Burmese beef curry is one of my husband’s favourite dishes. He can eat several serves of this in one sitting. You can use whatever type of cut you like but the best is using brisket off-cuts from my husband’s smoking sessions. It has the perfect balance of meat and rendered fat with the tomatoey base rounding out the flavours. It’s perfect to eat with rice and some dal-type curry (Burmese pe hin). Try to allow a 2-hour cook time for this to really break all the flavours down.
Serves 6 (558 calories per serve)
Prep time 20 mins
Cook time 2 hours
1kg beef brisket (or other similar cut), 2cm cubes
1 tsp salt
1/2 tsp sugar
6 tbsp olive oil
1 onion, chopped finely
3 garlic cloves, minced
1 tomato, diced
1 tsp sweet paprika powder
1 tsp tumeric powder
1 tbsp fish sauce
Marinade the beef with the salt and sugar and set aside while you prepare the curry base.
Heat the oil in a pot and sautee the onion and garlic until the edges start to caramelise.
Add the tomato, sweet paprika powder and tumeric and sautee for a minute or so.
Then add teh beef and brown all over.
Add the fish sauce and water and leave to simmer for 2 hours, stirring regularly and topping up with more water as required. Serve with rice and some delightful dal / pe hin.
More Beef Recipes
- Mongolian beef stir fry
- Chinese beef and broccoli stir fry
- Basic beef gyudon
- Family favourite lasagne
- Miso glazed steak
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