Beef Smore

A dish of Dutch origin, Beef Smore appears in various guises throughout the region, wherever the Dutch maintained a presence during their colonial past. In Sri Lank Beef Smore is a real treat – a whole beef filet or loin which is slowly simmered in a spicy coconut milk gravy and then sliced and served in its own gravy. Eat with rice or breads of your choice.  Time estimates are for preparation only (excluding cooking) and are based on the assumption that a food processor or blender will be used. 

Ingredients 1 lb (500g) whole beef filet or loin 2 tablespoons distilled vinegar Salt and Pepper to taste 2 tablespoons ghee or vegetable oil for sautéing 2 sprigs curry leaves 2 in (5cm) pandanus leaf (rampe), sliced 1 in (2 ½ cm) lemongrass, finely sliced 1 shallot or Bombay onion, sliced 3 green chilies, deseeded and finely sliced ½ teaspoon chilie powder 1 cup (250ml) coconut milk

Method

Pierce the beef all over with a fork or skewer and marinate in vinegar, salt and pepper for 2-4 hours. Heat the ghee or oil very hot and sear the beef until lightly brown on all sides. This seals the meat and helps to retain the juices. Remove the meat from the pan and set aside. To the pan add the curry leaves, pandanus leaf, lemongrass, bombay onions and green chilies. Fry until half cooked, about 3 minutes. Add the chilie powder and mix well. Return the beef to the pan and add the coconut milk. Stir well and simmer until the coconut milk reduces into a thick gravy and the meat is done to your liking, about 25-35 minutes. Remove from the heat, slice the meat into the desired thickness, and pour the gravy over the slices.

Quick and very easy to prepare
Relatively easy; 15 to 30 minutes preparation
Takes more than 30 minutes to prepare