Sous Vide Guyanese Beef Curry
This recipe from Edward Cunje, a top-18 winner in the Create Cooking Challenge: My Family's Recipe, pays homage to his mom and their shared Guyanese heritage.
Recipe Ingredients
- Seasoning Mix
- - 1 medium onion, chopped
- - 1 head of garlic, peeled
- - a few sprigs of fresh parsley and cilantro
- - ¼ cup chicken stock
- - Optional: desired amount of wiri wiri pepper or scotch bonnet pepper
- Curry
- - 4-5 lbs brisket, sous vided, cut into 3 inch pieces
- - 4 tbsp garam masala
- - 3 tbsp curry powder
- - ½ tsp ground geera (cumin)
- - 4 tbsp Olive Oil/Ghee mixture
- - 2 tsp salt (or salt to taste)
- - 2 medium potatoes, peeled and sliced
Recipe Instructions
- In a blender, combine medium onion, head of garlic, herbs, and ¼ cup water. Blend until smooth.
- In a bowl, combine seasoning mix, 4 tbsp masala, 3 tsbp curry powder, and ½ tsp geera, into a paste.
- Heat a pot with 4 tbsp Olive Oil/Ghee. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker.
- Add potatoes and salt to pot, stir to coat with masala-curry powder mixture.
- Cover pot and let cook for 5-10 minutes on medium heat stirring every once in a while.
- Add brisket to pot and cook until potatoes are fork tender, about 10 minutes.