Updated: 3 days ago
Who doesn't like super tender beef in rich tomato-based curry sauce? It melts in the mouth and is super easy to prepare! I have separated the process of cooking as most online recipes call for, this gives more control over meat tenderness and the right consistency of the sauce, just like in the restaurant setting, bringing the best quality to your home cooking :)
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Ingredients for Marinade:
500g (1.1Pound) Beef chuck steak diced into 2,5cm cubes (you can use any braising cut if chuck is not available)
1tbsp of ginger & garlic paste
1tbsp vegetable oil
1tsp of salt
1 lemon juice
3tbsp of Madras spice blend
Ingredients for Madras Spice Blend:
3tbsp ground coriander
3tbsp ground cumin
2tbsp ground turmeric
2tbsp chili powder (adjust to your preference)
2tbsp garam masala
1tsp black pepper
Ingredients for the Curry:
500g of marinated Beef
enough water to cover the meat during slow-cooking
2tbsp of ghee or vegetable oil
1 large onion, small dice
1tbsp of garlic & ginger paste
3tbsp of Madras spice blend
400ml of vegetable stock
4tbsp of tomato puree
juice of a half lemon
1tsp of sugar
1 beef stock cube
a handful of fresh coriander leaves and seeds
papadam to serve
Prepare the Madras spice blend by mixing the ingredients. It will make more than you need for the recipe (you can always add more at the end of cooking to boost the flavor)
Place the beef in the bowl and marinate by mixing all the ingredients from the list with the meat. Place in the fridge overnight.
On the following day, sear the beef in a frying pan over high heat and transfer it to a slow-cooker or a pot (do not over-fry it as it will make your meat dry, you want a nice caramelization on one side of each piece) Add enough hot water to cover the meat and cook covered on low until tender. This can take 2-3 hours depending on the cut used (a slow cooker can take longer).
In the meantime prepare the sauce. In a medium-sized pan heat 2 tbsp of ghee or vegetable oil, add diced onion, and fry over medium heat until soft and browned.
Add 1 tbsp of garlic ginger paste, 3tbsp of Madras spice blend and cook until fragrant.
Add vegetable stock, tomato puree, beef stock cube, 1 tsp of sugar, and lemon juice. Mix together and bring to a boil. Blend sauce and adjust seasoning to your preference, remove from the heat until needed.
Once the beef is tender and connective tissue has turned into jelly, separate it from the liquid. Add beef to the sauce plus a little bit of the cooking stock.
Continue cooking on low heat until the thick consistency of the sauce is reached.
Serve Beef Madras with fresh coriander seeds and leaves. Crunch with papadam, cucumber raita, and onion salad. Enjoy!
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The slow cooker's low setting is approximately 90C (194F). A high setting brings the cooking temperature to around 100C (212F).
Collagen - connective tissue in the meat begins to dissolve to gelatin at a temperature of 70C (160F). Lower cooking temperatures and longer time result in a juicer and tenderer meat.