Pressure cooker curry beef
18.9.20
| Recipe by Renz
Want to cook a tender curry beef? This recipe is for you. Done in your
pressure cooker you get the most tender and flavorful beef.
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Everybody loves a good curry. And especially a curry dish that is full of flavor and doesn't take long.
This curry beef in the pressure cooker with potatoes, ticks all of those boxes.
Using this process, you do not lose any of the flavor builds you would get with the traditional methods we use.
This can be your dinner option, on your table along with some rice or roti and pumpkin in no time.
Curry is an integral part of my food history. I can eat curry just about every day if you let me. Or every other day.
This beef curry recipe, though I used my instant pot, can be done in any other brand of electric pressure cooker or even with the traditional pressure cooker.
With the instant pot, I got this down to 30 minutes of cook time and a few more minutes just sauteing and burning the curry to get it activated.
What beef is best to curry
The best cut of meat I have found good to curry has been chuck steak. There are other types that can be used for curry, but for me, chuck is best. This is basically part of the shoulder and is a lean piece of meat that can take the cooking time needed for a curry.
It has high collagen levels and low external fat.
I am fortunate to usually find this already cut up for stewing in the Caribbean and Latin American supermarkets. I still normally have to do some cutting into smaller bite-sized pieces.
So see if you find "beef for stewing" in your grocery/butcher before going for that whole chuck that you have to cut up yourself.
How to curry beef
Pressure cooker beef curry is an easy recipe that doesn't really require any fancy ingredients.
- Cubed beef - You can ask your butcher to chop up for you or look for already packaged beef cubes
- Curry powder
- Cumin
- Green onions
- Water
- Lime or vinegar
- Onion
- Salt/black pepper
- Garlic cloves
- Ginger
- Celery
- Potatoes - this is Idaho or Irish potatoes. Not sweet potato.
Equipment and Tools
Some form of heavy-duty pot is needed:
I used my instant pot but any electric pressure cooker can be used. And even the traditional weighted pressure cooker is an option.
The order of the process for both is the same but it will take a little longer with the weighted cooker versus the electric.
If you don't have either but have a heavy-bottomed pot, that can be used also.
Just know the time would be much longer to get that beef nice and tender. You will have to cook low and slow and add liquid
Preparation
The most important step is making sure that the beef is cleaned well of any blood/settled water from being in a package or in storage.
And also, making sure it is seasoned well.
Washing the beef pieces with vinegar or lime cuts out any fresh scent attached to the beef.
Using fresh seasoning on the meat is what gives it the major after-taste in the curry. So we want the meat to marinate for at least 30 minutes. Overnight is best so that it can soak up all the flavors but 30 minutes minimum would do.
In the instant pot, using the saute function first allows us to heat up the curry to bring out the flavors along with the seasonings, before adding the meat.
Once the curry gets brown, we add the beef and make it get coated in the curry sauce, then add our water, and then let the pressure cooker do its thing on the meat setting.
When that goes off, move the pressure release to let out the remaining pressure. This first go is to get the tender beef
Now it's time to season up the liquid that will become our gravy.
Add in the remaining seasonings and set it back to meat again for another 10 minutes
Season with salt if needed when completed. If you need your gravy to thicken up some more, return to saute for about 5 to 10 minutes, stirring occasionally.
Place your curry into bowls with the sides of your choice and enjoy!!
What to serve with instant pot beef curry
Anything. Plain old white rice might be everyones' go-to. But that can be a little boring right?
Here's a list of things to make this curry beef part of an amazing meal
- Roti or buss up shut
- Channa and potato (if you didn't add potatoes to the meat)
- Ground provision pie
- Pumpkin talkari
- Red beans and rice
Tips
Make sure the size of the cut of meat is as even in size as possible. Bite-sized pieces are best. You want everything to cook evenly so you don't want some pieces to be larger than others.
Adding potato is optional. It does give it a nice thickening to the gravy and also texture change from the beef.
If using an electric pressure cooker, make sure your seal (pressure valve) pops up when the pressure is building. On one of my test runs, I set the time and walked away and it didn't pop up to close off the pressure. I got burnt uncooked meat. I was annoyed. So don't let that happen to you.
Storage & Reheating
How long can beef curry stay in the fridge: I would say one day after cooking. If you are going to eat leftovers the next day then sure, just put this in a sealed container in the fridge.
After that time I think it's best to freeze the curry beef. Once frozen it's good, for at most a month. Once properly protected from freezer bites.
When reheating, I prefer to use the stove to heat up. Add to a pot with some water and let it simmer over medium heat until heated through.You can choose to bring it to room temperature (or defrost in the fridge overnight) but it does not have to be totally defrosted.
It can also be reheated in the microwave (from frozen) with no issues.
Now that you've gotten that curry smell all over your instant pot, you want it out. Make sure to check out how to get the smells out of your instant pot.
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