Ingredients
| Beef shank | 500 g |
|---|---|
| Salt | 1/4 tsp |
| 【A】 Laurel | 1 |
| Hot water | 600 ml |
| 【B】 Onion (1 cm piece) | 200 g |
| Celery (1 cm piece) | 100 g |
| Red bell pepper (1 cm piece) | 200 g |
| Mushroom (1 cm piece) | 200 g |
| Tomato | 200 g |
| Garlic | 2 cloves (crushed) |
| Olive oil | 2 Tbsp |
| S&B Golden Curry Mix | 1 pack |
| Polenta | As needed |
| Italian parsley | As needed |
Directions
- Massage salt into beef and boil in【A】for 1 and a half to 2 hours until tender.
- Put oil and garlic into a saucepan and heat over medium heat. Add【B】and stir-fry until tender, then add the tomato and stir-fry until the tomato falls apart.
- Separate the beef and broth from (1), cut the beef into 2 cm cubes, then add to (2) and stir-fry together.
- Add water to the broth from (3) until it totals 800 ml, then add this to (3). After bringing to a boil, turn down to low heat and allow to simmer for 10 minutes.
- Turn off the heat and break up the Golden Curry Mix into pieces, then stir them in until they are melted. Simmer over medium heat while stirring for another 4 to 5 minutes.
- Put the desired amount of polenta onto a plate, then top with the curry sauce. Serve with chopped Italian parsley sprinkled on top.
