Ultimate Caribbean Curry Beef
(2.5)
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A rich and flavorful Caribbean-style beef curry slow-cooked to tender perfection with a spicy and aromatic curry base, enhanced by garlic, scotch bonnet pepper, curry leaves, and Caribbean green seasoning.
02:30:00 total
Serves 6
medium
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Ingredients
- vegetable oil - 2 1/2 tablespoons (2 1/2 tablespoons, can reduce to 1-1 1/2 tablespoons if preferred)
- onion - watch the video to see (chopped)
- garlic cloves - 12 cloves (about 12 cloves, minced)
- fresh ground black pepper - watch the video to see (to taste)
- scotch bonnet pepper - 1 whole (whole, including seeds; adjust quantity to spice tolerance)
- dried or fresh curry leaves - watch the video to see (use fresh if available, otherwise dried)
- Caribbean green seasoning - 2 tablespoons (about 2 tablespoons; a blend of herbs, seasoned peppers, and garlic)
- curry powder - watch the video to see (your favorite brand or homemade)
- duck and goat curry powder - watch the video to see (optional, adds spiciness and depth)
- anchar masala or ground roasted cumin (jeera) - watch the video to see (use ground roasted cumin if anchar masala unavailable)
- diced tomato - 1 medium tomato (adds acidity and helps develop gravy)
- salt - watch the video to see (to taste, added in stages)
- water - about 1 cup plus additional (used for cooking and braising, about 1 cup initially plus more as needed)
- beef with bones and boneless pieces - 2 lbs (about 2 lbs total; bones add rich flavor)
- bay leaves - 2-3 leaves (fresh or dried, 2-3 leaves)
- shadow benny (culantro) or cilantro - watch the video to see (chopped, for finishing)
- ground roasted cumin (jeera) - watch the video to see (optional, for finishing)
Instructions
- Prepare the base: Heat vegetable oil in a pot over medium heat. Add chopped onion and minced garlic (about 12 cloves). Season with fresh ground black pepper. Lower heat to medium-low to gently cook the garlic without burning. Stir for about 2 minutes.
- Add peppers and seasonings: Add the whole scotch bonnet pepper (seeds included) and dried or fresh curry leaves. Stir in about 2 tablespoons of Caribbean green seasoning. Cook on medium-low for 3-4 minutes to release flavors.
- Add curry powders and tomato: Add your curry powder, duck and goat curry powder (optional), and anchar masala or ground roasted cumin. Stir well to bloom the spices in the oil. Add the diced tomato and salt to taste. Continue cooking on medium-low to medium heat to cook out the rawness of the curry and develop a rich base.
- Add water and reduce: Add about 1 cup of water and bring to a boil over medium-high heat. Cook until the water evaporates and the mixture thickens, intensifying the curry flavor.
- Add beef and sear: Add the beef pieces with bones and boneless pieces to the pot. Toss to coat the beef with the curry base. Cook on medium-high heat for 2-3 minutes to sear and seal in the flavors.
- Braise the beef: Add enough hot water to cover the beef. Bring to a boil, then reduce heat to a simmer. Add bay leaves. Cover the pot partially with a lid and cook low and slow for 90 minutes to 2 hours, until the beef is fork-tender. Add more water as needed during cooking.
- Adjust seasoning and finish: Once the beef is tender, adjust salt to taste. Stir in chopped shadow benny (culantro) or cilantro for a fresh herbal note. Optionally, add ground roasted cumin for extra flavor. Remove bay leaves and any ginger pieces if used.
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