INDONESIAN BEEF CURRY
This delicious Indonesian Beef curry is slow cooked to produce a wonderful spicy and tender beef rendang. Serve up with some coconut rice. Delish!
Provided by Gav
Categories Mains
Time 3h20m
Number Of Ingredients 18
Steps:
- Start by putting the onions, 2 of the chillies, garlic, salt, cumin, coriander and tumeric into a food processor. Zap it all into a paste.
- Fry the paste for about 2-3 minutes and then put it into your slow cooker or Dutch oven.
- Then take the steak pieces and fry them in the oil in batches until brown on all sides.
- When the steak is browned add it to whichever cooking vessel you are using.
- Then cover the steak and fried paste with the coconut milk. Then add the ginger, sugar, coconut, curry leaves and Rendang curry paste.
- Stir well to mix all the ingredients together.
- Then cook at 160C for about 3-4 hours, or until the meat has become tender and is beginning to fall apart.
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
RENDANG (SPICY BEEF INDONESIAN CURRY)
Steps:
- Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.
CURRIED BEEF WITH RICE
This time-tested recipe is a natural outgrowth of raising our own beef and cooking for family of mostly men who love meat and gravy.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.
Nutrition Facts :
BEEF CURRY
Make and share this Beef Curry recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
- Add the beef and cook over moderate-high heat, stirring, until well-browned.
- Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
CURRIED BEEF
Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.
Provided by Diana 2
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan, over medium heat.
- Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
- Add beef, and stir until meat is browned and well coated with the spice mixture.
- Add broth, thyme, salt and pepper. Bring to a boil.
- Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
- If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.
Nutrition Facts : Calories 302.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 79.4, Sodium 901, Carbohydrate 7.4, Fiber 2.1, Sugar 2.4, Protein 23.6
CURRIED BEEF (INDONESIA)
From a recipe by Dunston Harris. Remember that habaneros are extremely hot, so handle carefully. Also, if you like it milder, you can substitute another type of chillie or even bell pepper (if you don't care for much spice at all). While different chillies do have different flavors, the heat level takes precedence and you should only cook with chillies of your personal choice (in any spicy recipe). Also, use the most tender beef you can get. I know the economy is poor right now, so if you use an economical cut of beef, you can extend the cooking time to get it tender. just watch your liquid levels, since they will disappear and you don't want to burn it.
Provided by PalatablePastime
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the garlic, chives, habanero, onion, ginger and curry powder in a large skillet until fragrant, 1-2 minutes, stirring constantly (to keep from scorching).
- Add the beef and cook until it is browned (can add a little more oil if you like), then add coconut water and salt.
- Lower heat, and cook, covered, for 1 1/2 hours, checking the amount of liquid to make sure it doesn't dissipate (add some water if needed).
- Serve with steamed jasmine rice if you like.
Nutrition Facts : Calories 320, Fat 18.7, SaturatedFat 11.4, Cholesterol 89.2, Sodium 97.6, Carbohydrate 5.3, Fiber 1.3, Sugar 1.6, Protein 32.1
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