👨‍🍳 조리법

1. 1

   In a large bowl, combine beef chunks, coconut milk, soy sauce, minced garlic, grated ginger, and sliced onions. Season with salt and pepper. Marinate for at least 4 hours, or preferably overnight in the refrigerator.

2. 2

   Preheat your oven to 150°C (300°F).

3. 3

   Line a large, deep oven-safe dish or Dutch oven with wilted banana leaves, ensuring they overlap to create a sealed packet. Reserve a few leaves for the top.

   💡 전문가 팁: Wilt banana leaves by passing them briefly over a low flame or dipping in hot water to make them pliable and prevent tearing.
4. 4

   Add the marinated beef and all the marinade to the banana leaf-lined dish. Arrange the taro, cassava, and sweet potato chunks around and on top of the beef.

   💡 전문가 팁: Ensure the root vegetables are cut into substantial pieces so they don't disintegrate during the long cooking time.
5. 5

   Cover the contents with the reserved banana leaves, then cover the dish tightly with a lid or heavy-duty aluminum foil to create a good seal.

   💡 전문가 팁: The seal is crucial for trapping steam and moisture, mimicking the mumu cooking method.
6. 6

   Place the dish in the preheated oven and cook for 3 to 4 hours, or until the beef is fork-tender and the root vegetables are soft and cooked through.

7. 7

   Carefully remove the dish from the oven. Let it rest for 15-20 minutes before uncovering. Serve hot, directly from the dish, allowing guests to scoop out the beef and vegetables with the flavorful juices.