MMMM MMMMM!!! Made a version of this today with several variations: used about 20 oz. of nice tri-tip beef cut into large chunks. Used fresh garlic, ginger paste, chili paste, cayenne pepper and red pepper flakes, along with a good amount of smoked paprika and a bay leaf. I added some green and red bell pepper strips, three peeled sweet potatoes cut into small chunks, and two sliced medium carrots. I don't like onions, so I omitted them. For the liquids, I used a total of about 3C: about 1/2C old red wine, about 1C of water with chicken stock paste (Better than Boullion--used about 2 1/2 tsp), and 1 1/2C light coconut milk. I added one 14oz can of whole tomatoes in puree and smashed them a little and 1C of chunky peanut butter. Once I had everything together and to a boil on the stove, I put it into a preheated 300 degree oven for a total of 1 1/2 hours. I checked and did add some of the liquid that made the total above as needed. I checked and adjusted the seasonings along the way too. I didn't want to make it too hot or have too much ginger, but I added more of these and would probably add just a smidge more next time. Before the last 30 minutes, I threw in just a little frozen chopped kale. I served this with brown rice and it was spectacular. I would probably leave the kale out next time because I feel it didn't really add much with all the other flavors in the dish. Play around with the recipe and enjoy!
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MMMM MMMMM!!! Made a version of this today with several variations: used about 20 oz. of...