does any one no how to get beef tender i love beef vindaloo it always comes out tough. cheers.

This is how I do it.

Braising steak/casserole steak/stewing beef. Cut into 2-3 inch pieces, they will reduce in size when cooking.

1 tsp spice mix
1 tsp curry powder
1 tsp chili powder
1 tsp garlic puree
1 tsp ginger puree
1 tsp salt
1 tbsp tomato puree
1 tbsp oil

Put everything into a slow cooker, pour on boiling water and slow cook for 3 - 3 1/2 hours. Do not in any way be tempted to lift the lid during the cooking process, just wait it out.

You'll end up with succulent beef that falls apart in your mouth.

If you don't have a slow cooker, then use a large saucepan and use the smallest ring on your cooker on the lowest setting, just check now and again that the water hasn't evaporated. You can top up the water with boiling water if needed.

Don't a lot of chinese takeaways use meat tenderiser powder?

My method is very similar to 976Bar's - first I use casserole steak or a beef brisket joint and cut into large chunks ( they will shrink), then add to slow cooker with just enough base sauce to almost cover the meat and then I add a few Asian bay leaves, some cassia bark, few cardamoms and 1 or 2 tsp mix powder.

Don't worry if it looks dry, moisture and fat will come from the meat during cooking. 3 or 4 hours on high will produce amazing tender beef with fantastic BIR flavour. And don't dispose of the cooking liquid residue, You can add a little to supplement the flavour of your finished curry (add at the start of cooking as you'll need to reduce it down).

To make this technique viable in my 6.5l slow cooker I use three 1kg beef brisket joints.  Beef isn't very BIR but I think it works brilliantly in curry.

Hi Timeless,

Quote from: timeless on July 17, 2012, 09:53 AM
Don't a lot of chinese takeaways use meat tenderiser powder?

As I understand it, some of them use a solution of Bicarb of soda and water. A common ratio is 1 tsp of bicard to 1 tbsp of water.  I've tried this and it really does give you 'melt in the mouth' beef.  I usually let it soak for 30 - 60 minutes and then give it a really good wash afterwards.  I then dry the beef thoroughly before frying, otherwise, the beef releases way to much liquid and ends up boiling instead of frying.

Ray

thanks everyone for the tips i will give it a go cheers.

Seen a big tub of this meat tenderiser powder in my local asian supermarket the other day but for what i'd use it for it would take forever to use it up.

Some of those meat tenderiser mixes contain an evil amount of salt, best check the ingredients.

500gs of shin of beef cut in to 2inch thick cubes 1htsp of mix powder 1 htsp of garlic/ginger paste 1htsp of tom paste, 1 large onion chopped in to large chunks , salt/pepper to taste 1-1/2 ,pints of water all into a pressure cook lid on cook for around 15 mins when the cooker comes to pressure ( thats useing a 15Lb psi cooker ) hope this helps m8 :-) ( ivan)