Tag Archives: gluten-free beef

Daring Cooks: Sri Lankan Beef Curry and Carrots with Tropical Flavors

Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

I won’t go too much into Appam, as I didn’t make it. Right now, I am not eating grains or yeast, so I figured making a yeasted rice flatbread wasn’t in the cards. However, if you want to read about how to make these (and they look like the perfect accompaniment to a saucy curry!), check them out over at Mary Mary Culinary.

I did, however, jump right on some Sri Lankan curry! I love curries made with coconut milk. Spices + coconut milk = comfort food. (I’ve already mentioned this in my previous post about a Thai-inspired curry, but it’s really true!) This curry was different than most I’ve made; it used fresh curry leaves and tamarind pulp. Lucky for me, there is an Indian grocery not far from our house, and I was able to pick up the necessary ingredients.

As this curry simmered on the stove, the intoxicating aroma of spices filled the house. I could hardly wait until it was ready. I served it with spaghetti squash for me, brown rice for the hubby, and some amazing carrots with lime, peppers, shallots, and cilantro that was bright, fresh, and lightened up the heavier curry. It was a lovely meal. Next time, I think I might opt for a lower temperature when cooking the meat, and perhaps swap out the beef for a lamb or goat. The London Broil I used was a bit too lean, and ended up a tad dry for the dish. However, the flavors were sensuous and won me over.

Sri Lankan Beef Curry, adapted from Mangoes & Curry Leaves

1 lb boneless beef (I used London Broil)

1 T coconut oil

10 fresh or frozen curry leaves

1 green cayenne chili, finely chopped

generous 1 c  finely chopped onion

1 t turmeric

1 t salt

½ c coconut milk

1 T tamarind pulp (I had a jarred tamarind pulp with no seeds)

3 c water

1 T arrowroot powder

Dry Spice Mixture:

1 T coriander seeds

1 t cumin seeds

one 1-inch piece cinnamon or cassia stick

seeds from 2 pods of green cardamom

1. Cut the beef into ½ inch cubes. Set aside.

2. In a small heavy skillet, roast the dry spice mixture over medium to medium-high heat for 3 to 4 minutes, stirring continuously, until it smells amazing!

3. Transfer to a spice grinder or mortar and grind/pound to a powder. Set aside.

4. In a large, wide pot, heat the oil over medium-high heat. Add the curry leaves, green chile, onion and turmeric and stir-fry for 3 minutes. Add the meat and salt and cook for 5 minutes, stirring occasionally so all surfaces of the meat get browned.

5. Add the reserved spice mixture and the coconut milk and stir to coat the meat. Reduce the heat to medium and cook for 10 minutes, stirring occasionally.

6.  Add the tamarind pulp to the 2 cups of water. Whisk in the arrowroot powder.

7. Add the tamarind/water mixture to the pot and bring to a boil. Reduce the heat and cook uncovered at a strong simmer for about an hour, until the meat is tender and the flavors are well blended. Taste and adjust the seasoning. Serve hot.

Carrots with Tropical Flavors, adapted from Mangoes & Curry Leaves

1 lb carrots, about 5 medium, peeled

1 T coconut oil

about 8 fresh curry leaves

2 T minced seeded green cayenne chiles

3 T minced shallots

2 t rice vinegar (I used lime juice)

1 t salt

¼ t honey

½ c coconut milk

¼ c water

coarse salt, optional

cilantro (coriander) leaves to garnish

1. Julienne or coarsely grate the carrots. Set aside.

2. Place a deep skillet with a tight-fitting lid over medium-high heat. Add the oil, then add half of the curry leaves, the chiles and the shallots. Cook for 3 to 4 minutes, stirring.

3. Add the carrots, stir, and add the vinegar/lime juice, salt, honey and mix well. Increase the heat and stir-fry for 2-3 minutes, until they give off a bit of liquid.

4. Add the water and half of the coconut milk and bring to a fast boil. Stir, cover tightly and cook until just tender, 5 minutes or so, depending on size. Check to ensure the liquid has not boiled away and add a little more water if it is almost dry.

5. Add the remaining coconut milk and curry leaves. Simmer for 2-3 minutes. Remove from the heat and taste for seasoning. Sprinkle with coarse salt, if desired, and garnish with chopped cilantro leaves.

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Filed under Beef, Dairy-Free, Gluten-Free, Main Dishes, Side Dishes, Vegetables

Kids in the Kitchen: “Texas Red” Chili

I love chili. As I should – I’m a Texan. It’s practically mandatory to be passionate about chili. While I’m not as strict on what “is” and “is not” a chili as some (as evidenced by my turkey chili recipe, a chili that includes both beef and beans, and the vegetarian bean and pumpkin chili that made it into the Foodista Best of Foodblogs cookbook), I do truly appreciate what most consider a “real” chili around these parts; commonly known as “Texas Red.”

“Texas Red” has no beans. It has no tomatoes. It is most commonly made with beef, and it’s spicy, but in a good chili, the dried chiles add more than just heat – they add such a depth of flavor that nothing compares. For this reason, I try to stock up on a large variety of dried chiles. Some are sweet, some are smoky, and some are indeed hot enough to burn your tongue right off, if you eat too much. But blend them just right, and you have spicy, delicious Texas love in a bowl.

Brittany’s eyes shined when I mentioned chili, as it was her time to cook. (A girl after my own heart!) Originally, we were going to have some guests over this past weekend, and chili was on the menu. But when our guests cancelled, Brittany insisted we still make plans to cook chili. She loves it. So in spite of the bit of work, the spicy fingers, and the long wait, she happily prepared chili with me.

Spicy fingers? Why, yes. Of course, if I planned ahead, I’d have plastic gloves (shame on me!), but we seeded and toasted those dried chiles, and in spite of washing, a bit of the heat remained on our hands. But we didn’t mind, because the aroma of the chili bubbling away filled the house all afternoon. We left (leaving the boys to make sure our chili didn’t burn on the stove) with the chili at a low temperature, and took Brittany to her drill team performance at a middle school football game. As we returned to the house, and the last rays of sun were leaving the sky, we were welcomed again to that enticing aroma. We baked a bit of cornbread as fast as we could, and sat down to eat.

And eat we did! I think we were more than stuffed (it’s hard to put down your spoon!) when we finished. Fall had officially arrived in our home, because there was chili.

Gluten-Free Texas Red

note: If you can’t find the varieties of chiles shown here, don’t fret. Any combination of chiles will work, but mind the heat – some chiles are hotter than others!

8 dried anchos

5 dried guajillos

4 New Mexico chile peppers

2 dried chipotles

2 T beef tallow, lard, or bacon grease

5 lbs chuck roast, cubed into ¼ inch dice

1 large onion, diced

6 garlic cloves, minced

1 c brewed coffee

1 12 oz bottle GF beer (or beef broth)

2 c water

½ t cinnamon

½ t ground cloves

½ t ground allspice

1 t ground coriander

½ t cayenne

2 T cumin

3 chipotles in adobo

1/3 tablet Mexican chocolate (such as Abuelita)

Salt to taste

Chopped onion, cilantro, and cheese (or Daiya for dairy-free) for garnish

Remove the stems and seeds from the chiles. Heat a dry cast iron skillet to medium heat and toast the chiles until fragrant, about 1 minute. Cover with water and bring to a boil briefly. Reduce to a simmer. Allow to simmer while you work on the rest of the chili.

In a large stockpot, heat beef tallow, lard, or bacon grease over medium high heat. Add beef (you might have to do this in batches) and brown, stirring occasionally. Remove and repeat with other batches. Remove and set aside. Add onions and garlic to the stockpot and sauté for 6-8 minutes or until soft. Add back the beef, and add the coffee, beer, water, and spices. Bring to a boil and reduce to a simmer.

By now, your chiles should have softened. Drain the chiles, and add them to a blender along with 1-2 cups of water. Add the chipotle chiles. Puree in the blender until smooth. Add the chile puree and the Mexican chocolate to the stockpot and stir in.

Allow chili to simmer for 4-5 hours, adding salt, checking seasoning and adjusting as needed. Add more water if it becomes too thick. When ready to serve, check seasoning once more, and serve with desired garnishes.

Makes 6-8 servings.

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Filed under Beef, Dairy-Free, Gluten-Free, Main Dishes, Soups