Beef in Coconut Cream
Makes about 6 cups
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I think this exotic beef dish goes really well with roasted sweet potatoes and turnips, plus a salad made of tropical fruits and topped with a tangy, almost sour dressing. If you’ve never bought daikon before, it looks like a huge, smooth, white carrot. Another name for it is Japanese radish, so you’d be correct if you guessed that its taste and texture are a little like the small red and white radishes you’re used to. If you have some left over, slice or grate it raw for salads.
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1 cup pine nuts
1 cup canned unsweetened coconut milk (regular or low-fat)
2 pounds flank steak, scalloped
3 tablespoons vegetable oil
1 cup chopped onions
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh jalapeño chile peppers
1 cup beef stock
2 cups daikon, diced into ½-inch pieces
½ cup chopped fresh cilantro
Combine the Seasoning Mix ingredients in a small bowl.
Process the pine nuts and coconut milk in a blender until smooth.
Sprinkle the Seasoning Mix evenly over the meat and rub it in well.
Heat the oil in a 5-quart pot over high heat just until it begins to smoke, about 4 minutes. Add the seasoned meat and cook, stirring frequently, until it begins to brown, about 4 minutes. Add the onions, ginger, and jalapeño peppers. Cover and cook, stirring and scraping the pot bottom occasionally, for 15 minutes. Add the stock, daikon, cilantro, and the pine nut-coconut milk mixture. Cover and cook, stirring occasionally, until the meat is tender, about 15 minutes. Serve piping hot over mashed potatoes, brown or white rice, or your favorite pasta.
Copyright © 2002 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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