What cut of beef is best for curry?
Our favourite cuts of beef for adding to curry.
With so many cuts of beef, it can be hard to know which is the best to add into your curry. Different cuts of beef need to be cooked differently to ensure that they retain their best flavours.
After all, tender pieces with less connective tissues can become dry and overcooked in a curry because the sauce is often simmered for a long time. Beef curries tend to utilize cheaper cuts of beef that can handle a longer cooking time.
Perfect Rafi's Curry Packs for beef are the Madras, Kashmiri, Phaal and Saag Gosht.
We have recommended our favourite cuts of beef for curry and a Curry Pack for you to try them with.
Braising steak curry
Large pieces of a good braising steak are perfect for the Kashmiri Curry Pack. Keep the pieces quite big, a good 5cm cube to avoid them breaking up. Then you can cook it in the oven, preparing the sauce as normal - maybe with a little less water to make it thicker than usual - then add the meat, stir, cover and cook at 130 degrees for a couple of hours.
If you then leave it overnight in the fridge you can remove any excess fat before reheating. This gives the curry more time to settle and the beef time to soak in all those flavours.
Minced beef curry (Kheema)
Minced beef is used to make the Kheema Madras which is a Fernandez family favourite. This traditional, hearty dish using minced beef and potato with our Madras Curry Pack is a must-try as it's so versatile and flavoursome.
A tip with mince would be to get the sauce thick and then on a high heat, add the mince and stir occasionally, breaking up the chunks. Then transfer to the oven for a slow cook (1 hour).
We’d love to hear if these tips have helped you in the kitchen. Let us know your feedback on our Facebook, Instagram and TikTok. We love to see your curry creations, so please send us your foodie photos across.
