Tuesday, June 11, 2013

Curried Beef Pot Roast (Slow Cooker)

I found a beautiful beef roaster at the grocery store and was thinking of making a traditional American-Style Pot Roast.  Then I spoke to my mother and she told me about a curried style pot roast that my grandmother used to make in Sri Lanka.  After I heard about the curried version, there was no doubt about it, I had to make it.  This pot roast does take some forethought and time to marinate and  cook.  It's also a two step process between cooking it slow and low and then "tempering" it with more spices and ingredients to give it a beautiful outer crust and gravy.  All of it is totally worth it in my book.  Well, most of the work is done with the fridge and slow cooker in my case.  The only work I really did was get all the ingredients together and "temper" the meat at the end.    I also loved using up the leftovers of this pot roast.  So stay tuned for another recipe that showcases this beautiful and tasty meat dish. 

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3-4lb Beef Roaster
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass  stalks
1/2 tsp fenugreek seeds
1 cup water
 Beef marinade:
1/2 tsp turmeric powder
1/2 Tbs red chili powder
1/2 Tbs curry powder
2 inch grated ginger
3-4 cloves garlic grated
1 Tbs cider vinegar
salt and black pepper 

Tempering ingredients:

1 large onion sliced
1-2 bell peppers or chilies sliced
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass  stalks
1 small cinnamon stick (1 inch)
3-4 cloves
3-4 green cardamom pods
1 cup water
curry powder (to taste)
salt and black pepper (to taste)
red chili powder (to taste)

Marinate meat 6-8 hours or overnight with beef marinade.

Place in crockpot (on high) or heavy based pot on the stove on medium-low heat for 4 hours with water, fenugreek seeds, curry leaves, pandan leaves, lemongrass stalk.  Cook slowly and turn meat a few times to get even cooking. When been if tender (but not falling apart) turn stove or crockpot off.

For tempering the meat and making the gravy:
Heat a large pan with 2Tbs of canola oil, curry leaves, pandan leaves, lemongrass stalk, cinnamon stick, cardamom pods and cloves. Saute for 1 minute.

Add the meat and brown on all sides.  Then add onions and peppers. Saute for a few minutes.  Add water and make sure you scrape the bottom of the pan for any bits to flavor the gravy.

 Cook until onions and peppers become tender.  Add curry powder, salt and chili powder as needed for flavor.  Place a lid on pan and simmer for 5 minutes. Slice and serve. Enjoy.

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