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Slow-cooker Indian-style roast beef
Slow-cooker Indian-style roast beef
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Prep Time:
80 minutes
Cook Time:
500 minutes
Total Time:
580 minutes
Tender Indian-spiced beef paired with tangy pickled cucumber rice for a burst of fresh flavors.
Ingredients:
  • 1.5kg beef blade roast
  • 56.00 gm rogan josh curry paste
  • 255.00 gm beef stock
  • 1 cinnamon stick
  • 2 sprigs fresh curry leaves
  • Plain yoghurt, to serve
  • Warmed naan bread (see note), to serve
  • 13.80 gm vegetable oil
  • 3 brown onions, halved, thinly sliced
  • 2 tsp yellow mustard seeds
  • 5 fresh curry leaves
  • 3cm piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 400.00 gm basmati rice
  • 765.00 gm chicken stock
  • 2 Lebanese cucumbers, peeled into ribbons
  • 62.50 ml white vinegar
  • 82.50 ml roughly chopped fresh mint leaves
Instructions:
  • Place the beef on a plate and generously coat it with the aromatic curry paste. Transfer the beef to the spacious bowl of a 5.5-litre slow cooker. Pour in the flavorful stock and add the warming cinnamon and fragrant curry leaves. Cover the slow cooker and let it work its magic for 8 hours on low heat (or 4 hours on high), ensuring to turn the beef halfway through, until it is succulent and fully cooked.
  • Prepare Pickled Cucumber Rice: In a large heavy-based saucepan over medium-high heat, heat oil. Add onion and cook for 8 to 10 minutes until browned and tender, stirring occasionally. Add mustard seeds, curry leaves, ginger, and garlic. Cook for 1 minute until seeds start to pop. Transfer the mixture to a bowl and set aside.
  • Combine rice and stock in a pan over high heat. Stir and bring to a boil. Cover, reduce heat, and simmer for 15 to 18 minutes until rice is tender. Fluff with a fork, let rest for 10 minutes, then transfer to a bowl, cover, and refrigerate for 1 hour.
  • In a bowl, combine cucumber, vinegar, salt, and pepper. Toss well to mix. Cover and refrigerate for 1 hour before serving.
  • Drain the cucumber and combine it with the rice, mint, and half of the onion mixture. Toss everything together and transfer to a serving bowl. Finish by topping with the remaining onion mixture.
  • 1. Take out the beef from the cooking liquid and keep it covered to stay warm. 2. Transfer the cooking liquid to a small saucepan over medium-high heat. Boil it, then reduce the heat to low. Simmer for 10 minutes until slightly thickened. 3. Slice the beef, drizzle with the reduced cooking liquid, and serve with rice, yogurt, and naan bread.

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