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Slow Cooked Beef Curry

Updated: Aug 24, 2023

This delicious slow cooked beef curry is adapted from a Donna Hay recipe but I just made it a little simpler and swapped some ingredients for things that are easy to find at any supermarket.


Lots of yummy spices that are beneficial for your health in so many ways, but mild enough for the kids to enjoy too.


Herbs and spices are medicine. Turmeric is highly anti-inflammatory and helps to promote healthy liver function (you can read more about that here). Garlic will improve immunity and help regulate blood sugar levels. Ginger is another beautiful immune herb and is a great fuel source for good bacteria in the gut. The list of health benefits goes on and on, including lots of herbs and spices in your diet on a regular basis is a must.


Beef curry with veggies and rice.
Slow Cooked Beef Curry

Ingredients

1 TB coconut or olive oil

1.5kg beef brisket

Sea salt

Rendang curry paste (recipe below, you use the entire amount for this recipe-double it to freeze for next time)

800ml full fat coconut milk

1.5 cups water

2 TB fish sauce

6 kaffir lime leaves

1 stalk of lemon grass

¼ cup lime juice


Method

Preheat oven to 180 degrees C. Heat the oil in a heavy based pot that can also be transferred to the oven. Sprinkle the beef with salt and brown in the pot for a few minutes each side. Remove from the pot, add the curry paste and cook for a minute or two until fragrant. Add all of the other ingredients except the lime juice and bring to the boil. Return the meat to the pot, cover with a lid and put in the oven for 2 hours. After 2 hours, turn the beef, leave the lid off and put back in the oven for another hour. Then the meat will be super tender and the sauce will have reduced. Stir through the lime juice and serve with rice and veggies.


Curry Paste Ingredients

½ cup desiccated coconut

2 tsp ground coriander

¼ teaspoon white pepper

1 long red chilli with the seeds and membrane removed

1 small onion or French shallot

4 cloves garlic

Golf ball sized piece of ginger, peel and roughly chopped

2 tsp turmeric (ground or grated fresh)

1 stalk lemongrass, sliced (only use the white part)

4 kaffir lime leave, sliced

1 TB coconut sugar

2 TB coconut oil

½ cup water


Method

Heat the coconut in a frying pan over a medium heat until its toasted, shaking the pan so it doesn’t burn. Put the coconut in a food processor with all of the other ingredients and blend until smooth.


Enjoy!


Belinda x

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