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Curried slow cooker fall-apart beef recipe
Curried slow cooker fall-apart beef recipe
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Prep Time:
10 minutes
Cook Time:
300 minutes
Total Time:
310 minutes
Elevate dinner with this quick and flavorful meal using KEEN'S traditional curry powder for a delicious finish. Prep in just 10 minutes and let it cook to perfection.
Ingredients:
  • 10.00 gm Keen’s Traditional Curry Powder, plus 2 tsp extra
  • 7.20 gm sea salt flakes
  • 1 tsp ground black pepper
  • 2 brown onions, chopped
  • 2 carrots, thickly sliced diagonally
  • 1.5kg beef blade roast
  • 400g can diced tomatoes
  • 125ml (½ cup) Chicken Style Liquid Stock
  • 3 tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 small red onion, finely chopped
  • 42.00 gm lemon juice, plus extra wedges to serve
  • 260g (1 cup) Greek-style yoghurt
  • 20.00 ml finely chopped fresh mint leaves
  • Mini naan bread, warmed, to serve
Instructions:
  • Mix together fragrant curry powder, a pinch of salt, and a sprinkle of pepper in a small bowl.
  • Begin by layering the onion and carrot in the slow cooker, then lay the beef on top. Massage the beef with the curry powder blend. Mix canned tomato, stock, and extra curry powder in a medium jug, season, then pour around the beef in the slow cooker. Let it cook on low for 9-10 hours (or high for 4½-5 hours) until the beef is tender.
  • In a medium bowl, mix together tomato, cucumber, onion, and lemon juice. Season to taste. In a separate small bowl, combine yogurt and mint, and season. Refrigerate both mixtures until needed.
  • Use two forks to shred the beef into coarse pieces, removing any fat. Mix the shredded beef back into the sauce. Serve the pulled beef with the tomato mixture, yogurt mixture, naan, and extra lemon wedges.

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