Without Fail making recipe Filipino beef curry with 11 ingredients and 5 stages of easy cooking, which is tasty delicious.
Without fail making ultimate Filipino beef curry easy, yummy, practical.
How are you every body, at this time you get present recipe Filipino beef curry with 11 ingredients and 5 steps. Below this is how to cook, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Filipino beef curry.
Ingredients all Filipino beef curry
Prepare 500 g : beef brisket, cut into large cubes.
Needed 1 cup : Greek yogurt.
Prepare 6 cloves : garlic, chopped.
Needed 1 : large onion, chopped.
Prepare 1 : thumb-sized nub ginger, cut into small matchsticks.
Prepare 2 : heap tbsp curry powder.
Prepare 2 tsp : smoked paprika.
Prepare 1-400 ml : can coconut milk.
Prepare 1 tbsp : palm sugar.
Needed 2 : bay leaves.
Prepare 2 : large waxy potatoes, peeled and cut into 3 cm chunks.
If all composition Filipino beef curry it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Stages Cooking Filipino beef curry
In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight..
Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned..
Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes..
Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged..
Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice..
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