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This recipe sounded so good. The only thing I did different is use lemon grass and ginger pastes instead of fresh as that is what I had on hand. I used an enameled dutch oven. The liquid from the diced tomatoes totally dissipated and the solids burned. I added water to the solids before continuing to cook uncovered. The meat was also dry. Any suggestions on what went wrong?
A couple of things could have gone wrong here. Our Recipe Developer Julia Rackow suggests choosing a fattier cut of beef. You'll want to make sure there is an efficient amount of marbling as it will produce more "meat juices." Also, check that your Dutch oven has no gaps when closed so that no steam escapes.
The Milk Street Team