Epicurean Beef A La Far East
|Beef pot roast||4 Pound, cut in 6 large chunks for individual servings|
|Onions||3 , halved and sliced|
|Hot water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Warm milk||1 1⁄4 Cup (20 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
|Chutney||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs), plumped|
Brown meat evenly on all sides in hot fat in a Dutch oven or saucepot.
Mix in onions, hot water,and soy sauce.
Cover and simmer 2 1/2 hours, or until meat is just tender.
Meanwhile, pour warm milk over coconut in a bowl; let stand about 1 hour or longer.
Remove meat and keep warm.
If necessary, skim and discard fat from cooking liquid.
Drain coconut and reserve; add to coconut milk a mixture of cornstarch and curry powder and blend thoroughly.
Stir into boiling liquid in Dutch oven.
Cook and stir 2 to 3 minutes.
Lightly toss chutney, coconut, and raisins with hot rice.