Chefs Binge · Indian · Serves 4 servings

Beef Madras Recipe

Beef madras built from a spice blend you mix yourself, so you decide how hot it is. The beef is marinated overnight and cooked slowly until it gives way, and the sauce is built separately and brought together with it at the end.

Prep

30 min

Cook

2 hrs 30 min

Total

15 hrs

Serves

4 servings

Per serving

380 kcal

Ingredients

For the Beef Marinade

500 g beef chuck steak - diced into 2.5 cm cubes (or any braising cut)

1 tbsp ginger & garlic paste

1 tbsp vegetable oil

1 tsp salt

Juice of 1 lemon

1 tbsp finely chopped curry leaves

3 tbsp Madras spice blend

For the Madras Spice Blend

3 tbsp ground coriander

3 tbsp ground cumin

2 tbsp ground turmeric

2 tbsp paprika

2 tbsp chilli powder - adjust to taste

2 tbsp garam masala

1 tsp black pepper

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

For the Beef Madras Curry

500 g marinated beef

Water - enough to cover the meat during slow cooking

2 tbsp ghee or vegetable oil

1 large onion - diced

1 tbsp garlic & ginger paste

3 tbsp Madras spice blend

400 ml vegetable stock

4 tbsp tomato puree

Juice of 1/2 lemon - or lemon wedges to serve

1 tsp sugar

1 beef stock cube

Fresh coriander leaves and seeds

Papadam - rice, or naan bread for serving

Equipment

Heavy frying pan · Large Pot · Slow Cooker · Stick Blender · Airtight jar

Method

Prepare the Madras Spice Blend. Mix all the ingredients for the spice blend in a bowl. Store any extra in an airtight container for future use.

Marinate the Beef. Combine the beef with all marinade ingredients in a bowl. Mix well, cover, and refrigerate overnight.

Cook the Beef. Sear the marinated beef in a hot frying pan, ensuring caramelisation on one side. Transfer to a slow cooker or pot, add enough hot water to cover, and cook on low for 2-3 hours, or until tender.

Prepare the Sauce. In a pan, heat ghee or oil over medium heat. Add the diced onion and cook until softened and browned. Add garlic and ginger paste, followed by the Madras spice blend, and cook until fragrant.

Make the Curry Base. Add vegetable stock, tomato puree, beef stock cube, sugar, and lemon juice to the pan. Bring to a boil, blend if desired, and adjust seasoning to taste. Remove from heat.

Combine Beef with Sauce. Once the beef is tender, separate it from its cooking liquid. Add the beef to the sauce along with a little of the cooking stock. Simmer on low until the sauce reaches a thick consistency.

Serve. Garnish with fresh coriander seeds and leaves. Serve with papadam, rice, or naan bread.

Chef’s notes

Start the night before. The beef marinates overnight, so this is not a same-evening recipe.
The blend makes about double what this curry uses, three tablespoons into the marinade and three into the sauce. Keep the rest in a sealed jar out of the light and it is good for months.
Chilli powder is the dial. Two tablespoons in the blend gives a proper madras. Halve it for something milder and change nothing else.
Slow cooker timings are not hob timings. Two to three hours at a bare simmer on the hob, but four hours on high or seven to eight on low in a slow cooker.
Sear in batches, with space around each piece, or the beef sheds water and stews grey instead of browning.
Too hot once cooked? Take it off the heat, stir full-fat yoghurt through, then warm it gently. Added to a bubbling pan it will split.

Per serving Calories 380 kcal · Protein 32 g · Carbs 15 g · Fat 28 g · Saturates 10 g · Fibre 6 g · Sugar 8 g · Sodium 900 mg

chefsbinge.com/beef-madras-recipe

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