Cooking Beef with Curry Sauce

Instructions

1️⃣ Preparation

1. Dice Beef into approximately 1.5 cm × 1.5 cm pieces for even cooking.

2. Cooking Beef directly in the sauce is not recommended. Do not cook raw ingredients directly in the sauce inside the slow cooker, as meats, vegetables and poultry naturally contains approximately 30–40% water, which is released during cooking and can dilute the curry sauce, making it watery. And if you cook it longer to fix it you’re likely to overcook the beef.

3. Choose one method only — boiling, shallow frying, baking/roasting, or slow cooker. Do not combine methods.

2️⃣ Boiling Method

1. Place the diced beef into a 4-5L pot

2. Add turmeric powder and salt to the pot.

3. Add cold tap water to cover the ingredient completely (approximately 1–2 litres). Stir well. The left over water will be added during the cooking process to ensure the water level doesn’t fall too low.

4. Ensure the water level sits just above the beef. Check regularly throughout the cooking process.

5. Cook on medium-high heat until the water begins to bubble.

6. Once simmering, drop the heat to medium-low and keep simmering for 30-45 minutes until the meat is fully cooked.

5️⃣ Slow Cooker Method

1. Apply your choice of seasoning to your meat, we recommend just salt ( 1% by weight ) but you can use any you’d like.

Browning

1. If your slow cooker has a browning function, brown the meat first. After browining the meat should develop some colour and release a fair amount of moisture but still be undercooked.

2. Alternatively, brown in a separate pan before transferring.

Slow Cooking

1. Transfer the browned meat into the slow cooker.

2. Add the fully defrosted curry sauce over the meat.

3. Ensure the sauce lightly covers the meat. If required, add a small amount of hot water.

4. Cook on low setting until fully tender.

5. Beef: 4-8 hours depending on the cut

6. Once tender, stir gently to coat evenly in the sauce.

Test for doneness for slow cooking

1. Meat should be cut easily with a tablespoon.

⚠ Important Guidelines for Slow Cooking

1. Do not cook raw ingredients directly in the sauce inside the slow cooker, as meats, vegetables and poultry naturally contain approximately 30–40% moisture, which is released during cooking and can dilute the curry sauce, making it watery.

2. Always brown meat before placing it in the slow cooker to improve flavour and control excess moisture.

3. Do not add frozen curry sauce to the slow cooker; the sauce must be fully defrosted before use.

4. Do not add excessive water, as slow cooking retains moisture and only a small amount should be added if absolutely necessary.

6️⃣ Simmering cooked beef into the Sauce

1. Discard any excess cooking liquid/oil from the meat to ensure it doesn’t enter the sauce.

2. Add cooked beef to prepared curry sauce and simmer on very low heat for 5-10 minutes until well coated and homogeneous.

Test for doneness in general

1. We recommend beef be cooked well done, under the assumption you’ll use slow cooking/ roasting cuts for the beef as apposed to steak cuts.

2. If the piece can be easily cut with a spoon but each broken piece holds it shape and doesn’t fall apart of appear stringy.

3. If a piece is really hard to cut its under cooked and if it turns stringy it’ll likely be dry and overcooked.