What will you say if I tell you best beef curries out there are the ones that are slow cooked over fire for long, so that all that wonderful seasoning is crusted and roasted in to the meat itself ? I think I know the answer. Think of any beef curry roast that’s prepared and you know it to be true. Kerala beef curry roast, Panang beef curry, Red curry beef roast, Jerk beef curry, beef rendang ( another type of beef curry roast) you name it, they all got that wonderful earthy, coconutty aroma with deep flavors. It is the right way to cook tough beef cuts my friends.
Those flavors come from three things. Fresh beef that comes from the free grazing cattle, authentic seasoning blends handmade with love, time given on the stove to develop the flavors. There is no fast track to making these type of curries. you make them with love and longing to feed your family and with love for the food you make. Its the kind of love that is not hurried.
This was one such day that I had the urge to make and serve really good beef curry for my family. I wanted to make a coconut beef curry roast. I had yellow curry seasoning base made ready to go after all.
I remember eating curry roasted beef way back in my grandmothers. She could whip up the most flavorful beef curry seasoning or a thick curry paste to go over fresh beef. She would then cook it in clay curry pot over open fire , until beef is well cooked and roasted on its own fat, infused with all that wonderful curry flavor. It meant she spent good part of the day tending to fire and cooking, but it just was the beauty of it. We would have it over rice. these are were among best food memories I still have. Those are the soul foods. My seven years old self never cared about how to make it, was only impatient to eat it.
I was sipping my coffee watching Gordon Ramsey uncharted and launching himself to learn how to make beef rendang. I just knew then I had to make beef curry roast today. I had made turmeric, lemongrass based yellow curry seasoning base yesterday. I was going to make it to flavor this delicious curry. I went ahead and made quick red curry powder for the marinade and everything was ready to go.
Once you have seasonings ready to go, curry comes together very easily. Thanks to my gas stove I don’t have to sit near the stove and tend to any fires like my grandma. I just had to do lot of waiting until the curry is done. In addition I had to give the curry occasional turn and scrape the bottom of the pan. That was it. Beef curry roast freezes well so its a great recipe for rice and curry banana leaf wrapped meals.
Here is what you need to make this easy recipe. I highly recommend making this curry in a clay curry pot. slow and low over hot coals or better yet over wood fire adds a delicious layer of flavors. Also start with a good cut of beef stew meet with good amount of fat.
Beef Curry Roast
- 1 Clay Curry Pot
- 2 lb Stew Beef
- 1 tbsp Coconut Oil
- 1 cup thick coconut milk
- 1 Cup boiled Peanuts Optional
- 1 inch Stick of Cinnamon
- 2 tablespoon Red Curry Powder
- 2 Tablespoon Yellow Curry Seasoning
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Salt
- 2 teaspoon Ground Black Pepper
- 1 tablespoon Coconut Vinegar / Toddy vinegar
- ½ teaspoon toasted fennel seeds
- Cube the beef in to small chunks. Prepare marinade separately and add it to airtight container with beef. rub to coat evenly and Let it beef pieces marinate hour to overnight in refrigerator.
- Boil peanuts beforehand with 1 tsp each turmeric and salt in water. Drain and set aside. Using peanuts in this recipe is optional. If you don't like to add them or have allergies you can totally skip this step. However, I do like the little crunch it gives to the curry at the end.
- heat coconut oil in clay curry pot
- Add beef and fry for 10 minutes until water is released. Add one cup of coconut milk and continue to cook covered until beef is just cooked through.
- Turn the heat on medium high and cook covered until all the liquid evaporate and sauce becomes thick. this step is about 35 minutes long.
- Add cinnamon stick and peanuts ( optional) , keep cooking on medium low flame until beef is really roasted in curry spices and lightly fried in its own oil. Keep turning and scraping the bottom every few minutes to prevent spices from burning at the bottom.
- Beef curry roast is done when the beef pieces firm up and turn golden around the edges. It took another 45 minutes for me.
- Remove from flame and serve over flat bread or rice and curry.
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