Topic: Pre-cooked

[sp]

Pre-Cooking

[mr.mojorisin]

SP,

thanks for the post.

I usually pre-cook beef (braising beef for a long, slow cook) in some beef stock, enough stock to cover beef, with some cardamom pods, fennel seeds, tomato paste, garam masala, cloves, coriander powder, cumin powder and star anise.

cook this in a pot low and slow for about 3-4 hours or until your desired meat consitency is achieved.

lift out beef with a slotted spoon and wait to cool a wee bit.

cook as normal in your curry (do not stir too much to avoid breaking beef chunks into little pieces)

cheers

[Sverige]

Hi sp, is any of this fried before topping up with water and boiling? Or is it raw onions, spices, etc boiled with the meat in water?

[sp]

Thanks for your question, it's raw ingredients, cover with water, boil, then add the oil, then simmer.

[livo]

At what point did they marinate in the Patak's pastes?

[sp]

the pastes are only used when making tikka in the tandoor.  the tikka is marinated overnight then cooked, see here for info:

http://www.curry-recipes.co.uk/curry/index.php/topic,13419.0.html

[ELW]

Hi sp, what sort of oil content was used in your place for the pre cooked stuff?

ELW

[sp]

quite a lot of oil, poured in from a drum, at a guess i'd say a couple of litres?

[Sverige]

Hi sp. Really interesting thanks. I wonder why the oil is added, it's not gonna fry anything with so much water already in the pot. Or is it just to flavour the oil so it can be used in currie?

[Onions]

Use 8 or 9 pieces of pre-cooked per curry.

Bout a 100g?