Caribbean Curry Beef
History of this recipe
2
Servings
1h45
Minutes
492
Calories
Ingredients
- 400g of beef chunks
- Ginger
- Brown onion
- Spring onion
- Garlic
- Black pepper
- All-purpose
- Garlic granules
- Curry powder
- Bouillon or savory all-purpose
- Salt
- 1 potato
- Vegetable oil
- Corn flour (optimal)
Method
- Prepare the following ingredients:
- ¼ inch of ginger, chopped
- ¼ brown onion, sliced
- 1 spring onion stalk, chopped
- Clean ca 400g of beef chunks with water and lemon or vinegar
- Season as follows:
- ½ tsp. of salt
- ½ tsp. of black pepper
- 1 tsp. of all-purpose
- ½ tsp. of garlic granules
- 1 tbsp. curry powder
- ½ tbsp. savory all-purpose or 1 bouillon cube
- ¼ handful of fresh thyme
- Add the above chopped ingredients and massage everything into the beef with some disposable kitchen gloves (nb: curry powder stains!)
- You can marinate this in the fridge overnight, or immediately cook
- Add 2 tbsps of vegetable oil to a pot
- Heat up for 2 minutes
- To the oil, add 3 diced cloves of garlic, and 1 tbsps of curry powder
- Fry the curry powder until it darkens in colour (ca 1-2 minutes)
- Then start to add your beef (without the vegetables) – you want to brown the beef in the oil on both sides (hot temperature)
- Turn the temperature down to low-medium, cover the pot, and let the beef cook and form its own juices for 10 minutes
- After 10 minutes, add boiling water until the meat is covered, then you want to boil/ cook it on a medium temperature for 1 hour, you want the beef to be tender and easily cut into with a fork
- Chop 1 medium potato into chunks and wash
- After 1 hour, add the potatoes to your pot, cook for a final 20 minutes of a medium temperature
- To thicken the sauce, you can add ½ tbsp. of corn flour (optional)
- Add extra curry, salt, all-purpose to taste, if needed