Rintaros Beef Curry Food

RINTARO'S BEEF CURRY

Rintaro's Beef Curry image

Categories Beef Potato Kid-Friendly Yogurt Cucumber Carrot Squash Healthy Bon Appétit Small Plates

Yield 6 Servings

Number Of Ingredients 26

Ingredients

Raita:
2 Japanese or Persian cucumbers
Kosher salt
1 garlic clove
1/2 cup plain whole-milk yogurt
1/2 cup plain whole-milk Greek yogurt
Curry:
1 tablespoon all-purpose flour
1 tablespoon potato starch or cornstarch
3 tablespoons vegetable oil
2 pound beef chuck, cut into 1/2-1" pieces
Kosher salt, freshly ground pepper
3 medium onions, chopped
1 apple, peeled, grated
3 tablespoons mirin
1 tablespoon finely chopped peeled ginger
2 garlic cloves, finely chopped
3 tablespoons curry powder (such as S&B)
2 tablespoons kuro sato (Japanese black sugar) or 1 tablespoon granulated sugar plus 1/2 teaspoon robust-flavored (dark) molasses
1 tablespoon garam masala
1 tablespoon soy sauce
4 cups low-sodium chicken broth
1/2 kabocha squash, peeled, seeded, cut into 1/2" pieces
1 large Yukon Gold potato, scrubbed, cut into 1/2" pieces
2 large carrots, peeled, cut into 1/2" pieces
Steamed white rice (for serving)

Steps:

Raita:
Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.
Mash garlic and a pinch of salt on a cutting board with the side of a chef's knife to a paste. Mix into cucumbers along with both yogurts; season with salt.
Curry:
Mix flour, potato starch, and 2 tablespoons water in a bowl. Set slurry aside.
Heat oil in a large heavy pot over medium-high. Season beef with salt and pepper. Working in 2 batches, cook beef, turning occasionally and reducing heat if needed, until browned on all sides, 6-8 minutes per batch. Add onions and apple and cook, stirring occasionally, until onions are soft, 12-15 minutes. Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes. Add curry powder, kuro sato, garam masala, soy sauce, and broth. Bring to a boil; reduce heat and simmer until beef is almost tender, 30-40 minutes.
Add squash, potato, and carrots, cover, and cook, adding water by 1/4-cupfuls if needed to keep vegetables submerged, until tender, 20-30 minutes.
Submerge a small sieve into curry and whisk reserved slurry into liquid in sieve to combine. Return curry to a boil; reduce heat and simmer until thickened, 8-10 minutes. Serve over rice topped with raita.

SPECIAL BEEF RENDANG CURRY

Special Beef Rendang Curry image

This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavor and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good with steamed or spiced rice.

Provided by THANISLIM

Categories World Cuisine Recipes Asian

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound beef round, diced
2 tablespoons cooking oil
¾ cup dried shrimp, minced
1 clove garlic, minced
1 tablespoon chopped lemon grass
2 onions, chopped
1 ¾ cups coconut milk
½ cup red curry paste, or to taste
3 tablespoons turmeric powder
1 fresh red chile pepper, finely chopped
1 bunch fresh cilantro, chopped

Steps:

This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

Nutrition Facts : Calories 289 calories, Carbohydrate 9.4 g, Cholesterol 51.3 mg, Fat 30.2 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 13.4 g, Sodium 343.2 mg, Sugar 1.6 g

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