35min 2 ppl
Beef Phaal
135 minutes
2 people
Hard
135 min · 11 steps
Hard: over 60 min or 12+ steps
470 kcalper person
Protein 46g
Carbs 12g
Fats 26g
About this dish
Braising beef in the most extreme curry in the restaurant canon — hours of gentle cooking makes the beef meltingly tender while the multi-chilli sauce builds a thick, dark, intensely hot gravy with real depth behind the fire.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderroughly chopped1 small handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
- Birdfinely sliced1.5
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Beef Stock125 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken2
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy casserole
- Chef's knife
- Cutting board
- Fine grater
- Wooden spoon
- Meat thermometer
Method
1
Cut the beef into 4cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger. Finely slice the bird's-eye chillies and deseed and roughly break the dried red chillies. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the oil in a large heavy casserole over high heat. Sear the beef in batches for 3–4 minutes until deeply browned. Transfer to a plate.
Approx. 12 minutes
3
Add the cumin seeds to the casserole and sizzle for 30 seconds.
Approx. 1 minutes
4
Add the onion and cook for 12 minutes until deep golden.
Approx. 12 minutes
5
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tinned tomatoes, vinegar, and beef stock. Return the beef to the casserole. Stir well.
Approx. 2 minutes
8
Bring to a boil, reduce heat to very low, cover, and simmer for 1 hour 25 minutes until very tender. Check internal temperature reaches 70°C (158°F) using a meat thermometer.
Approx. 85 minutes
9
Remove the lid and cook for 12 minutes until the sauce reduces to a thick, dark gravy.
Approx. 12 minutes
10
Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
11
Serve garnished with fresh coriander.
Approx. 1 minutes
