Curry is good, for many reasons. Some are fast and easy, others slower, all (to me at least) wonderful.
This is a slow-cooked curry, good for a winter's night.
INGREDIENTS
3 - 4 pound uncooked beef shank steaks (cut across the grain, bone in the middle)
4 - 5 bell peppers, cut up seeds removed
1 - 12 jalapeno peppers cut up, seeds removed if you don't like heat
1 large red or white onion, diced
1 - 12 cloves garlic, minced or chopped
5-10 roma tomatoes, fresh are best, cut up, overripe okay
Curry powder to taste
1" piece of frozen ginger root, shaved with grater
Salt to taste
1 cup water (or beef broth if you're feeling fancy)
PROCEDURE
In cast iron pot or skillet that's big enough, brown the beef shank steaks, a few at a time, till nice and brown on both sides, but still raw inside; set aside.
When beef shank steaks all browned, put back in pot, turn heat to medium, add water or broth, and let boil uncovered, turning meat pieces so they all get cooked.
When liquid is about half cooked away, add garlic, tomatoes, bell and jalapeno peppers, ginger, salt and curry powder (I'll use about 1 - 2 tablespoons; some people like it better with more or less)
Cook uncovered until meat is tender; usually 1 - 2 hours. Should be melt-in-your mouth tender. Fat and connective tissue should soften or melt. There will be fat in the sauce; if you hate that, let sit and spoon off and discard or use to cook something else.
Serve with cooked rice, potatoes, or big noodles. (And, beer, sweet wine or sweet tea.)
VARIATIONS & NOTES
Lamb or pork shank steaks will work, too.
I usually make a big batch, then refrigerate or freeze what I can't eat right away. Keeps for months frozen. Thaw and eat when ready.
Too spicy to give to Great Great Grandma, though, sorry sweetie . . . .
This is a slow-cooked curry, good for a winter's night.
INGREDIENTS
3 - 4 pound uncooked beef shank steaks (cut across the grain, bone in the middle)
4 - 5 bell peppers, cut up seeds removed
1 - 12 jalapeno peppers cut up, seeds removed if you don't like heat
1 large red or white onion, diced
1 - 12 cloves garlic, minced or chopped
5-10 roma tomatoes, fresh are best, cut up, overripe okay
Curry powder to taste
1" piece of frozen ginger root, shaved with grater
Salt to taste
1 cup water (or beef broth if you're feeling fancy)
PROCEDURE
In cast iron pot or skillet that's big enough, brown the beef shank steaks, a few at a time, till nice and brown on both sides, but still raw inside; set aside.
When beef shank steaks all browned, put back in pot, turn heat to medium, add water or broth, and let boil uncovered, turning meat pieces so they all get cooked.
When liquid is about half cooked away, add garlic, tomatoes, bell and jalapeno peppers, ginger, salt and curry powder (I'll use about 1 - 2 tablespoons; some people like it better with more or less)
Cook uncovered until meat is tender; usually 1 - 2 hours. Should be melt-in-your mouth tender. Fat and connective tissue should soften or melt. There will be fat in the sauce; if you hate that, let sit and spoon off and discard or use to cook something else.
Serve with cooked rice, potatoes, or big noodles. (And, beer, sweet wine or sweet tea.)
VARIATIONS & NOTES
Lamb or pork shank steaks will work, too.
I usually make a big batch, then refrigerate or freeze what I can't eat right away. Keeps for months frozen. Thaw and eat when ready.
Too spicy to give to Great Great Grandma, though, sorry sweetie . . . .