Filipino Beef Curry Recipe by Robert Gonzal
Cooking Instructions 2 hours 30 min 1 In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight. 2 Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned. 3 Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes. 4 Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged. 5 Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice. 1 In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight. 1 In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight. 2 Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned. 2 Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned. 3 Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes. 3 Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes. 4 Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged. 4 Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged. 5 Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice. 5 Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mongolian Shrimp and Scallops Old fashioned coconut cream pie Almond flour cake Chili Oil Calibacitas Mongolian Shrimp and Scallops Old fashioned coconut cream pie Almond flour cake Chili Oil Calibacitas Japanese Miso Beef in Eggplant Bisquick Banana Walnut Cinnamon Pancakes Chess Cake Calibacitas Old fashioned coconut cream pie Orange Berry cooler Paneer Tikka Fry White sauce pasta Chocolate cake with homemade butter Rajasthani Khasta kachori Japanese Miso Beef in Eggplant Bisquick Banana Walnut Cinnamon Pancakes Chess Cake Calibacitas Old fashioned coconut cream pie Orange Berry cooler Paneer Tikka Fry White sauce pasta Chocolate cake with homemade butter Rajasthani Khasta kachori