Yep cuckoo for coconut.
Totally new experiment today.
2.6 pounds of boneless chuck.
2 pounds baby Bella mushrooms.
0ne cup unsweetened coconut flakes.
About 1/2 cup of dried onion flakes.
Probably 1 tablespoon garlic powder.
Black pepper.
Salt.
Mace.
Nutmeg grated from the seed
One small apple I found peeled and cut up in chunks.
Might as well use it.
So far cooking in layers
Browned beef cut up in cubes with black pepper and salt.
Next added garlic powder and onion flakes along with Mace.
Put on top mushrooms cut in half.
Next the grated Nutmeg and coconut flakes.
Plus stray apple.
Stick of butter and a dash of oil for browning.
Letting simmer on stove top until juices release from mushrooms.
Then it will have the coconut milk and tomato puree added along with some coconut water.
After this is completed the cast iron Dutch oven will go in the oven on 250F.

Last I put a whole can of Coconut milk Goya brand in in the kettle along with Goya brand Coconut water and about a pound of Cento brand tomato puree.
Maybe more.
Mixed it up and put it in the oven with the lid off.
Gonna slow braise in the oven till the liquid evaporates.
So far it tastes pretty good and the flavors will consintrat..
Don't see any need for strong spices with this one.
See ya in a few hours.

Let the concoction concoction come up to a simmer and gave it a taste test.
Decided to add the rest of the coconut of which added up to 7 ounces of coconut flakes total.
Let cook some more and tasted again.
Bloody goodness indeed.
So glad I added the apple too.
Yes apple in a savory meal.
Meat not even close to being tender yet
Several hours yet to go at 250F.
Gonna watch a movie and take a nap.
The Battle of Britain.

I love the flavor of coconut.

Cuckoo for coconut indeed.
This stuff is over the top.
Tried a wee bit with curry power and it killed the flavor.
Glad I didn't add it to the kettle.
The stuff is savory and slightly sweet with a bit of tomato tang
So many flavors come in at once and sometimes a really good coconut flavor drops by to say howdy.
The grated coconut stayed crunchy.
Something I wasn't expecting.

Looks great, and you had me until I saw "Goya".

goodloe wrote: ↑Sun Mar 07, 2021 8:49 am Looks great, and you had me until I saw "Goya".

¿You don't like Goya?

My favorite coconut milk, for making Thai curry, and other Thai dishes with coconut milk, is Aroy-D - the stuff they put in the cardboard containers, like some of the broth companies do now. Definitely better than the canned versions, though a couple of those were fairly good. They also have coconut cream in those containers - a version with more coconut fat in it.

The brands I buy are for the most part around 50% less in cost and I posted them because that is what I used in the recipe like the Cento tomato products.
Cento and Red Gold are the only canned tomato products I buy if I can help it.
I got two quarts of the beef mushrooms concoction put away in the freezer.
You can only eat so much of this stuff, I had it for breakfast too.