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Beef smoore
බීෆ් ස්මෝර් (beef smoore): Burgher pot-roast of whole beef braised in spiced coconut milk with vinegar and lime pickle
Smoore takes its name from the Dutch smoren, to braise, and in Burgher homes from Colombo to Galle it is the centrepiece for Christmas lunch or a big family Sunday: a whole joint of beef pierced, marinated in vinegar and spice, then simmered for hours in coconut milk with lemongrass, pandan and a spoonful of lime pickle. The pickle is the signature, adding a salty, bitter-sour sparkle that keeps the rich gravy lively. The joint is sliced at the table and served with yellow rice, a cucumber salad and plenty of the sauce. The biggest risk is letting the coconut milk boil fiercely for hours, which makes it split and greasy. Chef's tip: once the joint is browned, keep the pot at the barest shiver of a simmer, and turn the meat every half-hour so it cooks evenly.
- Total time
- 210 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the beef
- ¼ cup white vinegar
- 2 tsp salt
- 1 ½ tsp freshly ground black pepper
- 1 tsp chilli powder
- 1 /2 tsp ground turmeric
For the braise
- 3 tbsp vegetable oil
- 2 onionssliced
- 8 cloves garliccrushed
- 4 cm piece fresh gingergrated
- 8 cm piece cinnamon stick
- 6 cloves
- 2 stalks lemongrassbruised
- 15 cm piece pandan leaf
- 2 sprigs curry leaves
- 3 ¼ cups coconut milk
- 1 ¼ cups water
- 2 tbsp Sri Lankan lime picklefinely chopped
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Method
0/9 doneStep 1: Pierce 2 ⅝ lb beef topside or silverside joint, in one piece all over with a skewer. Mix ¼ cup white vinegar, 2 tsp salt, 1 ½ tsp freshly ground black pepper, 3 tbsp Sri Lankan roasted (dark) curry powder, 1 tsp chilli powder and 1 /2 tsp ground turmeric and rub it into the meat.
5 minStep 2: Cover and marinate in the fridge for at least 4 hours, ideally overnight; take it out 30 minutes before cooking.
2 minStep 3: Heat 3 tbsp vegetable oil in a heavy casserole just large enough for the joint over a medium-high heat and brown the beef on all sides for 8–10 minutes. Lift it out.
10 minStep 4: Lower the heat, add 2 onions and cook for 7–8 minutes until golden, then add 8 cloves garlic and 4 cm piece fresh ginger and fry 2 minutes.
8 minStep 5: Add 8 cm piece cinnamon stick, 6 green cardamom pods, 6 cloves, 2 stalks lemongrass, 15 cm piece pandan leaf and 2 sprigs curry leaves and fry for 30 seconds.
1 minStep 6: Pour in 3 ¼ cups coconut milk, 1 ¼ cups water and any leftover marinade, return the beef and bring just to a simmer.
5 minStep 7: Cover and cook at the barest simmer for 2 1/2 hours, turning the joint every 30 minutes, until a skewer slides through the centre with no resistance.
150 minStep 8: Lift out the beef and rest it on a board. Stir 2 tbsp Sri Lankan lime pickle into the sauce and simmer uncovered for 8–10 minutes until it thickens.
10 minStep 9: Slice the beef thickly, lay it in a dish and pour the sauce over. It is even better made a day ahead and reheated gently.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 32 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beef smoore take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of freshly ground black pepper?
- Black peppercorns, freshly ground, same amount.
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