Serves 4
75 min
Beef Calvados
Recipe GLPR0a613cbc85db8d
A rich and aromatic braised beef dish where tender chuck strips are simmered with warm spices, coconut milk, and Calvados apple brandy until meltingly tender. Fresh apple slices are folded in at the end, adding a subtle sweetness and bright acidity that balances the deep, caramelized sauce.
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Ingredients
2 tablespoons Butter
2 tablespoons Olive oil
1 pound Beef chuck, cut into 1-inch strips
¼ cup Onion, chopped
1 teaspoon Ground coriander
1 teaspoon Black pepper
1 teaspoon Sugar
3 Bay leaves
1 teaspoon Salt
¼ teaspoon Ground cumin
2 cups Coconut milk
½ cup Calvados (apple brandy)
4 Jonagold apples, peeled, cored, and thinly sliced
Directions
Heat the butter and olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Once shimmering, add the beef strips, chopped onion, coriander, black pepper, sugar, bay leaves, salt, and cumin. Stir frequently and cook for 10 minutes to allow the aromatics to infuse and the beef to begin browning.
Pour in the coconut milk, stirring to combine. Carefully add the Calvados (the alcohol may ignite briefly, which is normal). Cover the pan with a lid and reduce heat to medium-low. Simmer for approximately 45 minutes, stirring occasionally. The beef is done when very tender and the liquid has reduced significantly, leaving a thick, glossy sauce that coats the meat.
Add the sliced apples to the pan, stirring gently to distribute them evenly among the beef pieces. Cover and cook for an additional 5 minutes until the apples soften slightly but still hold their shape.
Transfer the beef and apples to a serving platter and pour the sauce over the top. Serve warm.
