a slice of thin beef around a piece of green onion and a few strands of enoki. Skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers.  Repeat.

Grill or broil until browned on both sides, about 3 to 3 1/2 minutes per side.

Serves: 6

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