Beef curry

A rich meal with a thick sauce for a cold night. Finally, the weather had been friendlier these past few days; it rains most nights. And eating rich dishes like beef curry does not leave that feeling of indigestion.

Stewing beef is best for this dish. Personally, I prefer brisket or short ribs. While some cooks prefer to add the curry powder towards the end of cooking time, I add it during the sauteeing stage. The flavor permeates the meat instead of just coating the surface.

Coconut cream gives beef curry a decidedly oriental flavor. I use fresh coconut cream whenever available. Fortunately for me, I can buy the cream in plastic bags from the local market–saves me the trouble of squeezing the grated coconut mean. If unavailable, there is always the canned or powdered variety. Or you can even substitute full cream milk or cream. The flavor and aroma will not be the same, but the cooked dish will be just as rich and wonderful.

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.