Beef Curry: Easy Style

Photograph of the recipe is shown at the middle of the article.

Ingredients:

 1 kg beef rump, cut into 3cm cubes 

2 tins (400ml) coconut milk 

1 1/2  cups( 375ml) beef stock 

¼ teaspoon ground clove 

2 star anise 

1 tablespoon brown sugar 

2 tablespoon fish sauce 

1 tablespoon tamarind concentrate 

2 tablespoon curry powder/paste 

2  teaspoon tamarind concentrate, extra 

½ cup beef stock, extra 

8 baby brown onions, halved 

¼ cup coarsely chop unsalted roasted peanut 

2 green onions, sliced thinly 

Procedure: 

1. Place beef, half of coconut milk, stock, star anise, sugar, fish sauce and tamarind in large saucepan; bring to boil. Reduce heat, simmer, uncovered, about an hour and a half or until beef is almost tender. 

2. Strain beef over large bowl; reserve the sauce where you boiled the beef discard star anise. 

3. Place remaining coconut milk, curry paste/powder, extra tamarind concentrate stock in same cleaned pan bring to boil, stir for about one minute or until mixture is smooth. Add beef, brown onion, reserved sauce; cook uncovered constant stirring gently.

4. Place curry in serving bowl; sprinkle with peanuts and spring onion.

Tips on how to enjoy cooking and eating this recipe: 

-Skirt steak is made tooth-tender by long, slow cooking which also brings out the meat’s depth flavor but using beef rump could cut the time in step 1 to 30 minutes. 

- Buy roasted peanut to minimize the time of cooking

- Curry recipe is always best to serve with rice

- A day ahead cooking this recipe before serving  it is best but still can serve just after cooking it