Beef curry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

350 g. of beef brisket or 750 g. of beef short ribs
1 tbsp. of finely minced garlic
1/2 tsp. of finely minced ginger
2 onions, halved and sliced thinly
2 tomatoes, chopped coarsely
1/4 k. of potatoes
2 red bell peppers
1 stalk of celery
2 c. of thick coconut cream
1-1/2 tbsp. (or more) of curry powder
1/2 tsp. of red chili pepper (optional)
1 tbsp. of cooking oil
salt
pepper (optional)

Cooking procedure :

Cut the beef into bite-sized pieces, about 2″ x 2″.

Heat a heavy saucepan. Pour in the cooking oil and heat until it starts to smoke. Brown the beef cubes, in batches if necessary. Add the garlic and ginger and cook over high heat for about 30 seconds. Add the onions, tomatoes and curry powder. Continue cooking until the vegetables are soft. Add just enough water to cover and season with salt. Bring to a boil, lower the heat, cover and simmer for 1 to 2 hours (depending on the quality of the meat) or until tender. Add water, about 1/2 c. at a time, if it dries up while simmering. Stir occasionally.

Meanwhile, peel the potatoes and cut into cubes about the same size as the beef. Dice the bell peppers. Cut the celery stalk into 2″ lengths.

When the beef is almost tender, add the potato cubes. Simmer for another 10 minutes. Add the bell peppers and celery. Pour in the coconut cream. Cook uncovered over medium heat until the vegetables are done and the sauce is thick. Add more salt if necessary as the potatoes wouls have absorbed most of the salt in the liquid.

Serve hot.

As with most stews, beef curry tastes even better the day after. Cool, refrigerate and reheat just before serving.

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September 9, 2003  Print This Post   
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Comments

3 Responses to “Beef curry”
  1. sam of kuwait! says:
    September 10, 2007 at 10:01 pm

    all time favorite to ng flatmate ko! and she doesn’t care at all if its milk base or coconut—as longs as may CELERY.
    Thanks Ms. Connie :)

    Reply
  2. Patricia says:
    September 13, 2007 at 1:08 pm

    Hi!

    It’s quite obvious that I’m hooked into your website, now! :) In spite of the (almost-disastrous) spare ribs yesterday, I braved the kitchen, again. I tried to prepare this recipe; I used milk instead of coconut milk, though. I’m happy (beaming) to report that the beef curry actually tasted beef curry! :) Yahoo! So, this is how ‘triumphant,’ ‘kitchen people’ must feel! ;)

    I can’t wait for my husband to get home! :) — The true test? Heheheheh..

    Thanks, again, Connie!

    Reply
  3. Mama Jona says:
    August 5, 2008 at 7:10 am

    I LOVE THIS RECIPE
    My family always begs me to cook this

    Reply
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