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.
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.
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
- Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
- Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
- Cover and cook on Low until flavors combine, 6 to 10 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
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 :
INDONESIAN RENDANG BEEF CURRY
This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
Provided by Member 610488
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
- Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
- Add spice mixture and stir-fry until lightly browned and fragrant.
- Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
- Add coconut milk, lime juice and sugar. Stir to blend.
- Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
- Serve over steamed rice.
CURRIED BEEF WITH WINTER VEGETABLES
The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.
Provided by OLENAJOY
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
- Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
- Bake in preheated oven until heated through, about 1 hour.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g
CURRIED BEEF STEW
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
CARIBBEAN CURRIED BEEF
Make and share this Caribbean Curried Beef recipe from Food.com.
Provided by Mercy
Categories Curries
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet.
- Add the garlic, jalapeno, green onions and onions.
- Cook, stirring, for 2 minutes, then add the sirloin strips to the pan.
- Sprinkle the meat with the curry powder and ginger.
- Cook over medium heat, stirring and turning, until the meat is browned, about 5 minutes.
- Add the coconut milk.
- Lower the heat to a simmer and cover the pan.
- Cook for an additional 15 to 20 minutes, or until the meat is tender.
- Serve over hot rice.
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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