210 minutes
A rich and aromatic curry featuring tender beef and caramelized shallots, perfect for a hearty meal.
1. Marinate the Beef
Take your cut beef and mix it with the salt and turmeric in a wide bowl. Ensure the beef is evenly coated and let it marinate in the refrigerator for at least an hour. Extending this up to four hours will enhance the taste even further.
2. Prepare Garlic and Ginger Paste
Create a paste by pounding together the minced garlic and ginger. If you have a mortar, use it to pound the ingredients until smooth.
3. Sauté Garlic and Ginger Paste
Heat the peanut oil in a wok or a heavy skillet over medium heat. When the oil shimmers, add the garlic and ginger paste. Sauté the mixture for about 2-3 minutes until it becomes golden and releases its fragrant aroma.
4. Brown the Beef
Increase the heat to medium-high and add the marinated beef to the skillet. Cook the beef for several minutes until it is browned on all sides.
5. Simmer the Curry
After the beef is browned, pour in the water and add the fish sauce. Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about an hour. If the liquid evaporates too quickly, add a bit more water.
6. Add Shallots and Red Chile Powder
Stir in the fried shallots, then add the whole small shallots and the red chile powder to the skillet. Let the curry cook for an additional 20 minutes, allowing the shallots to soften and caramelize.
Opt for a cut of beef like chuck or brisket that benefits from slow cooking for a tender curry.
Simmer the curry gently to allow beef to become tender and flavors to meld.
Adjust spicy, sweet, salty, and sour elements throughout cooking to create a harmonious curry.
Cook shallots low and slow to achieve a perfect caramelization without burning.
Ensure each piece of beef is thoroughly browned to develop a deep flavor through the Maillard reaction.
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