It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.
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Ingredients
- 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Marinade for the beef
- 25 g garlic, crushed
- 25 g root ginger, grated
- 10 black peppercorns, coarsely ground
- 1 tsp turmeric
- 1 tsp round cumin
- 1 tsp ground coriander
- 1 tsp salt
- 2 tbsp rapeseed oil
Ingredients for cooking the beef
- 25 g garlic, crushed
- 25 g root ginger, grated
- 1 tbsp wine vinegar
- 1 tsp chili flakes
- 6 cloves
- 2 bay leaves
- 5 cm cinnamon stick
- ¼ L beef stock if not using the top pot increase this to enough to cover the beef
- ½ tsp salt
Ingredients for South Indian Curry
- 1 medium onion, chopped
- 2 tsp black mustard seeds
- 8-10 curry leaves
- 1 green chili, thinly sliced
- 2 tsp root ginger, grated
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 6 black peppercorns
- 2 carrots cut into batons
- 1 courgette cut into batons
- 100 g green beans, trimmed and cut in 3 cm lengths
- 1 large potato cut into small cubes
- 150 ml coconut cream
- 250 ml vegetable stock
- salt & pepper
Ingredients
Marinade for the beef
Ingredients for cooking the beef
Ingredients for South Indian Curry
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Instructions
Method Marinade
- If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
- Prick the beef all over so it can absorb the marinade.
- Mix all the marinade ingredients together and rub over the beef.
- Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better
Cooking the beef
- Add all the ingredients for the beef to the inner pot.
- Place in the beef and bring to the boil
- Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
- Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
- Shut the lid and leave to thermally cook without power for a minimum of 5 hours.
Cooking the vegetable curry in the top pot
- Add all the ingredients for the South Indian vegetable curry into the top pot.
- Stir and bring to the boil.
- Once boiling turn down to a simmer and simmer for 5 minutes.
- Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
- Shut the outer container and leave to thermal cook without power for the same length of time as the beef.
To serve
- Slice the beef and serve with rice and the vegetable curry.
- Pour some of the liquid the beef was cooked in over the beef before serving.
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