Aromatic Beef Curry

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When I knocked on Audrey’s door this morning, I heard a strangely low and gravelly voice, “Who is it?” “It’s mommy,” I was taken aback for a moment, thinking I lost her to the evil spirit of the hellish hotel.  She opened the door and whispered, “I had to do this.  Last night two different drunken guys knocked on my door.  Or maybe it was the same drunken guy who came twice.  I couldn’t sleep after that.”

So, we both needed some caffeine before the rehearsal.  I tried to order an Uber to go to Starbucks, but was surprised to find out that there was no Uber service in Las Vegas.  After our morning coffee, Audrey and I rehearsed one of the most important scenes in the film, where Adeline finds out that her father is leaving her and her mother. In the script, Adeline goes through a wide range of emotions in the scene— from desperation to anger to sadness to hopelessness.  Audrey did a really good job, especially considering how inexperienced she is at acting.  We both felt more confident about doing this job together after the rehearsal.

mystere5  Mystere_Planche_Matt Beard

The highlight of the day was when Audrey got her per diem and treated us to cirque du soleil’s Mystére in Treasure Island. The buoyant energy of the show was exactly what we needed after a restless night in that dreadful place.  I enjoyed the occasional gasps let out by Audrey almost as much as I did the incredible feats executed by the performers, who often seemed to defy gravity.

As promised yesterday, here is the recipe for the beef curry.  This is part of the care package for Peter when I’m here.

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Aromatic Beef Curry

Ingredients:

1 pound beef shank, cut into 1 inch cubes

1 pound beef tendon, cut into 1 inch sections (You can use all beef shank if tendon is not your thing.)

2 tablespoons coconut oil

1 tablespoon + 1 teaspoon yellow curry paste

1/2 teaspoon turmeric

1 green bell pepper, cut into 1 inch squares

4 carrots, cut into 1 inch sections

3 stocks lemongrass, tender middle part only, sliced diagonally

2 cloves garlic, minced

1/2 teaspoon minced ginger

4 slices of peeled ginger

1 large potato, cubed

1 onion, chopped

1/2 can coconut milk (or the whole can if you don’t worry about the fat content in the coconut milk)

1/4 cup cooking wine

4 boiled eggs, peeled (optional)

Salt to taste

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Preparation:

Wash and cut meat and tendon.  Boil a large pot of water and poach the beef and tendon for about 3 to 4 minutes.  Pour out and water and rinse the beef and the tendon.

Using the same pot, boil the beef and tendon with the 4 slices of ginger, the 1/4 cooking wine and enough water to submerge the meet for 2 hours. 

Heat up a wok with 2 tablespoons coconut oil. Sauté onion, garlic, ginger, lemongrass and 1 tablespoon curry paste until aromatic. Add carrots, potato, coconut milk and broth.  Cook for 3 minutes.

Pour the content from wok to the pot of beef and tendon.  Add the boiled eggs.  Cover the lid and cook for another hour.  Add green bell pepper and cook for 5 minutes.  Serve with rice.

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