Curried Beef And Bitter Greens Food

CURRIED BEEF

Steps:

• Heat oil in a large saucepan, over medium heat.
• Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
• Add beef, and stir until meat is browned and well coated with the spice mixture.
• Add broth, thyme, salt and pepper. Bring to a boil.
• Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
• If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

CURRIED BEEF AND BITTER GREENS

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli stems and boil for 2 minutes. Add the florets and boil for 1 minute. Drain and plunge into a bowl of ice water. Drain and set aside.
• Combine the coconut milk and beef broth, then whisk in red curry paste. Heat 3 teaspoons of the oil in a wok or large skillet over high heat. Add the chili pepper and cook briefly. Add the onion and stir for 1 minute. Add the broccoli florets and stems and toss for 2 minutes. Add the bok choy and stir over high heat for 4 minutes. Remove from wok and set aside.
• Wipe out the wok. Return to high heat, add the remaining oil and when it is hot, quickly stir-fry the beef. Add the vegetables and toss.
• Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well. Serve over steamed basmati rice.

THAI GREEN BEEF CURRY

Steps:

• Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
• Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
• After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
• Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
• Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
• Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
• Add the previously blanched aubergine and onions into the pan, stir through.
• Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
• Add a handful of chopped fresh basil.
• Serve with rice or noodles, and extra chillies (if wanted).

POMEGRANATE AND BITTER GREEN SALAD

Steps:

• Place the walnuts in a small saute pan with the sherry and sugar. Cook over high in heat, stirring constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool.
• To make dressing, mix the olive oil, balsamic vinegar, champagne, mustard, and sea salt in a mixing bowl until smooth and creamy.
• Place the lettuces into the bowl, top with the mango and pear, drizzle with about 1/2 of the dressing, and toss. Then add avocado slices, crumbled pieces of blue cheese, candied walnuts, and pomegranate seeds.
• Drizzle the remaining dressing and serve immediately.

BEEF WITH GREEN CURRY

Steps:

• In a large saucepan, heat oil.
• Add garlic and fry until golden brown, about 3 minutes, stirring often.
• Stir in curry paste and mix well.
• Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
• Add coconut cream, stir well and bring to boil.
• Add beef stock and return to boil, stirring constantly.
• Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
• Stir in chopped basil leaves just before serving.