Ingredients

• 2 lbs of beef sirloin, top round or tenderloin (thinly sliced)
  • If using sirloin or top round, pound thinly
• 10 Tbsp Dark Soy Sauce
• 1 of large lemon or 6 pieces of calamansi or 3 Tbsp + more to taste for finishing
• 3 tsp of garlic powder
• 1 tsp of ground black pepper
• 12 minced garlic cloves
• 2 medium onions – separated
• 3 cups of broth
• 1 tsp of granulated sugar
• Cooking Oil
• Cornstarch slurry

Directions

• Marinate the meat with the dark soy sauce, garlic powder, black pepper and citrus.
• Add oil to the pan on high and cook one of the onions only slightly; you still want this crispy; set aside.
• Brown the meat until you get caramelization with oil; add more oil as needed and do it in batches.
  • This is an important step; it darkens the sauce and deepens the flavor.
• Add the other onion, add garlic cloves and the remaining marinade with the broth.
• Add the meat and let cook for 40 minutes until meat is tender and sauce is reduced.
• Finish with more sugar, soy sauce or more calamansi as needed; I like to finish with calamansi to re-brighten up the dish.
• Add cornstarch slurry, serve and top with the pan fried onions.

Ingredients

• 3 lb of Lamb Shanks
• 4oz can of Massaman Curry paste
• 14 oz Coconut Milk
• 2 cups chicken/beef broth
• 1 onion
• 14oz Yukon Gold Potatoes and/or Carrots
• 1 star anise
• 1 cinnamon stick

Instructions

• Preheat oven to 350F
• Mix curry paste, coconut milk, stock in a baking dish and add onion, potato, star anise, cinnamon and lamb.
• Turn the shanks to be coated in the sauce.
• Bake in oven for 2 hours; remove the foil and bake for another hour for small shanks, another 1.5 hours for medium to large shanks. Turn lamb twice to brown evenly until meat is so tender it can be teased apart with two forks.
• Skim off excess fat off surface then mix sauce in baking dish.

Note: You can always make it ahead of time, cool the sauce to skim the fat; you want the curry sauce thick, just reduce as needed.

Ingredients

• 2 lbs of boneless beef short rib
• Kosher salt to taste
• Oil to brown the meat

For the sauce

• 1 cup full-fat coconut milk
• 4 oz of massaman curry paste
• 3 Tbsp of Palm Sugar
• 3 Tbsp of Tamarind Paste
• 3 Tbsp of Fish Sauce
• Yukon Gold
• Mushrooms
• Carrots
• Rice for serving
• 2 cups of beef stock from the braise

Directions

• Cover the beef with cold water and let it sit for an hour, changing out the water a few times to rid of excess blood
• Pat the beef dry and brown on all sides–5-6 minutes; transfer to a plate and then cut into 2 – 2.5 inch pieces
• Return all beef to the pot and add enough water to fully cover and bring to a vigorous boil; partially covered stirring occasionally and adding water to keep beef submerged until beef is tender and can be pierced easily; ~2 hours. Let cool submerged in stock; can be done in advance, just store fully submerged.
• NOTE: Prior to making the curry, reduce the stock to ~2 cups if your stock is more than 2 cups.

Curry Directions

• Take some skimmed fat from the beef and use the oil to cook the curry on medium low heat.
• Add 1/2 cup of coconut milk and stir until slightly thickened.
• Gradually add the remaining 1/2 cup of coconut milk until paste turns dark red and the fat begins to separate from the curry paste ~10 minutes.
• Add palm sugar, tamarind and fish sauce and all your veggies.
• Add beef stock and beef and bring to a steady simmer until veggies are of the right doneness.