Beef Curry with Vegetables

Name: Beef Curry with Vegetables
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 SERVINGS
Cuisine: Thajská kuchyně
Ingredients: 800 g beef round; 200 g plain yogurt; 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 100 g peeled carrots; 100 g peeled celery; 250 g peeled potatoes (cooking type A); 100 g peeled onion; 6 g peeled garlic; 6 tablespoons vegetable oil; 10 cloves; 1 teaspoon chili powder; 15 g finely grated ginger; 1.5 teaspoons salt; 2 tablespoons white wine vinegar; 400 ml coconut milk; 1 tablespoon finely chopped flat-leaf parsley; 300 ml carrot juice; For beef, choose a full-bodied, dry, red wine with pronounced tannins.; Cooking utensils

4 SERVINGS

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INGREDIENTS

800 g beef round
200 g plain yogurt
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
100 g peeled carrots
100 g peeled celery
250 g peeled potatoes (cooking type A)
100 g peeled onion
6 g peeled garlic
6 tablespoons vegetable oil
10 cloves
1 teaspoon chili powder
15 g finely grated ginger
1.5 teaspoons salt
2 tablespoons white wine vinegar
400 ml coconut milk
1 tablespoon finely chopped flat-leaf parsley
300 ml carrot juice

WINE PAIRING

For beef, choose a full-bodied, dry, red wine with pronounced tannins.

MAY BE USEFUL

Cooking utensils

INSTRUCTIONS

1
In a bowl, mix yogurt with cardamom, 1 teaspoon of salt, and cinnamon.
2
Cut the meat into 5 cm cubes, add it to the bowl with the seasoned yogurt, mix, and refrigerate for at least 4 hours, ideally overnight.
3
Preheat the oven to 150 ˚C.
4
Cut carrots and celery into 1 cm cubes, potatoes into 3 cm cubes, and roughly chop onion and garlic.
5
In a pot over high heat, warm the oil, add the chopped carrots and celery, and sauté, stirring frequently, for 4 minutes. Add the onion and sauté until golden. Reduce heat by half, add garlic, cloves, chili powder, ginger, ½ teaspoon of salt, mix, and sauté for 1 minute.
6
Add the marinated meat (without the yogurt marinade) and sauté, stirring frequently, for 3 minutes. Add the remaining yogurt marinade and stir for 1 minute. Pour in 200 ml of water, carrot juice, wine vinegar, coconut milk, and add potatoes. Mix and bring to a boil. Cover with a lid and place in the preheated oven for 3.5 hours.
7
Sprinkle with chopped parsley on the plate and serve with steamed rice.

Tip

The dish will be much better if you use aged meat from a heifer or bull, and it will be much more tender if you leave it to marinate overnight. For preparation, you will need an oven-safe pot with a lid.

Roman Vaněk

With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef