The projects for the year are full steam ahead, so I need recipes like this South Asian beef curry to help keep everything balanced during the week. Meals that can be prepared ahead of time are always needed in busy households. This curry is beautiful freshly cooked, but also benefits from being reheated the next day. Often I will prepare this and do the majority of cooking in the oven the night before. Then on the known busy day, all I have to do is reheat, add some toppings and serve. This South Asian beef curry is generic in flavours, borrowing elements from multiple regions and combining them together. Throw in a lemongrass stalk or some grated fresh ginger if they’re on hand. I’ve also used a cinnamon stick as I ran out of ground cinnamon. Let your instincts guide what suits and what doesn’t.
The non-negotiable item is the beef. A higher quality cut, such as an eye fillet, doesn’t have the fat to cope with long periods of cooking. You want a cut that is designed for slow cooking – think blade steak or chuck beef. Time will break down the fat content, adding flavour and improving the texture. If you’re uncertain, ask your butcher and they will guide you. Some of the best cooking advice I’ve ever received has come from our butchers. They really do know their product and what they’re selling. So use this lovely resource for all their knowledge.
This recipe makes plenty and is great for pot luck dinners or entertain guests. The leftovers are delightful for offices lunches the next day. Serve with piles of fresh naan, hot rice and pickled vegetables on the side.
Ingredients
- 900gm beef, blade steak or chuck, cut into chunky dice
- 2 tbsp hot curry powder
- 1 tsp ground cinnamon
- 2 tbsp flour
- Salt and pepper
- 1 tbsp oil
- 2 tsp brown sugar
- 2x brown onions, sliced
- 6x cloves garlic, minced
- 2x large carrots, diced
- 1x can chopped tomatoes
- 6 dried red chilli
- 1 star anise
- 1 bay leaf
- 2 cups beef stock
- 200mls coconut cream
- Roasted peanuts and coriander to serve
Instructions
Preheat oven to 150°C. In a large bowl, toss the beef with the hot curry powder, flour and season with salt and pepper. Heat the oil in large over proof casserole (that has a lid) over a high heat and fry the beef until brown. Add the brown sugar and stir for a few minutes to caramelise. Add the onions, garlic and cook for a further 3 minutes. Add the carrots, tomatoes, spices and stock. Mix well and if needed, add a boiling water to cover the beef.
Bring to the boil and then cover with the lid. Cook for 3 hours. After 3 hours, discard the chilli, star anise and bay leaf. Cook uncovered for a further hour, until the beef is super tender. About 45 minutes through this hour, add in coconut cream and return to the oven. If cooking ahead of time, remove from the oven before adding the coconut cream. Leave to cool and the next day, gently reheat the curry for 15 minutes in the oven, before adding the coconut cream and serving.
Serve hot with hot naan, fresh coriander and a handful of roasted peanuts sprinkled over the top.
