Serves 4 Cooking time: 4 hours
Recipe : Jordan Pie / @jordiepieface
- 1 kg grass-fed chuck steak, cubed, room temperature
- 1 onion, diced
- 2 Tbsp butter or coconut oil
- 3 Tbsp Thai red curry paste (with no added preservatives, vegetable oil or sugar)
- 1x can (400ml) coconut cream
- 2 fresh kaffir lime leaves
- 1.5 cups water
- 1 Tbsp Meadow & Marrow Curry Broth Concentrate
Bone Broth Rice
- 2 cups of water
- 1.5 cups of basmati rice
- 2-3 tsp of Meadow & Marrow Natural Bone Broth Concentrate
- Heat a large frying pan on medium heat. Add the butter or coconut oil and allow it to melt and coat the pan.
- Once the pan has heated up, add the onion and cook until golden brown. Stir the onions as needed so they don’t burn.
- Now heat a large saucepan on medium heat and transfer the cooked onions into it.
- Add the chuck steak to the frying pan that had the onions in it and in batches brown the meat. Try not to overcrowd the frying pan. Once each batch of meat has browned, add it to the saucepan with the onions and continue with the rest of the meat.
- Once all the meat has been browned, add all the remaining ingredients to the saucepan and stir to combine. Place the lid on top and simmer for 4 hours.
- If the meat is tender and almost falling apart, remove the dish from the stove top. If not, continue cooking for another 30-40 minutes or until the meat is tender and falling apart.
- If there is too much liquid, carefully remove all the meat pieces and place them into a bowl and set aside. Keep the curry liquid in the saucepan and continue to simmer it until the liquid reduces by half.
- Pour the rice into a fine-mesh strainer and rinse under running water until the water runs clear.
- Add the rice to the saucepan along with 2 cups of water and the broth to a saucepan with a tight-fitting lid. Bring the water and rice to a boil over high heat. Steam should be coming out from under the lid; keep the saucepan covered and don't remove the lid.
- Reduce the heat to very low; the rice grains swell as they absorb the water and broth. If the temperature is too high the bottom of the pot of rice can burn while the top rice is still undercooked.
- Cook for 10 minutes then remove the pot from the heat. Let the rice sit, covered, for an additional 10 minutes without lifting the lid.
- Finally, remove the lid and fluff the rice with a fork to separate the grains.
- You can serve the rice immediately, or put the lid back on to keep it warm till you need
- When the rice and the curry is ready, remove the saucepan from the heat and add the meat back in to curry sauce to re-warm.
- Serve the curry with the rice, steamed greens of your choice and coconut yoghurt.