Mas Ismoru (beef smoore)
The basis for this recipe from Caroline Longley comes from Charmaine Solomon's The Complete Asian Cookbook. Caroline says: “I've adapted it for the slow-cooker and changed the ingredients to things I find readily available from our Asian grocery shop (shout out to Lim Chour Manukau!). It has minimal preparation unlike some slow-cooker recipes that require a fair amount of pre-browning, yet turns an inexpensive cut of meat into something rather special.
- Add the onions to the slow cooker and follow with all remaining ingredients, save the last three.
- Open the (unshaken) tins of coconut cream and harvest the thickest, creamiest top layer from each can. Hopefully you'll obtain up to 1 cup of thicker coconut cream, more or less. Reserve this for step 4.
- Set the slow cooker to Low and cook undisturbed for 7-8 hours until meat is meltingly tender.
- Switch to High, take lid off and stir in reserved coconut cream. Cook uncovered for 15 minutes or until gravy is the desired consistency.
- If you like, heat oil or ghee in a frypan and brown the cooked piece of meat on all sides, keeping gravy warm. This step is optional but adds some nice colour and depth of flavour.
- Serve the beef thickly sliced and topped with the hot gravy, rather like a beef roast, and freshened with a squirt of lemon juice and a few coriander leaves. Excellent with basmati rice and steamed, crisp broccoli.