Sliced Roast
Exotic Beef Korma recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Exotic Beef Korma

Serves 6-8

Ingredients:

  • 3 pounds Certified Angus Beef ® chuck roast, cut into 2-inch cubes
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons sunflower or peanut oil
  • 2 cinnamon sticks
  • 6 bay leaves
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 large onion, quartered and thinly sliced (2 - 2 1/2 cups)
  • 6 large cloves fresh garlic, minced (2 tablespoons)
  • 2 tablespoons finely diced fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon tumeric
  • 1/2 teaspoon cayenne pepper
  • 1 can tomato puree (14-15 ounces)
  • 1/2 cup heavy cream
  • 1 teaspoon saffron threads
  • 1 cup plain yogurt
  • 1/2 cup roasted cashews
  • Basmati rice, prepared to package directions

Instructions:

  1. Preheat oven to 325°F. Season beef evenly with salt. Heat oil in a large Dutch oven. Sear beef in batches, browning on all sides; remove from pan.
  2. Add cinnamon, bay leaves, coriander and cumin to pot; sear until fragrant. Stir in onion, garlic, ginger, garam masala, cardamom, tumeric and cayenne. When onions become transparent stir in tomato puree and seared beef. Put lid on Dutch oven and place in oven until beef is tender, 5-6 hours.
  3. In a small saucepan, warm cream until hot to the touch; stir in saffron, cover and set aside.
  4. Remove pan from the oven and place on the stovetop. Skim excess fat, add saffron cream, yogurt and cashews; simmer over low heat for 10 minutes. Remove cinnamon sticks and bay leaves; serve with rice.

Nutritional information:

Calories: 641
Fat: 41 g
Saturated Fat: 15 g
Cholesterol: 170 mg
Carbohydrate: 23 g
Dietary Fiber: 5 g
Protein: 41 g
Sodium: 439 mg
Iron: 43% of Daily Value

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