I call this ''The Leftover... Beef Curry'' because i always make enough so that we have leftovers to enjoy the next day. I would usually make this for Saturday dinner and the leftovers are enjoyed on the Sunday when all we want to do is, be lazy and do nothing. Like today.
This dish is one of our favourite comfort foods at home that even Hayden enjoys. I swear to you, i think Hayden is more of a foodie than Lee and myself put together! Ha ha!
Last night at dinner, he said.. ''more beef please''. Then i asked which is his favourite [he loves fish] beef or fish? He replied.. ''_ish''. This deserves a post on its own. He's so funny!
The Leftover, Beef Curry
The very reason beef ribs is my first choice for making curries is the bones and the distribution of fat all around the meat. The key to getting that tender and succulent morsels of meat and flavoursome sauce is the simmering method which happens for 2 hours. The meat would literally fall off the bones and melts in your mouth but still regains that texture that beef has.
For everyone in UK and Jersey, i get these ribs from Waitrose. If i'm cooking for just 2 [with ample leftovers], i usually get 2 packs which weighs around 550-650 grams each. Otherwise, there is enough for 4 people to share in one sitting.
This is best served with jasmine rice. We have a rice cooker so, cooking rice is easy. I always advice anyone who struggles with cooking rice to invest in a rice cooker. It doesn't have to be anything fancy. I have a Kenwood in white which i've had for 5 years now.
Sometimes, i add a handful of potatoes to this dish. I just make sure they're sliced in medium sizes and add them at least 10 minutes before adding the madras powder. Talking of madras powder, my favourite is M&S brand in medium heat. It has the right balance of taste in my opinion.
Here's the recipe if you're drooling at the thought and would like to try it out. I hope you like it.
1kg beef ribs | 1 medium sized onion [quartered] | 2 inch ginger [sliced] | 1 clove garlic [crushed] | salt + pepper | 2 tbsp madras powder | a handful of green beans [top & tailed] | coriander [optional]
Depending on how the beef ribs comes, this step is optional. If the ribs comes pre-cut in small pieces, then you don't need to cut it anymore. However, if they come larger, you need to slice the chunk of meat off the bones leaving just enough on the bones itself. Like you see on the photo. Then, slice the meat at least an inch thick.
Wash the meat and place in a large pot. Add some water enough to cover the meat. Add the sliced onions and ginger and the crushed garlic in the pot. Season with salt & pepper. Place on a medium heat and simmer for roughly 2 hours, always checking and adding water as needed. Don't let it dry and burn. You are aiming for ample of stock at the end of cooking time. Say, half the amount of meat is good enough base for tasty sauce.
Whilst the meat is simmering, you will notice that some brown residue will layer the top. Scoop these out and throw away.
Once the meat becomes tender, add the madras powder. Continue to simmer for 10 minutes. Taste and add more salt + pepper as needed. Add the green beans, and continue to simmer for another 5 minutes. Turn off the heat, let it settle for 2 minutes in the pan before serving.
Garnish with chopped coriander and serve with rice or crusty bread. Enjoy!