When making a beef curry, selecting the proper cut is crucial. According to chef Varun Inamdar, cuts like chuck, brisket, or short ribs are ideal due to their balance of meat, fat, and connective tissue, which enhance the dish's flavor during slow cooking. For quicker curries, ground beef can be substituted in keema-style recipes. Essential tips include trimming excess fat for flavor balance, cutting beef into bite-sized pieces, and searing it to lock in flavors before braising with aromatics.
The best cut of beef for curry is chuck, brisket, or short ribs, which balance meat, fat, and connective tissue for rich, tender flavors.
Cuts like brisket are ideal for slow cooking, allowing the meat to break down for rich flavors—worth the wait for a tasty curry.
Trim excess fat from beef to avoid fatty chunks in the curry, as while fat adds flavor, it should be in moderation.
Searing beef first locks in flavor and creates a base for the dish; cutting large pieces into bite-sized chunks is essential.
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