Ingredients:
1300g Brisket of Beef Meat
Toasted Spice:
3 tsp Fennel seeds + 3 tsp Cumin seeds
Curry:
4 tbsp Vegetable oil + 2 tbsp Pure butter ghee
2 Bay leaf (Tez Pata) , 2 Cinnamon Sticks (Cassia Bark), 1/2 tsp Peppercorns, 1/2 tsp Clove, 6 Cardimon pods
1 Cup Chopped onions + 1 tbsp Ginger paste + 1.5 tbsp Garlic Paste + 4-6 Chopped Green Chilli
2 tsp Salt
Spices:
3 Tsp Coriander Powder + 2 tsp Chilli Powder + 2 tsp Kashmiri Chilli Powder + 1 tsp Turmeric Powder
1 cup Tomato Puree
1 handful fresh Coriander
Boiling water as instructed on Video (3 cups)
Enjoy!
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Welcome everybody to another episode of Lateef's inspired today I'm going to be Showing you a one pot beef Curry this is Wonderful dish look at that lovely beef Rinder done all its juices all those Natural fats In a fantastic Gravy Sauce now this is a Special you can cook it on a day or Special occasions on a Sunday This is amazing now if you like what I Do don't forget to like share and if you Haven't already make sure to subscribe To the channel and let's cook this Amazing brisket of beef Curry Here are all the ingredients 1300 grams Of beef the fat look at that and the Bowl this is going to build an amazing Flavor I promise you all these spices Garam masalas Fennel cumin green chilies coriander Chopped onions ginger garlic Beautiful I haven't got fresh tomatoes Today so I'm using plum tomatoes I'm Going to whiz this up in the chopper Blender ideally I would have wanted to Use fresh tomatoes Let's cook this amazing Curry Plum tomatoes [Music] Perfecto That's ideal for me one cup One smaller Fennel seeds One
Two Three teaspoons Cumin seeds One To Three Heap teaspoons when you toast These spices up and add it to your Curry Your Bill's an amazing flavor And when they're turned in color There you go [Music] Turn the gas off Let it cool down Ideally let your spices cool down For a good Few minutes before you start smashing Fragrance is so aromatic This is beautiful toasted cumin toasted Fennel seeds Wonderful there you go Beautiful So this is my pressure cooker This is the towel brand six liter Stainless steel bought this from Asda About 45 50 Quid very good Let's start cooking turn the gas on Bismillah I'm gonna use some butter ghee Two tablespoon Some cooking oil One Two Three Four tablespoons of vegetable oil
Garam masala is going in Two bay leaf Two two inch cinnamon sticks About a teaspoon of the Bangladeshi Punch prawn half a teaspoon of Peppercorn about half a teaspoon of Cloves about 10 pieces there are and About six cardigan pods just cracked This is one cup of onions just put it on Top of blender or you can dice it up It's no problem That's one cup so about two medium Onions that was This is ginger I'm adding one good heat tablespoon Garlic One Teaspoon of garlic going in Salt It's about two teaspoon of salt salt to Taste guys Right add some green chilies [Music] Right chefs it's been a good eight to Ten minutes the onions have been cooking Away Just some water Just deglaze the pot Just helps soften up the onions And stops the burning so you don't want The ginger and garlic to burn Now we're going to reduce the gas down Add the spices so here are Three teaspoons of coriander powder
Two teaspoons of General chili powder Like we normally use the extra hot chili Powder at home so this is going to be Nice and spicy not too hot but more the Medium definitely less than lack of my Dress shrimp in an Indian restaurant one Teaspoon of turmeric and this is two Teaspoon of kashmiri chili powder I want this nice flavor and I want a Lovely chili flavor and the kashmiri Chili is sort of mild in flavor and it Builds a wonderful color so I use Kashmiri chili powder in my cooking Let's move This is the toasted spices so I'm using One Two Three [Music] Four teaspoons and I'm going to sprinkle This towards the end to build up amazing Fragrance in the curry it's going to be Lovely aromatic very flavorful Wonderful see it there This is a work of art So I put in a bit of water there's a bit Of oil it's a nice moisture Now put the heat back up to a medium High Because spices can get damp So I always whack it in the oil and then I add like a tomato puree or a bit of Water Now this is a cup of tomato puree now
I've used Plum tomatoes from the shop however I would have liked To use fresh tomatoes but this should do The job As I peel that down in the chopper Blender It's gonna be amazing color I want to Cook this down until the oil separates From all of this Curry paste So I'll let this cook away I'm just Gonna add a drizzle of water I don't want to Boon up all the spices Got this amazing dark Rich color Amazing red When you take your time boonering this Up slow cooking all this Amazing spices you create a wonderful Curry right now I'm going to add the Brisket of beef this member Wow If you enjoy meat like myself This is the site Cut this masala When you Boon of the meat like this All the masala Penetrates the meat and then when the Water goes in it just goes into a boil Or a simmer So this process I find is crucial So make sure You burn out all the meat for a good 10 minutes so it releases its natural
Liquids And I'm cooking it on a High heat And the pressure cooker has a very thick Bottom So don't worry about burning however I Just keep an eye on it every couple of Minutes just give it a little stir And then we're gonna put the lid on Just look it up Gorgeous right amazing chefs out there Now when you have these massive chunks Medallions of meat look at that Yeah big chunk of meat now on an e day Imagine somebody getting this on their Plate lucky they are yeah So I've been patient so far cooking time 20 minutes and I've been cooking this Since I've added the meat on the medium Heat Add some water That was two cups of Hot boiling water now if you're Bangladeshi And you know what happened is If you add a few slices of hot water now And then close the lid you're gonna have The most amazing flavor I'm not putting In the hardcore because I want everybody People who don't know what had cries as Well to try this Recipe because this is very special Close the pressure cooker and cook it on A high heat for a good few minutes and
Then we're going to put it on a low heat And cook it to finish right amazing Chefs out there it's been cooking on a High heat For a good four to five minutes And now I'm reducing it to the low and I'm going to cook this for a good 45 Minutes so I'm going to put the Stopwatch on and come back in 45 minutes We're all the amazing chefs out there It's going to gourd 45 minutes and now We're going to turn the gas off And let that steam just come out Right once all the steam is gone Now let's open up A lot Moment of Truth Oh wow Look at that amazing meat Has softened up wonderfully Now and turn the gas back on With an open lid I am going to reduce the sauce While that's reducing I'm going to add The rest of that Spice the fennel And the cumin toasted Some coriander Wow Natural fats from the beef the reason For reducing this is I just want to Thicken up the sauce slightly a bit more This is sauce is going to be to die for So when you cook it With the open lid you just the water is
Going to evaporate Create a lovely thick green But it's been a good 10 minutes But I'm happy with that Turn the gas off Right all you wonderful people if you're Still with me [Music] Oh look at that the lovely red juicy Meat that gelatinous fat the collagen Filled gravy it's steam in a way Now let's give this a taste I'm gonna go in with my hands As you would in Bangladesh Oh yes See that it just came off Still steaming hot wow That [Music] Now here you go This bit Is the meat [Music] Looks tender And juicy Bismillah Oh wow Wow This is what I'm talking about [Music] That juicy Meat Yeah and all its fat Hmm
Foreign Wow juicy fatty nice tender and soft Amazing Curry you gotta try this at home And if you're having a special it is Around the corner guys cook this for Your friends and family they're really Going to enjoy it and if you do enjoy What I do don't forget to like share and Subscribe for more videos at the tips Inspired stay inspired
