Anand George Recipe – Beef Stew

Chef Anand George Recipe Beef Stew

Anand George Recipe – Beef Stew

Fancy trying something new with your time off this Christmas? It’ll take some time, but we’ve just cooked this at home and it is absolutely worth the effort: sunshine flavours for a Welsh winter. 

It’s a beef stew traditionally eaten at this time of year as a celebration dish from Kerala, and comes courtesy of Purple Poppadom and Tukka Tuk’s Chef Anand George. 

Your shopping list: you’ll have many of these already. Curry leaves can be found at Clare Food Store (City Road and Grangetown in Cardiff) or Madhav in Riverside. 

Beef Stew (4-5 portions)

Ingredients:

  • Rump of beef- 1260gms
  • Shin bones- 6 pieces
  • Black peppercorns- 2 gms
  • Cinnamon- 4 gms
  • Green Cardamom- 2 gms
  • Cloves- 1 gm
  • Salt- 12 gms
  • Ginger- 40 gms
  • Green chilli – 25 gms
  • Curry leaves- 5 gms
  • Onions- 300 gms
  • Oil- 25 ml
  • Madras onions– 50 gms (a very small onion, found in Asian shops- a good substitute would be banana shallots)
  • Pure butter ghee- 50 gms (you can replace this with coconut oil if needed)
  • Golden raisins- 50 gms
  • Cashew nuts- 30 gms
  • Black pepper powder – 4 gms
  • Maggi coconut milk powder- 200gms

 

Method:

  1. Clean and trim the rump and cut into cubes, approximately 30 pieces of 40gms each.
  2. In a thick-bottomed pan, place the beef cubes along with the shin bones and cover with cold water. 
  3. Bring to the boil and simmer for ten minutes, skimming the surface of the liquid occasionally to remove impurities, and remove from the heat. 
  4. Drain all the liquid and rinse the beef cubes in running water.
  5. Now, in a clean pan, place the beef cubes and shin bones along with 1500ml of water and the whole spices and salt detailed below:
  • Black peppercorns- 2 gms
  • Cinnamon- 4 gms
  • Green Cardamom- 2 gms
  • Cloves- 1 gm
  • Salt- 12 gms

6. Bring to the boil, cover with a lid and simmer for approximately an hour.

  • Ginger- 40 gms
  • Green chillies– 25 gms
  • Curry leaves- 3 gms
  • Onions- 300 gms
  • Oil- 25 ml

7. Slice the onions, slit the green chilli and julienne the ginger.

8. Once the beef has simmered for an hour, in a separate pan heat the oil and add the onions, ginger, green chilli and the curry leaves. 

9. Sauté for a few minutes and then add to the simmering beef mixture and add 300ml of water. Keep on cooking on a high heat for another 10 minutes, so that the onion mixture cooks well.

  • Maggi coconut milk powder- 200gms

10. Blend the coconut milk powder with 300 ml of water and keep aside.

11. Add the coconut milk into the beef pot and keep on simmering for another 10-15 minutes. Now take the shin bones out of the pan and discard them.

12. Next: the ‘Tempering’ mixture- 

  • Madras onions– 50 gms (a very small onion, found in Asian shops- a good substitute would be banana shallots)  
  • Pure butter ghee- 50 gms (you can replace this with coconut oil if needed)
  • Golden raisins- 50 gms
  • Cashew nuts- 30 gms
  • Curry leaves-2 gms
  • Black pepper powder– 4 gms

13. Slice the Madras onions: in a separate pan heat the ghee or oil, add the madras onions and allow them to turn golden brown. 

14. Add the raisins and cashew nuts, stir fry for a minute and add the curry leaves. Sprinkle in the black peppercorn powder and add this to the cooked beef stew. Check the consistency of the sauce and seasoning and serve hot.

To find out more information, or to make a reservation at Purple Poppadom, please visit their website.

post a comment