Name: Curried Beef with Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 persons
Cuisine: Caribbean
Ingredients: 400 grams Rice; 1 Tablespoon Ghee; ¼ Teaspoon Salt; 800 ml Water

Front shot of Beef Madras Curry with roti and rice on the background

In Trinidad, we love curry, and in this recipe, we will share another one of our curry meat, Beef. Trinidadian Curry Beef is cooked with or without the bone, marinated with local green seasoning and curry spices. The meat is then cooked low and slow simmering to create savory, soft, tender Beef in rich curry gravy. While curry can be served with any of your favorite roties for this dish, we would like to highlight the curry beef with some flavorful steamed rice. The thought of spoons of curried meat and gravy scooped on top of steamed rice is just mouth-watering. With this easy-to-follow recipe, you will be making this dish for friends and family in no time. If you're loving this Trinidadian curry beef, you have to try this Classic Bakes recipe for Trinidadian Curry Goat. Have fun and enjoy!

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

6-8 persons

Ingredients

Steamed Rice

400 grams Rice
1 Tablespoon Ghee
¼ Teaspoon Salt
800 ml Water

Beef Seasoning

1 kg Beef - cut into bite sized pieces
1 tablespoon Salt
2 tablespoons Curry Powder
1 tablespoon Cumin Powder
1 tablespoon Amchar or Garam (hot) Masala
125 ml Green Seasoning

Beef Cooking

3 tablespoons of Coconut Oil
1 ounce Garlic - whole
½ teaspoon Cumin Seeds
2 tablespoons Curry Powder
1 tablespoon Amchar or Garam (hot) Masala
1 tablespoon Cumin Powder
500 ml Water
Salt & Black Pepper to taste

Optional Ingredient

1-2 Scotch Bonnet Peppers

Instructions

Curry Beef

Using the seasoning ingredients, rub and coat the beef and let marinate for a minimum of one hour or overnight more depth of flavor.

Remove the seeds and mince pepper before adding it to the seasoning mix for those who like hot and spicy curry. However, the other option is to poach the whole pepper in the gravy as the beef cooks in step 8.

Add the coconut oil to a large heavy bottom pot, and place on a high heat.

When the oil is hot, add the whole garlic cloves and cumin seeds, cook until burnt, and remove from the oil and discard.

Stir the curry, masala, and cumin powders into a cup with a bit of water, add it to the oil, mix to make a paste, and cook for 3-5 minutes.

Once the paste has formed, carefully add the seasoned beef into the pot, stir and let cook on high heat for 5 minutes.

Mix in the water, then reduce the heat to medium and let it cook for 15 min uncovered.

Optional Ingredient - place the whole pepper into the pot and leave it to poach in the liquid while the beef cooks. Be careful not to disturb the pepper. The dish will be significantly HOT if it pops open in the gravy. Remove by scooping out the pepper with a slotted spoon and discarding or eating as a condiment.

After 15 minutes, using a spatula stir the pot and make sure nothing has burnt to the bottom of the ppt. Check the consistency of the gravy and add more water if necessary, then cover and continue to cook for another 15-20 minutes or until the meat is soft, tender, and cooked throughout.

Season with salt and black pepper to taste.

When the beef is cooked throughout and the gravy is a consistency to your liking, turn off the heat, cover, and let rest for about 10 minutes.

Serve warm ladled over freshly steamed rice.

Steamed Rice

Wash and Rinse the rice, then place into a saucepan, mix in the water, salt and ghee.

Bring the pan to a boil, turn the heat down to low, cover the rice, cook for 10-20 minutes, or check the package instructions.

Once the rice has absorbed all the water, turn off the heat and keep covered for 10 minutes to steam.

Serve warm with a ladle full of curried beef and gravy.