Sri Lankan · intermediate
Sri Lankan Black Pepper And Tamarind Braised Beef
Tender chunks of beef slowly simmered with cracked black pepper, aromatic Sri Lankan spices, cinnamon, and sour tamarind for a bold black curry.
- PREP TIME
- 15 min
- COOK TIME
- 55 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, combine the beef cubes, coarsely ground black pepper, tamarind paste, and 1 teaspoon of salt. Toss to coat and let marinate for 15 minutes.
- 02
Heat coconut oil in a heavy-bottomed pot over medium heat.
- 03
Add sliced shallots, crushed garlic, cinnamon stick, and curry leaves. Cook for 5 minutes until shallots are soft and lightly browned.
- 04
Increase heat to medium-high, add the beef cubes, and cook for 6 to 8 minutes until all beef pieces are well browned.
- 05
Pour in the beef stock and bring the pan to a simmer, scraping up any browned bits from the bottom.
- 06
Reduce heat to low, cover tightly with a lid, and simmer braise for 40 to 45 minutes until beef is tender.
- 07
Remove lid during the last 5 minutes of cooking to reduce liquid into a rich, dark glaze clinging to the beef.
A LITTLE KITCHEN KNOW-HOW
Black Curry Reduction Braise
Simmering marinated meat with pungent black pepper and acidic tamarind until liquid condenses into a thick, clingy, intensely flavorful reduction.
Notes from the kitchen
- Freshly cracked black pepper yields far better aroma and kick than pre-ground pepper.
- Ensure beef reaches an internal safe temperature and cook until fork-tender.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
