Easy Curry Beef Rice Bowls Recipe - The Woks of Life (2024)

FAQs

What is the best beef to use for a beef curry? ›

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.

A high internal temperature results in dry, gray meat (especially for lean cuts that also have very little fat to keep them moist). To keep these cuts tender you need to stop cooking them when they reach (at most) a medium doneness, which corresponds to a core temperature of around 60°C.

We've chosen oyster blade because it is our favourite cut of beef to braise. A vein of sinew that runs down the middle becomes soft and unctuous once cooked. Other cuts of beef you can use include chuck steak and skirt.

Searing the meat is a great way to build layers of flavor into your curry, but you'll need to add it in batches to get a hard sear and prevent steaming. Heat the vegetable oil over medium-high heat in a large skillet. Add the meat in batches, browning it on all sides, about 5 minutes.

When I cook the beef, I first fry it in a pan with a little oil to brown it on all sides (which takes around 3-5 minutes for me) on low heat. Once the beef has browned, I then add it to the pot where it simmers with other ingredients (so it's basically like a soup at this point) for about 30-45 minutes on low heat.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

Get Chuck Roast instead of Stew Beef

So, for a delicious Japanese curry (and of course any beef stew recipe), I strongly recommend getting chuck roast. For really tender meat, it usually takes two hours.

What is the most tender cut of beef for curry? ›

Beef chuck is one of the best cuts to use if you're wanting super tender beef, and since it's best when slow-cooked, you can just chuck it in and completely forget about it until dinner time. There's not much better than a dinner that's super simple AND tastes out of this world! What is the secret to a good curry?

Popular dishes include vindaloo, korma, tikka masala, and dahl. Vindaloo is a spicy, tomato-based curry that usually contains beef. Korma contains meat braised in ghee, a type of clarified butter, or yogurt. Tikka masala is commonly prepared with yogurt marinated chicken.

The use of beef in Indian cooking is fairly limited. However, it is quite straight forward to substitute lamb dishes with beef. Ideally use topside or rump for slow cooked dishes and cook them for slightly longer then you would for lamb (approx. 1.5 hours).

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising.