The weather lends itself perfectly to good simmered dishes. And I love that!
I have lots of recipes in my drafts. Of course, I noted for a long time that this kind of dishes do not thrill the crowds. Besides, I really don’t understand why. Obviously, a chocolate cake is more greedy. But, we don’t only eat chocolate cakes, right?
Well, since the time that this blog has existed, I have learned to free myself from statistics. I offer what I like, and too bad if the recipe has few views and no comments. I console myself by telling myself that there must be someone, somewhere, who wanted to cook it and that he certainly enjoyed it. (By the way, if that’s you, don’t hesitate to show up!)
Going back to my little stew of the day, he took us on a trip to India. I’m not sure it’s a very authentic dish, because of the use of beef. It is perhaps more of a recipe that was born around the world. But using beef is fine with me. This is by far my favorite meat to cook this way. I like the tenderness of the pieces of meat after a few hours of cooking. They gorge themselves on the spicy flavors of the sauce.
And spices, there are! I opted for a mixture, the Madras curry. It is composed, among other things, of coriander, turmeric, hot pepper, and cumin. It’s a spicy curry.
This beef curry therefore requires long cooking. We simply let it simmer quietly. Just lift the lid to stir once in a while.
Recently, I discovered that my Cookeo was also perfect for cooking this type of dish. In less than an hour, preparation included, the meat is perfect. So, even if I like cooking in a casserole dish, I don’t deny myself a time-saving version from time to time. I’ll give you both ways.
Madras beef curry:
1 kg beef bourguignon
2 cloves garlic
1 piece of ginger
1 small red pepper (according to taste)
2 tbsp Madras curry
50 g of tomato puree
oil (or ghee)
Cut the meat into cubes of about 2 cm.
Fry them in a little oil over high heat. It is best to do it twice.
Reserve the browned meat.
In a blender, put the onion, garlic, ginger and chilli.
Pour this paste into a little oil and sauté.
Add curry and tomato puree.
Return the pieces of meat to the pan.
Add the beef broth. It should be level with the meat. Season.
Bring to the boil, then cover and simmer over very low heat for 2:30 to 3 hours. The meat should be tender, if not prolong a little. Stir occasionally. Add a little broth if necessary or, on the contrary, if the sauce is too liquid, finish cooking without a lid.
The meat will be browned in golden mode. Then weigh out 300 ml of beef stock and cook for 45 minutes under pressure.
At the end of this time, add a heaped teaspoon of cornstarch diluted in a little water and cook on golden mode for a few minutes. The preheating time is normally more than enough to obtain a coating sauce.
At the end of cooking, add a squeeze of lime.
Serve with fresh coriander and Basmati rice.
To finish: the spice dosage should always be adapted to your tastes. We don’t all love the same way. The same dish will be too strong for one person and bland for another.
Me, I like it to sting, but I still remain reasonable.
This dish reheats very well. If there are fans of batch cooking around here, this is a recipe to integrate into your weekly menus.
Next time I make this recipe, I will try to add a little grated coconut.