Beef Smoore

Name: Beef Smoore
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 6 servings
Cuisine: Sri Lankan
Ingredients: 750g beef chuck, cut into 3cm cubes; 400ml thick coconut milk; 200ml thin coconut milk; 2 onions, sliced; 6 cloves garlic, sliced; 2 cm ginger, sliced; 1 cinnamon stick; 6 cardamom pods; 6 cloves; 1 tsp fennel seeds; 2 tbsp roasted curry powder; 1 tbsp chili powder; 1 tsp turmeric; 1 tbsp tamarind paste; 1 tbsp vinegar; 10 curry leaves; 2 green chilies; 1 sprig pandan leaf; Salt to taste; 2 tbsp coconut oil

බීෆ් ස්මෝර් (beef SMORE)

Sri Lankan Braised Beef in Coconut

⏱ Prep Time 2 hours 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 490 kcal

Tender beef cubes slow-braised in a rich, dark coconut gravy with roasted spices, tamarind, and vinegar until the sauce reduces to a thick, clinging coat — a Burgher-Sinhalese culinary masterpiece.

Nutrition & Info

Protein 36.0g

Carbs 10.0g

Fat 34.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

heavy Dutch oven or clay pot mortar and pestle

Presentation Guide

Vessel: deep serving bowl or clay pot

Garnishes: curry leaves, sliced green chili

Accompaniments: steamed rice, pol sambol, papadum

Ingredients

750g beef chuck, cut into 3cm cubes
400ml thick coconut milk
200ml thin coconut milk
2 onions, sliced
6 cloves garlic, sliced
2 cm ginger, sliced
1 cinnamon stick
6 cardamom pods
6 cloves
1 tsp fennel seeds
2 tbsp roasted curry powder
1 tbsp chili powder
1 tsp turmeric
1 tbsp tamarind paste
1 tbsp vinegar
10 curry leaves
2 green chilies
1 sprig pandan leaf
Salt to taste
2 tbsp coconut oil

Instructions

1
Heat coconut oil in a heavy pot. Add cinnamon, cardamom, cloves, fennel seeds, and curry leaves. Fry until fragrant.
2
Add onions and cook until golden brown, about 10 minutes.
3
Add garlic, ginger, and green chilies. Cook for 2 minutes.
4
Add beef cubes and sear on all sides for 5 minutes. Add chili powder, curry powder, and turmeric.
5
Pour in thin coconut milk, tamarind paste, vinegar, and pandan leaf. Bring to a boil.
6
Reduce heat to very low, cover, and simmer for 1.5-2 hours until beef is fork-tender.
7
Add thick coconut milk. Simmer uncovered for 20 minutes until the sauce is thick and dark. Season with salt.

💡

Did You Know?

The word "smoore" comes from the Dutch "smoor," meaning to braise — a technique the Dutch Burghers brought to Sri Lanka and that local cooks transformed with coconut and roasted spices.

Chef's Notes

Equipment Tips

heavy Dutch oven or clay pot
mortar and pestle

Garnishing

curry leaves, sliced green chili

Accompaniments

steamed rice, pol sambol, papadum

The Story Behind Beef Smoore

Beef smoore is a signature dish of the Sri Lankan Burgher community, descendants of Dutch and Portuguese colonists who intermarried with local populations. The Burghers adapted European braising techniques using coconut milk instead of cream and wine, creating a unique Eurasian culinary tradition. The dish represents one of the most successful fusions of European and Asian cooking methods.

🕐 Traditionally enjoyed sunday lunch, special occasions 📜 Origins: Dutch Burgher colonial era, 17th-18th century

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