Filipino beef curry
Filipino curry was one of my favourite dishes growing up. Traditionally the protein is chicken, but I chose to make mine with beef. Specifically, brisket. The long cooking time required by the meat allowed the flavours to deepen, and the potatoes to turn soft and silky. Following family tradition, I used ready-made, generic supermarket curry powder. Feel free to use a blend such as masala. The proportions below may vary depending on the strength of your curry powder.
Filipino beef curry
Filipino curry was one of my favourite dishes growing up. Traditionally the protein is chicken, but I chose to make mine with beef. Specifically, brisket. The long cooking time required by the meat allowed the flavours to deepen, and the potatoes to turn soft and silky. Following family tradition, I used ready-made, generic supermarket curry powder. Feel free to use a blend such as masala. The proportions below may vary depending on the strength of your curry powder.
Cooking Instructions
- 1
In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight.
- 2
Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned.
- 3
Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes.
- 4
Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged.
- 5
Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice.
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