Slow Cooker Beef Curry Recipe - Just 5 Minutes to Prepare! (2024)

FAQs

How to make beef more tender in curry? ›

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

The high setting on the slow cooker allows you to cook your dish for between 4 – 5 hours. Stir occasionally to ensure a good flavour distribution. If you have more time, the low setting on a slow cooker allows you to cook your beef and lamb dish for between 8 – 10 hours. Little to no stirring is required.

Though not a perfect solution, you could always try adding a fine-grain thickener afterwards if you need to bring the thickness up quick. Corn Starch is good for this. Though this is only if you're going for a curry that is wet, and not trying to make a dry curry. For a curry I'd use gram flour rather than corn starch.

Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Yes! that is one of the best way to cook meats! Put in some raw beef brisket, leave it in for the 6+ hours, and once it is ready…it is so tender! Slow cookers are so great as you can just throw everything in and no need to worry about it.

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired.

Simply add the meat to your slow cooker with aromatics, stock and sauces and cook either on High for 4-5 hours or on Low for 5-8 hours. How do you make meat tender in a slow cooker? Choosing a cut of beef best suited for low and slow cooking is the ideal way to get extra tender meat.

How long is too long for beef in slow cooker? ›

The general rule of thumb is that a high temp setting usually finishes cooking the contents in 4 about hours, a low temp setting is usually finished in about 8 hours. I've never had an issue with beef becoming tough in a slow cooker. Usually quite the opposite, it's so tender it falls apart.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

Use Natural Tenderisers

Using ingredients like yoghurt, vinegar, or citrus juices tenderise the meat. But you can also use some fruits like raw papaya which contains enzymes, such as papain, which can help tenderize meat. Make a paste from raw papaya and apply it to the mutton. Keep it for a few hours before cooking.

(sometimes it's just the cut of the meat or the way you cut the meat that will cause the meat to toughen if this happens just add another cup of water and let it simmer longer until the meat is soft).

Cooking tough chewy meat fast at a high temp gives you tough chewy meat. That might not be bad in very thin slices or small pieces. To tenderize tough meat cook it ta a slow simmer to melt the connective tissue without driving off all the moisture.