Servings: 4
Ingredients
Curry
- 200 g beef brisket cut into cubes
- 170 g onion diced
- 80 g carrot diced
- 150 g potato diced
- 15 g garlic finely chopped
- 20 g ginger finely chopped
- 10 g beef fat
- 28 g bread flour
- 8 g curry powder approximately
- 500 ml stock plus more as needed
- 1 leaf bay leaf
- 5 g ground cumin
- 4 g ground ginger approximately
- 4 g ground coriander approximately
- garam masala to taste
- salt to taste
- white pepper to taste
Stock
- 1 chicken carcass from 1 chicken
- 1 onion
- 0.5 carrot
- 0.5 leek if available
- ginger peels to taste
- 1 L water
- 1 leaf bay leaf
- 2 cloves
- 10 white peppercorns
- 9 g salt
Procédé
Day 1 — Stock and Curry Base
- Prepare the stock: place the water in a large stockpot, add the rinsed chicken carcass, and bring to a boil. Skim off any foam, then cook for 30 minutes, skimming as needed.1 L water, 1 chicken carcass
- Cut the onion, carrot, and leek into large pieces. Add them to the pot with the ginger peels, then add the bay leaf, cloves, white peppercorns, and salt. Return to a boil, reduce the heat, and keep at a gentle simmer for 3 to 4 hours, adding a little water as needed to maintain the level.1 onion, 0.5 carrot, 0.5 leek, ginger peels, 1 leaf bay leaf, 2 cloves, 10 white peppercorns, 9 g salt
- Strain the stock and set aside.
- In a saucepan over low heat, add the beef fat and melt it if solid, then sauté the garlic. When the garlic begins to color, add the ginger and continue sautéing gently. If using solid pieces of fat, remove them once they have shriveled and no longer release oil.10 g beef fat, 15 g garlic, 20 g ginger
- Add the onion and sauté over low heat until deeply caramelized.170 g onion
- Add the flour and stir well, then add the curry powder and mix until you have a smooth roux.28 g bread flour, 8 g curry powder
- Gradually add the hot stock, whisking to loosen the roux, then add the cumin, coriander, bay leaf, and ground ginger. Simmer for at least 2 hours.500 ml stock, 5 g ground cumin, 4 g ground coriander, 1 leaf bay leaf, 4 g ground ginger
- Let cool completely, then refrigerate overnight.
Day 2 — Meat, Vegetables, and Finishing
- Season the meat with salt and pepper, then sear it in a pan until browned. Add enough stock to just cover the meat and simmer for 2 hours.200 g beef brisket, salt, white pepper
- Sauté the carrot and potato, then cook them in a little stock until tender. Adjust the heat so the potato does not break apart. Remove the vegetables from the stock and set aside.80 g carrot, 150 g potato
- Remove the meat, then add the meat cooking liquid to the curry to adjust the consistency. Let simmer, then season with salt to taste.
- Add the garam masala at the end of cooking, then return the meat, carrot, and potato to the curry and warm through gently.garam masala
Notes
This recipe is made over about 2 days, with a long cooking time and an overnight rest. For a smoother curry, blend and strain the base before resting, then adjust the texture with a little stock when reheating.
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