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Recipes

Braised Beef Curry

BT Calgary | posted Friday, Apr 8th, 2016

BEEF_2

Ingredients

  • 500 g boneless Canadian Beef Blade or Shank, cut into 1-1/2 inch cubes, trimmed
  • Salt and pepper
  • Canola oil
  • 1 large onion, cut lengthwise into wedges
  • ½ inch piece unpeeled gingerroot, thinly sliced
  • 1/3 cup chicken broth
  • 2 tbsp green curry paste
  • 1 can (400 mL) coconut milk
  • 1 EACH: carrot and sweet pepper, cut into 1-inch chunks
  • ½ cup halved green beans
  • ½ cup coarsely chopped kale

Directions

1 Season beef cubes all over with salt and pepper. Heat a splash of oil in a heavy Dutch oven or cast iron roaster over medium-high heat until sizzling; add half the beef and brown all over in 2 batches. Remove from pan; set aside.

2 Add onion and gingerroot to pan; sauté until just softened. Stir in broth, scraping up brown bits from bottom of pan. Stir in curry paste and coconut milk. Add reserved beef and any juices.

3 Cover tightly; cook in a 325°F oven for 1-1/2 hours. Add carrot, sweet pepper and green beans; cook for another 20 to 30 minutes, until veggies are tender. Remove slices of gingerroot and stir in kale. Serve spooned over steamed rice.

Courtesy canadianbeefcentreofexcellence.ca

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