Panang beef curry from Cook's Illustrated Annual Edition 2017 by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on July 11, 2020

    Good but not fabulous - I'd like it better with a few tweaks. Definitely very meaty with lots of beef relative to the quantity of sauce. Personally, I would have liked more sauce which was very tasty and flavorful (and rich!) even with using just the minimum recommended amount of red curry paste - I'd reduce the beef next time. I trimmed the short ribs pretty well of excess fat/membrane and assumed the remainder would "melt away" during the simmering step. Unfortunately it didn't (even with an extra 30-45 minutes simmering). Because of that, I didn't love the meat texture immediately after cooking but then found it improved significantly after chilling overnight (like so many other long-cooked beef dishes). Recipe mentions that the beef can be cooked up to 24 hours prior to assembling final dish - I'd definitely do that in the future for the improved texture. Recipe says to discard water used to simmer beef, but it's a nice base for beef stock once strained and degreased.

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