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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Rating: 0
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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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Savory Fish Crumble

Savory Fish Crumble with New Potatoes

Hits: 37

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Savory Fish Crumble with New Potatoes
The savory crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs. You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D's Thermal Cooker.
Savory Fish Crumble
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Rating: 0
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Course Fish
Cuisine UK
Servings
Ingredients
Course Fish
Cuisine UK
Servings
Ingredients
Savory Fish Crumble
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
  2. Place to one side for later.
  3. Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
  4. Once boiling place the inner pot into the outer insulated container and shut the lid.
  5. Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
  6. Gradually bring to the boil stirring continuously until it thickens.
  7. Turn down the heat and simmer for 5 minutes stirring occasionally.
  8. Check the seasoning and adjust with salt and pepper if necessary.
  9. Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
  10. Sprinkle over the savory crumble mixture and place the lid on the top pot.
  11. Remove the inner pot and bring back to the boil.
  12. Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
  13. Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
  14. Shut the lid and thermal cook without power for a minimum of 2 hours.
  15. Serve with salad or fresh vegetables and crusty bread.
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