This month's challenge was a beef curry dish cooked as a reverse braise. Even though I made it WAY too spicy (I really really REALLY dont know my hot peppers....) and therefore could only eat a bite myself (and R could only eat one serving... NOW you know it was hot!!) I still see the potential in this. It looked and smelled like heaven, the texture was phenomenal... I was able to buy some minced jarred galangal and kaffir leaves, so I am tempted to try it again... with more mild (aka edible) peppers!
This dish has a long cook time, but once it gets going all it needs is an occasional stir, so it is good for a homebound weekend dinner. I served it over rice and with the accompanying pickles (crazy quick and easy, and really a nice pairing!)
Coated and heading in the pan:
Liquid Added - so pretty!:
Starting to cook down:
Brown crusties showing up - time to dish it up:
VOILA!
7 comments:
All your pictures look great! I recently made the potato version w/out any chiles and it was great. I'd bet that the beef version would be fine w/out chiles too. Hope you give it a try!
Oh, the chili problem. Since we had a baby eating, I had just put in one chili and it was delish.
Wasn't it pretty when you added the coconut milk to the pan, I could tell at that point this was going to be a phenomenal dish.
Your finished dish looks great, sorry about the heat, peppers can be tricky little things.
Your rendang looks amazing! I wish I would've made the pickled veggies too. Mine was way too hot too, I added sour cream to mine and it helped a lot.
Great pictures! I made it with potatoes, and my husband went nuts over it. Now I plan on making it again with beef so that he can compare.
oh your crusties photo looks so good! Now I'm starting to wish for this dish again :)
I'm tagging you.
(Blame BB) ;-)
Post a Comment