Slow cooked Beef Panang curry a la Madam Mam's

This started out as an attempt to recreate Madam Mam's slow cooked beef panang. It is the best thing ever and I've always wanted to try to replicate it. This was a pretty good attempt and it was seriously delicious. We ate it with quinoa, but it will definitely be awesome with white rice too. I used beef chuck for this attempt, but I suspect brisket would actually be a better cut for it. The last three ingredients are added to taste. The basil, especially, develops over time, so it will get stronger in the left overs, keep that in mind when you are adding the leaves.
This dish was a complete experiment and I'm pretty sure it would actually be ok even with just throwing everything into the slow cooker together, but I tried to replicate the beginning of thai curries in pots and used the slow cooker for the long low heat step.

Ingredients

beef chuck, sliced into thick slices
Panang curry paste (from the store, Mae ploy brand) (~3 Tbsp)
two onions, finely chopped
can of coconut milk
brown sugar
thai basil, fresh
fish sauce/salt

Method

1) Heat about a tablespoon of oil and fry a couple of table spoons of the panang curry paste in the hot oil (I had about a kilo of beef) for about two minutes (The smell of the paste will change from raw and thats when it is ready)
2) Add half the can of coconut milk to the paste and cook for a few minutes
3) Add the chopped onions to the sauce for a few minutes
4) Add the sliced beef in and coat in the sauce and add to the slow cooker and cook on high for 6 hours
5) After 5 hours add the rest of the coconut milk, fish sauce/salt, brown sugar, lime juice and sliced basil leaves till it tastes right.
6) After a little more bubbling we ate it served over rice. It was delicious.

Barbacoa Tacos

These were absolutely awesome. The smell of the ground chillies is amazing! This also comes from food network.

Ingredients

• 8 dried guajillo chiles, stemmed and seeded
• 2 plum tomatoes, quartered
• 1 small white onion, quartered
• 8 cloves garlic, unpeeled
• Kosher salt
• 2 pounds beef chuck, cut into 1-to-2-inch pieces
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup roughly chopped fresh cilantro (leaves and stems)
• 1/4 teaspoon dried thyme
• 2 bay leaves
• Freshly ground black pepper
• Corn tortillas, warmed, and assorted toppings, for serving

Directions

1. Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
2. Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
3. Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
4. Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

Australian Meat Pie

We got this delicious pie recipe from here.

Ingredients

• 500 g minced beef
• 1 onion, chopped
• 1 cup water, divided
• 2 beef bouillon cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

Instructions

1. Pre-heat oven at 220 degrees Celsius.
2. Brown meat and onion.
3. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. Boil and cover for 15 minutes.
5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. Let cool.
7. Grease a pie dish and line with puff pastry.
8. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9. Trim edges and glaze top with milk or beaten egg.
10. Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. Serve with veggies, fries, or salad.

Read more at: http://australian.food.com/recipe/australian-meat-pie-21726?oc=linkback