Oven-Braised Beef Curry
Chef Rahil selected boneless beef short ribs from the Canadian Beef Information Gateway to make his version of a traditional braised beef curry. Aromatic but made with just a few basic pantry ingredients and standard braising technique so it’s not daunting for even ‘curry beginners’ to make. Beef short ribs are well marbled so the meat is moist and tender when braised and oh so flavourful!
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.
Ingredients
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.
