This mildly spiced curry is easy to pull together and takes advantage of less premium cuts of beef. This recipe came to us from Chef Clinton during his visit from China to our Canadian Beef Centre of Excellence.
Prep: 25 mins
Cook: 1 hr 30 mins
Yields: 4 to 6 servings
500 g boneless Canadian Beef Blade or Shank, cut into 1-1/2 inch cubes, trimmed
Salt and pepper
1 large onion, cut lengthwise into wedges
½ inch piece unpeeled gingerroot, thinly sliced
1/3 cup chicken broth
2 tbsp green curry paste
1 can (400 mL) coconut milk
1 EACH: carrot and sweet pepper, cut into 1-inch chunks
½ cup halved green beans
½ cup coarsely chopped kale
Season beef cubes all over with salt and pepper. Heat a splash of oil in a heavy Dutch oven or cast iron roaster over medium-high heat until sizzling; add half the beef and brown all over in 2 batches. Remove from pan; set aside.
Add onion and gingerroot to pan; sauté until just softened. Stir in broth, scraping up brown bits from bottom of pan. Stir in curry paste and coconut milk. Add reserved beef and any juices.
Cover tightly; cook in a 325°F oven for 1-1/2 hours. Add carrot, sweet pepper and green beans; cook for another 20 to 30 minutes, until veggies are tender. Remove slices of gingerroot and stir in kale. Serve spooned over steamed rice.
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