Topic: Pre cooked meat in non-curry cooking

[beachbum]

Precooking the meats (lamb, chicken etc) came as total news to me when I started on my curry career.
It occurred to me that this could be employed in other styles.

I regularly buy a whole Black Angus yearling rump (around 9 GBP a Kilo here in Oz) and get the tender end sliced into steaks and the tougher end just left as is for me to cube up myself.

Inspired by my curry adventures I did a precook with a heap of thinly sliced meat, but using non-Indian flavourings. I initially stir fried it in batches with finely chopped onions then simmered for two hours just covered with water, black peppercorns, a splash of Worcestershire sauce, one grated garlic cube, bay leaves a hint of fresh thyme.

One gripe with the likes of Beef Strog is that the meat can turn out a bit chewy with the quick cook methods. I can now turn out Strog with meltingly tender meat strips, it goes perfectly in a traditional UK style pie filling for pies and steak bakes, and frozen in batches it seems to lend itself to any beef dish that features coating sauces. The resulting stock can be blended back in during cooking as we do with BIR and adjusted at cooking time with a splash of wine, extra herbs etc.

Although I haven't tried it yet, I reckon it would also be the duck's nuts in Beef with Black bean etc.

Thanks to curry for a new discovery  ;D