Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, tenderest beef curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tenderest Beef Curry is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Tenderest Beef Curry is something that I’ve loved my whole life. They’re fine and they look fantastic.
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To begin with this particular recipe, we must prepare a few components. You can cook tenderest beef curry using 27 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Tenderest Beef Curry:
- Take 3 lbs top sirloin, cut into strips 1/2 inch thick x 1-2 inches
- Prepare 2 tbsp salt
- Take 3 tbsp black pepper
- Make ready 6 tbsp garam masala
- Prepare 1 cup yogurt
- Prepare 2 tsp fennel seeds
- Get 1 tsp caraway seeds
- Get 2 tbsp cumin
- Take 2 tbsp coriander
- Take 2 tsp turmeric
- Take 1 onion, diced
- Get 2 tbsp ghee (clarified butter)
- Take 8 garlic cloves grated
- Get 2 tbsp ginger paste
- Get 5 cardamom pods
- Prepare 5 cloves
- Prepare 2 cinnamon sticks
- Take 1/2 cup hot madras curry powder
- Get 1 cup beef broth
- Take 1 (28 oz) can stewed tomatoes
- Take 1 tbsp garlic powder
- Prepare 2 tbsp soy sauce
- Take 1 tbsp anchovy paste
- Prepare 3 tbsp cinnamon
- Take 6 thai chiles, finely chopped (or 3 serrano chiles)
- Take 3 tbsp tomatoe paste
- Prepare 2 tbsp apple cider vinegar
From a melt-in-your-mouth beef rendang to a quick Thai beef curry, throw away the takeaway menu and cook up a storm with our simple recipes. This curry is about to blow your mind. It's pretty hard to beat the comfort and satisfaction that you get from eating a bowl of beef curry. Stir up a fragrant beef curry to excite your tastebuds.
Instructions to make Tenderest Beef Curry:
- 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.
- Toast fennel and caraway seeds, cumin, coriander and turmeric. Grind in a spice grinder or mortar and pestle until fine. Set aside.
- 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.
- 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
- Back to your onions.once the water has evaporated, add another 1/2 cup. Wait another fifteen minutes until all the water has evaporated.
- When all the waters gone, you should have nice caramelized onions.
- Add toasted spice mix, cardamom pods, cloves, garlic, ginger, curry powder and cinnamon sticks to the pan. Stir around for about 30 seconds
- Add the beef broth, scrape the bottom of the pan to release any frond from cooking the spices. Stir well.
- Crush tomatoes with you fingers in a small bowl until all the large chunks are basically pureed.
- Add tomatoes, garlic powder, soy sauce, anchovy paste, cinnamon, chilies, tomato paste and the beef to the pot. Stir well.
- 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.
- After an hour you should have a thick fragrant beef curry. Serve over basmati rice.
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