Recipe by Matt Wilkinson. This Indian beef recipe is made with the The Searing Slow Cooker by Breville. Sear first then slow cook for optimum flavour and convenience.
Marinade
Ingredients
1kg beef chuck, gravy beef or brisket, diced 1cm x 1cm cube
40ml mustard oil
1 teaspoon Indian chilli powder
1 teaspoon turmeric
2 teaspoons salt flakes
Method
Place the beef in a medium size mixing bowl. Mix well with the mustard oil, chilli powder, turmeric, and salt. Allow to sit for an hour, longer if possible or you could even do the day before
Curry
Ingredients
100ml olive oil
2 small white onions, sliced finely
4 cloves garlic, grated on a microplane
3cm knob of ginger, grated on a microplane
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 cup malt vinegar
1/2 cup yoghurt
400g tin crushed tomatoes
Method
For best results, use the Searing Slow Cooker ® by Breville
Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Add the olive oil and brown beef until golden brown, 3-4 minutes. Add the onions, ginger, and garlic and sweat down till tender (about 4-6 minutes)
At this point, add the sugar and spices and cook out for 2-3 minutes. Add the malt vinegar and continue cooking until reduced to a glaze
Stir in the yoghurt and tinned tomatoes and bring up to the boil. Add the remainder of the marinade
Select the CANCEL button. Place the lid on and lock into place. Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 4 hours and press POWER/START to start cooking , or if you want to put on before work, select LOW SLOW COOK and cook for 8 hours
