Kiwilimón

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Kiwilimón

Spicy Bee Curry

Name: Spicy Bee Curry
Prep time: 220 min
Cook time: 220 min
Yield: 6
Cuisine: Tai
Ingredients: 1 kilo beef brisket; 4 tablespoons vegetal oil; 1 yellow chili; 1 cup coconut milk, without sugar (1 can); 25 branches fresh coriander; 2 tablespoons fish sauce, (nam pla); 1/3 cups sugar; 1/4 cups tangerine juice; 1/3 cups peanut, in pieces; 10 chile de árbol peppers, little; 1 red onion, chopped; 6 cloves garlic; 1 fresh ginger, peeled and chopped; 3/4 cups Water; 1 tablespoon cumin seed

3h 40 mins

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Kiwilimón

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A delicious recipe for beef skins cooked for 2 hours in coconut milk and seasoned with a tree chili curry.

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Ingredients

6 portions

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Preparation

Place the guajillo chili in a bowl with water and cover, allow them to hydrate for at least 30 minutes. Remove from the water and save to use in the recipe.

In a wok, combine the cilantro, onion, and garlic. Cook over medium heat for 5-10 minutes or until they begin to release their aroma. Add 3/4 cup of water, cover and cook for 35 minutes.

Pour mixture once it is at room temperature in a food processor, add the chilies and grind to a paste.

Preheat the oven to 180 degrees centigrade and heat the vegetable oil in a wok over medium heat.

Season the beef with salt and pepper. Cook in the wok approx. 2 minutes on each side. Remove from the wok.

Add coconut milk, fish sauce and sugar to the wok. Return the beef and cook until it boils. Pour the beef with the liquid in a pot for the oven and bake for 2 hours or until the meat is very tender. Remove from the oven and slice the meat.

Heat 1 tablespoon oil in the wok over medium heat and pour the chili paste from the tree and cook for 5 minutes.

Add 1 1/2 cups of the liquid where the beef was cooked and boil.

Add the peanuts and the mandarin juice, and finally the beef in pieces. Cook for 5 more minutes, season with salt and pepper and serve.