Preparing Filipino beef curry safely

It is essential to prepare meals safely to assist cease harmful bacteria from spreading and growing. You may take some steps to help shield yourself and your loved ones from the unfold of dangerous micro organism.
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Wash your arms

Your hands can easily unfold micro organism around the kitchen and onto food. It's vital to all the time wash your hands thoroughly with soap and warm water:

before beginning to prepare food
after touching raw meals such as meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your fingers thoroughly as nicely, as a result of moist palms unfold micro organism more easily.
Keep worktops clean

Earlier than you start preparing meals, it’s essential worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you will want to scrub them totally.

You must change dish cloths and tea towels frequently to keep away from any micro organism growing on the fabric.


Filipino beef curry
Filipino beef curry

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We hope you got insight from reading it, now let’s go back to filipino beef curry recipe. You can cook filipino beef curry using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Filipino beef curry:
  1. Prepare 500 g beef brisket, cut into large cubes
  2. Prepare 1 cup Greek yogurt
  3. Take 6 cloves garlic, chopped
  4. You need 1 large onion, chopped
  5. Get 1 thumb-sized nub ginger, cut into small matchsticks
  6. You need 2 heap tbsp curry powder
  7. You need 2 tsp smoked paprika
  8. You need 1-400 ml can coconut milk
  9. You need 1 tbsp palm sugar
  10. Provide 2 bay leaves
  11. Prepare 2 large waxy potatoes, peeled and cut into 3 cm chunks
Instructions to make Filipino beef curry:
  1. In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight.
  2. Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned.
  3. Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes.
  4. Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged.
  5. Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice.

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