Braised black pepper beef
Serving size: Serves 4-6
Cuisine type: IndianCooking time: More than 1 hour
Course: Lunch,
MainFavourite flavours: Beef
Braised black pepper beef
INGREDIENTS
1kg beef tenderloin, trimmed
masala marinade
1 tablespoon extra virgin coconut oil
½ cup grated fresh coconut
2 eshalots, peeled and sliced
2 teaspoons coriander seeds
5 small dried red chillies, seeds removed and chopped
3 sprigs curry leaves
1 tablespoon crushed black pepper
braising curry sauce
1 tablespoon extra virgin coconut oil
1 cinnamon stick, broken up
2 teaspoons cardamom pods
1 teaspoon whole cloves
1 red onion, finely sliced
4 cloves garlic, chopped
3cm piece ginger, peeled and cut into thin strips
1-2 small green chillies, chopped
2 sprigs curry leaves
pinch salt
½ teaspoon chilli powder
½ teaspoon ground turmeric
½ teaspoon garam masala
2 teaspoons ground coriander
2 teaspoons crushed black pepper
1 teaspoon ground fennel seeds
water
1 large tomato, peeled and chopped
100ml coconut cream
finely sliced curry leaves to serve
METHOD
For the masala marinade; heat half the oil in a pan over medium heat and add coconut and eschalots and cook, stirring frequently until onion has softened and browned.
Stir in coriander seeds, dried chilli and curry leaves and cook a further 2-3 minutes or until mixture is dark and very dry. Add crushed pepper and mix well.
Remove and cool slightly. Spoon masala into the bowl of a food processor with remaining coconut oil and process until smooth. Rub evenly over beef and refrigerate overnight.
Heat a barbecue or char-grill plate over medium high heat and cook beef for 8-10 minutes or until medium rare. Remove and set aside.
For the braising sauce; heat oil in a pan over medium high heat and add cinnamon, cardamom and cloves. Allow to crackle before adding the onion, garlic, ginger and green chilli. Cook stirring for 2-3 minutes to allow the onion and garlic to soften.
Reduce heat to low and add spices to pan over the onions and stir in enough water to form a thick sauce consistency. Add tomatoes and cook a further 2 minutes.
Meanwhile, slice beef thinly and lay over the braising curry sauce; cover and simmer 10-15 minutes before drizzling over coconut milk.
Serve topped with extra finely sliced curry leaves.
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
Avoid using:
- Personal attacks
- Irrelevant comments
- HTML tags
- Personal information
- Offensive language
- Text in ALL CAPITAL LETTERS
See full comment guidelines
Thank you for sharing your opinions with other users of
NineMSN. People will find your comments more helpful if you include
relevant information and avoid some common pitfalls.
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
What to include in your comment:
- A title that briefly summarizes the opinion expressed in the
comment.
- Additional comments adding more detail.
- Comparisons to other similar products, if this is relevant.
- To create a new paragraph, press the Enter key twice.
What not to include:
- Information that will quickly go out of date.
- Comments on other comments or commenters.
- Language that other users may find offensive.
- comments of one sentence or less. Provide information to support your
opinion.
- Personal information like your email address or telephone number.
- HTML coding. Tags like <b> or <i> will not be recognized.
Working ...
Home