 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
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 (Jamaican Rice and Peas 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. Ingredients:
2 tablespoons vegetable oil |
1 cup onion, chopped |
2 teaspoons garlic, minced |
1 scotch bonnet pepper, seeded and chopped |
2 tablespoons curry powder |
1 lb lean beef, cut into 1-inch pieces |
1 cup beef broth (or more) |
2 sprigs thyme |
1 teaspoon salt |
1 teaspoon black pepper |
2 -3 tablespoons flour (optional) |
1/2 cup cold water (optional) |
Directions:
1. Heat oil in a large saucepan, over medium heat.
2. Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
3. Add beef, and stir until meat is browned and well coated with the spice mixture.
4. Add broth, thyme, salt and pepper. Bring to a boil.
5. 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.
6. 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.
|
|