Beef Smore
This Burgher dish was a revelation when my nan first cooked it for me. Based on the idea of a European pot roast, the meat is cooked in one large piece with the usual curry suspects, then sliced and served with the sauce spooned over the top. Technically it’s not really a curry, but it is such an anomaly, it doesn’t quite fit into any category. This is my nan’s recipe (mostly).
Ingredients 17
1.5 kg beef brisket, piece, at room temperature, see my tips below
20 g coconut oil, plus extra for rubbing
salt flakes
black pepper, freshly ground
6 g curry leaves
200 g red onion, sliced
20 g garlic, finely chopped
15 g ginger, finely chopped
35 g black curry powder, see my recipe
16 g chilli powder
1 1⁄2 pickled limes, pulp removed, skin cut into medium-fine dice, see my recipe
30 g grated coconut, see my tips below
12 g rice flour, fine
30 g tomato paste
10 g caster sugar
750 ml water
1 ‒ 2 limes, juiced
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Method 5
Rub the with a little and season well all over with salt flakes and black pepper. Heat a saucepan large enough to hold the beef over a medium heat, then add the meat and sear on all sides until nicely browned. Remove from the pan and set aside. There should be some fat left behind, but also add the remaining 20 g coconut oil.
Add the , , , , , , , , , , and . Cook, stirring, for 2 minutes. Pour in the and bring to a simmer, then reduce the heat to low.
Return the to the pan. Cover and cook gently for 3 1/2–4 hours, until the meat is cooked through and very tender, turning it every 30 minutes or so for even cooking. Remove the meat from the pan and set aside in a warm spot to rest for a good 20 minutes.
Turn up the heat under the cooking liquid and simmer until it has reduced to the consistency of a thick gravy. This should take about 10 minutes. Season to taste with – you’re looking for a nice spicy flavour with a hint of sweetness and a noticeable sharpness from the .
Cut the rested into 1 cm (1/2 in) thick slices and arrange on a platter. Spoon the gravy over the top and serve.
O Tama Carey's tips
Both cuts of meat work well here; it basically comes down to how fatty you like your meat. I always go for the brisket as I prefer a fatty cut. The cooking time will vary, depending on the shape and cut of the meat you choose, but you want the end result to be tender, unctuous and starting to give way.
