What kind of beef is used in beef curry

Curry beef is a famous dish. The beef tastes elastic, and the unique aroma of curry makes people salivate and appetite-stimulating. Generally speaking, the best choice for curry beef is beef leg, because this part of the meat has more lean meat and less fat. The method of curry beef is not difficult, and it is suitable for families.

What kind of beef is used in beef curry

You can use beef leg meat, especially the hind leg meat, which has less fat and more lean meat.

Method 1

Ingredients

500g beef, 1 potato, 1 carrot, 4 curry cubes, 1 onion, 1 celery, 2 cloves, 3 bay leaves, 1 cardamom

step

1. Prepare the ingredients: beef, curry sauce, potatoes, carrots, onions, celery, bay leaves, cardamom, and cloves.

2. Wash the celery and cut into sections, cut the onion into cubes, and scatter the cardamom with a knife.

3. Cut carrots and potatoes into dice, and cut some onion into shreds for later use.

4. Cut the beef into pieces about three to four centimeters square.

5. Put the chopped beef into a pot of cold water and bring to a boil, squeeze out the blood, then remove and set aside.

6. Add appropriate amount of water to the pressure cooker and put in the chopped celery, onion, bay leaves, grass fruit and cloves.

7. Add the blanched beef. 8. Cover the pressure cooker, bring to a boil over high heat, then simmer over low heat for 15 minutes.

9. After natural pressure reduction, open the lid and the beef will be very soft.

10. Remove the beef and set aside. Remove the remaining residue and save the original soup for stewing the beef for later use.

11. Put some oil in the pan, add onion shreds and stir-fry until fragrant, then add potatoes and carrots and stir-fry for a few times.

12. After stir-frying evenly, add the original soup of beef stew.

13. After adding the original soup, simmer until the carrots and potatoes are slightly soft, then add four curry cubes.

14. Add the stewed beef.

15. After adding the beef, stew until the potatoes are soft, then cook over high heat until the soup thickens and serve.

Method 2

Ingredients

500g beef leg, 50g each of onion, carrot and celery, 15g Fuqing curry powder, 3g salt, 5g each of dry red wine and soy sauce, 25g flour, 100g chicken broth, 50g oil, a little chili powder, MSG, bay leaves, minced garlic and peppercorns

Preparation method

1. Cut the beef into cubes, sprinkle with salt, fry in oil until yellow, put into a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, bay leaves, peppercorns, and salt, and simmer over low heat for 2-3 hours until the beef is tender.

2. Heat a frying pan, stir-fry chopped onion, celery, bay leaves, and minced garlic, add flour and stir-fry until fragrant, then add curry powder and stir-fry until fragrant, add a little chili powder, make curry sauce and serve.

3. Bring chicken soup to a boil in a frying pan, add curry sauce, salt and MSG and mix well. Then pour the cooked beef into the frying pan, simmer evenly and serve.