Beef slow-braised for 8 hours in an aromatic 15-spice curry. Served with jasmine rice.
Heating Instructions Microwave: Remove vacuum bags from tray, pierce a hole in each bag and then microwave on high for 3 minutes. Take caution when emptying the bags as the contents will be hot! Stove: Transfer curry to a small saucepan and add about ¼ cup water or stock. Simmer in the saucepan for about 10 minutes. Heat the rice in a steamer for about 5 minutes.