Oven-Braised Beef Curry

Name: Oven-Braised Beef Curry
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Ingredients: 2 lb (1 kg) Beef Boneless Short Ribs; Salt – to the taste; 1/3 cup (75 ml) canola or sunflower oil; 2 large white onions, sliced; 4 tsp (20 ml) cumin seeds; 2 whole green cardamom pods; 1 whole star anise; 3 tbsp (45 ml) ginger-garlic paste; 2 tbsp (30 ml) Madras curry powder (not spicy); 1 tbsp (15 ml) chili powder; 3 tomatoes, chopped; 4 cups (1 L) chicken stock; 10 baby potatoes; 6 tbsp (90 ml) chopped fresh cilantro

in All Recipes, Oven, Ribs, World Cuisine Braising, Comfort Foods

Oven-Braised Beef Curry

Prep Time: 20
Cook Time: 120
Total Time: 140
Serving: 8

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Directions

Cut beef into chunks and season all over with salt to your taste.

Heat oil over medium-high heat in a heavy skillet Sear beef in batches, turning, until chunks are evenly browned. Transfer to a plate with a slotted spoon. Set aside.

Add onions, cumin seeds, cardamom pods and star anise to the skillet. Cook, stirring often, for about 4 minutes until the onion is golden brown. Reduce heat to low, add ginger-garlic paste and cook, stirring, for 2 minutes.

Add curry powder and chili powder (if using) and cook, stirring often, for about 2 minutes, until the oil separates. Add chopped tomato and make sure you do not burn the spices. Scraping up brown bits stuck to the bottom of the pan. Add beef back to the pan, along with all the juices released from the beef and stir to combine.

Transfer all the ingredients from the skillet to a Dutch oven or any oven safe pot with a lid. Add the chicken stock and potatoes to the cooking pot.

Cover the pot and braise in a preheated 300°F oven for 1 ½ hours, until meat and potatoes are fork-tender.. Season with salt to taste. Garnish each serving with chopped cilantro.