Tenderest Beef Curry
I was looking for something different to do with a roast I had in the freezer and this didn't disappoint. I borrowed a technique from Kenji Lopez-Alt in caramelizing the onions. Adding the water allows the Maillard reactions (responsible for browning) evenly and without burning the onions, resulting in sweet, savory onions. I used top sirloin, but you can use any large roast for this recipe, chuck might actually stand up better to the low, slow cooking. Try to use the freshest spices you can scrounge up!
Tenderest Beef Curry
I was looking for something different to do with a roast I had in the freezer and this didn't disappoint. I borrowed a technique from Kenji Lopez-Alt in caramelizing the onions. Adding the water allows the Maillard reactions (responsible for browning) evenly and without burning the onions, resulting in sweet, savory onions. I used top sirloin, but you can use any large roast for this recipe, chuck might actually stand up better to the low, slow cooking. Try to use the freshest spices you can scrounge up!
Cooking Instructions
- 1
Combine beef, salt, pepper, yogurt, and garam masala in a ziplock bag or in a bowl. Coat all the beef. Put in the fridge to marinate at least 1 hour up to overnight.
- 2
Toast fennel and caraway seeds, cumin, coriander and turmeric. Grind in a spice grinder or mortar and pestle until fine. Set aside.
- 3
Put 1 tbsp of butter in a cast iron dutch oven over medium heat. Add chopped onion and stir until brown. Once you start to get some good browning add 1/2 cup of water to the mix. These will be cooking for about 15 minutes so we'll come back to them in step 5.
- 4
Heat another cast iron pan over medium high heat and add 1 tbsp butter. When the pan is searing hot (about 3 minutes) add pieces of beef. You will probably have to work these in batches. Cook the meat just long enough to get a sear on each side. Remove and set aside
- 5
Back to your onions.once the water has evaporated, add another 1/2 cup. Wait another fifteen minutes until all the water has evaporated.
- 6
When all the waters gone, you should have nice caramelized onions.
- 7
Add toasted spice mix, cardamom pods, cloves, garlic, ginger, curry powder and cinnamon sticks to the pan. Stir around for about 30 seconds
- 8
Add the beef broth, scrape the bottom of the pan to release any frond from cooking the spices. Stir well.
- 9
Crush tomatoes with you fingers in a small bowl until all the large chunks are basically pureed.
- 10
Add tomatoes, garlic powder, soy sauce, anchovy paste, cinnamon, chilies, tomato paste and the beef to the pot. Stir well.
- 11
Now the hard parts done, bring the curry to a boil over medium high heat, then reduce to medium. Allow the curry to thicken and reduce for about one hour. Stir every fifteen minutes, making sure to scrape the bottom of the pan.
- 12
After an hour you should have a thick fragrant beef curry. Serve over basmati rice.
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