This is a refresher on the Curry Beef Recipe I shared in 2009. It has stood the test of time and has become an enormous fan favorite over the years. You will see subtle differences within this recipe, which I believe warrant the title of ULTIMATE!
You’ll Need…
2 1/2 tablespoons veg oil
1 medium onion (diced)
12 cloves of garlic (smashed)
3/4 teaspoon black pepper
1 scotch bonnet pepper (cut into 1/4s)
8-10 dried curry leaves
2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
3/4 tablespoon Duck & Goat Curry powder
3/4 tablespoon Anchar Masala
1 medium tomato (diced)
3/4 tablespoon salt (adjust)
1 cup of water to cook out the curry
2 lbs boneless beef
1 1/2 lbs bone-in beef
1 lemon (juice)
water and/or coconut milk to braise
2 bay leaves
3 tablespoons chopped Chadon Beni
Notes! Follow along with the video below, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.
* Serves six people
Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
Source: www.caribbeanpot.com
