Gravy Beef
Gravy Beef
Gravy Beef

Pure Southern

Gravy Beef (800g - 1kg)

Regular price $15.90 Unit price $15.90 per kg

Pure Southern Grass Fed Gravy Beef  is a great cut for slow cooking which results in  moist, tender meat which is rich in flavour. Adds rich flavor to soups, stews and casseroles. 

Here's a delicious recipe for Beef Korma by Australian Beef :

This beef curry uses a mild, yet tasty korma paste, if you like a spicier curry replace the paste with Thai red or green paste, or Indian Madras paste.

Prep Time -15 mins
Cooking time - 120mins

Serves 4

Ingredients 
1 kg gravy beef
2 tbsp vegetable oil
1 large red onion, cut into thin wedges
2 cloves garlic, crushed
2 medium carrots, peeled, roughly diced
¼ cup korma curry paste
1½ cups (375ml) beef stock
400g can diced tomatoes
400ml can light coconut milk
2 tbsp brown sugar
1 cinnamon stick
3/4 cup frozen peas, thawed
½ small bunch kale, trimmed, shredded
1/4 cup flaked almonds, toasted, to garnish
Coriander sprigs, microwave brown basmati rice, roti, to serve

Method

  • Preheat oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
  • Heat a large ovenproof casserole dish over medium-high heat. Brown beef for 3 to 4 minutes in 2 or 3 batches, setting beef aside on a plate.
  • Reduce heat to medium and add remaining oil. Add onion and garlic and cook, stirring, for 1 to 2 minutes. Add carrots and cook for 2 to 3 minutes. Add korma paste and stir for 1 minute. Gradually pour in stock, add tomatoes, coconut milk and sugar. Stir until mixture boils.
  • Return beef and any juices to the dish and add cinnamon stick, stirring well. Cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ¼ to 1 ½ hours or until beef is tender. Remove from heat, stir through peas and kale and set aside, covered, for 5 minutes
  • Sprinkle curry with almonds and serve with coriander, rice and roti.

Tips

  • Beef casserole cuts: Chuck or boneless shin/gravy beef take 2-2½ hours to cook. Topside, round and blade take 1-1½ hours to cook
  • Swap the korma paste for rogan josh or Madras paste.
  • You could use silverbeet, English spinach or baby spinach instead of kale.
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