by Brad Callahan, Auburn Meadow Meats, Rose Bay.
Serves 4
Ingredients
- 1kg beef chuck, cubed
- ¼ cup olive oil, divided
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 2 x 400ml tins coconut milk
- 1 cup water
- 500g cauliflower florets
- 200g snow peas
- salt & pepper
steamed rice, lime wedges, fresh coriander leaves and sliced spring onion to serve.
Method
- Pat beef dry with paper towel and season with a good pinch of salt and pepper. Drizzle 1 tbsp oil into a large heavy-based pot over medium-high heat. Add half the beef, cook for 4 mins to brown, and transfer to a plate. Repeat with remaining beef and a further 1 tbsp oil.
- Reduce heat to medium and add onion, garlic, ginger, and remaining oil to the pot. Cook for 2–3 mins, stirring regularly, until onion begins to soften.
- Add curry powder to onions and cook 30 seconds further. Add coconut milk and water and stir well. Return browned beef and any resting juices to the pot.
- Bring curry to the boil then reduce heat to low, cover, and simmer for 90 mins.
- Add cauliflower to the curry and return to a simmer. Cook, uncovered, for 15–20 mins until beef and cauliflower are tender. Stir through snow peas and cook for 3 mins further.
Serve curry with rice, coriander and some lime wedges.
Check out Australia’s Greatest Butcher Campaign here: https://www.australianbeef.com.au/greatest-butcher
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