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Beef carry, 3044 Monroe Street, Houston, TX (2026)

06/22/2020

Ingredients
750g beef

for braising (braising steak, chuck, flank etc) cut into chunks
3 tbsp oil
1 onion

, chopped
4 garlic cloves, crushed
5cm piece ginger

, grated
4 cardamom pods
1 cinnamon stick
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
½ – 1 tsp chilli powder
400ml coconut milk
Method
Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.

Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.

Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve

06/21/2020

3 pounds b***d, fat-trimmed beef chuck 2 onions (1 lb. total), peeled and chopped 1/4 cup curry powder 2 tablespoons mustard seed 1 tablespoon minced garlic 1 teaspoon ground dried turmeric
Step 1
Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.
Step 2
Add to pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chilies, and ginger; stir to free browned bits. Return to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours

06/19/2020

Ingredients:
2 lb stewing beef, cut in 2 inch cubes
1 big onion, chopped
3 garlic cloves, minced
1/2 cup crushed tomatoes
1/4 cup fresh cilantro, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp turmeric
1 tbsp garam masala
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp lemon zest
1 tsp brown sugar
1 tbsp oil
1 cup beef stock
Turn the pressure cooker into saute mode, add oil, chopped onions, garlic, spices, salt and pepper. Cook until onions become translucent, for about 3 minutes. Then stir in the crushed tomatoes, brown sugar and bring to a boil. Pour the mixture into the food processor and blend all into a paste. The most exciting thing about this paste is that you can make a batch of it in the beginning of the week, use a little bit, and refrigerate the rest. You will love yourself next time craving curry and the paste is already done!

Then brown the meat on all sides, pour in the blended spice paste, stock and add lemon zest. Cover the lid and cook for 30 minutes on high pressure.

Address

3044 Monroe Street
Houston, TX
77025

Website

facebook.com

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