Indian Roast Beef and Vegetable Curry

Indian Roast Beef and Vegetable Curry

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Indian Roast Beef & Vegetable Curry
It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.
Indian Roast Beef and Vegetable Curry
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Course Beef
Cuisine Indian
Servings
Ingredients
  • 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Ingredients for cooking the beef
Course Beef
Cuisine Indian
Servings
Ingredients
  • 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Ingredients for cooking the beef
Indian Roast Beef and Vegetable Curry
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Instructions
Method Marinade
  1. If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
  2. Prick the beef all over so it can absorb the marinade.
  3. Mix all the marinade ingredients together and rub over the beef.
  4. Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better
Cooking the beef
  1. Add all the ingredients for the beef to the inner pot.
  2. Place in the beef and bring to the boil
  3. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  4. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 5 hours.
Cooking the vegetable curry in the top pot
  1. Add all the ingredients for the South Indian vegetable curry into the top pot.
  2. Stir and bring to the boil.
  3. Once boiling turn down to a simmer and simmer for 5 minutes.
  4. Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
  5. Shut the outer container and leave to thermal cook without power for the same length of time as the beef.
To serve
  1. Slice the beef and serve with rice and the vegetable curry.
  2. Pour some of the liquid the beef was cooked in over the beef before serving.
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Venison Chili the Best Chili Ever

Venison Chili the Best Chili Ever

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Venison Chili the Best Chili Ever
Venison Chili the Best Chili Ever
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Course Main Dish, Venison
Cuisine Mexican
Servings
Course Main Dish, Venison
Cuisine Mexican
Servings
Venison Chili the Best Chili Ever
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Instructions
Cooking the chili
  1. Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
  2. Add the onion, chili and garlic. C cook until the onion softens.
  3. Add the venison and cook until it colours.
  4. Stir in the cumin, coriander and smoked paprika and cook for a minute.
  5. Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
  6. Bring to the boil stirring occasionally.
  7. Turn down the heat and simmer for 5 minutes.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
To serve
  1. Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.
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