Today’s recipe is about taking a shortcut, but also going the extra mile.
That sounds like an oxymoron, doesn’t it?
It’s also become my cooking lifestyle.
Once you start cooking and baking things from scratch, it can be hard to go back to taking certain shortcuts. When I was a kid, I loved eating canned stews–nowadays if I want stew, then I’m going to just make one myself that will have five times the flavor and ten times less sodium. I literally cannot eat box mix cake anymore. Break and bake cookies are a HARD pass. I admit that the biscuit dough you can buy in a can aren’t awful ….but mine are still better.
On the other hand–sometimes, I’m not above taking a shortcut in the kitchen. For example, (in full disclosure) making rice is a stumbling block of mine. I just cannot get it right. Minute Rice is my remedy for that. Whenever I get a craving for sweet potato waffle fries, do you think I’m above going to the frozen foods section and picking up that bag? Tuh. Sometimes the shortcut is just the way to go.
A traditional curry recipe will likely have up to ten or fifteen different spices in it that are also usually freshly ground. It’s then cooked and stewed for HOURS. I’ve seen some that take all day long. On the day that I made this dish, I didn’t have all day long. I also didn’t have ten to fifteen spices that I ground up from scratch. I took a shortcut.
Instead of 10 to 15 spices, I used jarred, pre-ground curry powder. Quite a lot of it, since we’re trying to make up for the loss of flavor from the fresh spices. Mine also won’t take you all day long to cook–a slow braise in the oven for bout 90 minutes to two hours is all you should need. That’s the shortcut.
Now for the extra mile.
There are a lot of stores and delis that sell pre-made naan bread. I’m not above buying Trader Joe’s brand myself. But the truth is, I’ve never had naan bread that I enjoyed as much as when I made it myself, from scratch. I just haven’t. So far as bread baking goes, the difficulty is on the lower end of the ladder. Because it is so easy, if you have the time and the inclination I STRONGLY recommend you go the extra mile and make these naans. You’ll taste the difference.
I’ve got to say, the shortened cook time and curry powder did nothing to skimp on the flavor or tenderness of the beef. Having the freshly baked, fluffy naan bread to dip into the sauce was the perfect accompaniment. I may or may not have *completely* cleaned the plate.
This meal is worth both the effort and the shortcut–so take both.
Coconut Beef Curry with Garlic Naan
For Beef Curry:
- 2 lbs beef chuck, chuck roast or tri-tip, cut into large chunks
- Low sodium soy sauce
- garlic powder
- onion powder
- 1 large yellow sweet onion, thickly sliced
- 6 garlic cloves, finely minced
- 3 tablespoons of finely minced fresh ginger
- 1/4 cup curry powder (preferably Indian)
- 3 bay leaves
- 2 (13.5 ounce) cans coconut milk
- 32 oz low sodium chicken broth (like TJ’s)
- Rice, for serving
- 450 grams (About 4 cups) all purpose flour
- 1 teaspoon salt
- 1 cup lukewarm water
- 1 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 4 tablespoons of vegetable oil, plus more if needed for kneading
- 2 large garlic cloves (grated or extremely finely minced)
For Garlic Butter to Brush Over Naan:
- 3 tablespoons unsalted butter (or ghee)
- 2 teaspoons minced garlic
For Beef Curry:
Preheat oven to 350 degrees Fahrenheit.
Place the beef chunks on a sheet pan. Sprinkle both sides of the beef with a thin coating of soy sauce and use your hands to rub it into the surface. Sprinkle an even coating of pepper, garlic powder, and onion powder on top of the meat on both side.
Melt a few tablespoons of canola oil, or ghee in the bottom of a Dutch oven or other heavy pot over high heat. Sear the beef on both sides until deeply browned all over, 8–10 minutes. Transfer to a plate.
Deglaze the pan with a little bit of the chicken broth if need be, then add the sliced onion. Cook until softened and translucent, about 5-8 minutes. Add the garlic and ginger cook just until fragrant. Add the curry powder and stir it together until it begins to stick to the pot, about 3 minutes.
Add the bay leaves, coconut milk and about 2 1/2 cups of the chicken broth. Bring to a boil, then lower to a simmer.
In a small bowl dissolve about 3 heaping tablespoons of all purpose flour in 1 cup of the chicken broth, stirring with a fork until smooth. Add it to the pot.
Season the sauce with additional pepper, onion powder, garlic powder and curry powder to taste. Allow it to cook for about 5-10 more minutes, until it reaches the consistency you like.
Add the beef back to the pot. Cover tightly with a lid or aluminum foil and place in the oven for 1 1/2-2 hours, until the beef is fork tender. Serve curry spooned over white or brown rice.
Place the warm water in the bowl of a standing mixer or another large bowl. Sprinkle the yeast on top of the water. Sprinkle one tablespoon of the sugar on top of the yeast. Allow it to sit for ten minutes, until proofed and frothy.
Place 3 1/4 cups of the flour in a medium size bowl with the salt and stir together with a fork.
When the yeast is proofed, add the vegetable oil and grated garlic to it and stir together with the dough hook (or a large spoon). Add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location). Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.
(The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)
Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest in a warm place until doubled in size, 1 1/2 hours.
Turn dough out onto your clean work surface and punch down to deflate air bubbles. Divide it into 8 equal parts. Loosely cover them with plastic wrap and leave on the countertop to rest for about 10-15 minutes.
Melt 3 tablespoons of butter and add minced garlic to it. Set aside for brushing on top of the naans later.
Oil your hands and a rolling pin to gently stretch and roll the dough balls out into oval shapes (they don’t have to be completely flat like tortillas, these are meant to be a tad thick).
Heat an iron skillet over medium heat. (Cast iron is best, but not completely necessary) Lightly coat with ghee (or butter).
Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Immediately brush with garlic butter when you remove from the skillet.
Keep naans on a rack in the microwave or the oven to stay warm while you cook the rest.
Sharing at this week’s Fiesta Friday #281.