This beef curry recipe is a mild version of the famous beef curry and has vegetables like potatoes and carrots. There are many version of beef curry and some don’t use vegetables, just pure beef. And with regards to creaming the stew, some beef curry versions use cow’s milk instead of coconut milk because there are people who can’t tolerate coconut milk. But compared to milk, coconut milk makes the curry dish more flavorful, creamy, rich and tasty.
Beef Curry, Filipino-Style: a comforting twist on a comfort dish.
I grew up in a house that never stopped experimenting with food, presenting to me everything. It was only when my uncle came along, having passed several years working in Mindanao, and introduced to me this kind of beef curry that I really knew the magic of combining rich flavors with simple ingredients.
Common dishes in a foreign setting as well, this curry does not fall out of the equation. And not one of those which leave people cowering in fear, this dish has just that perfect comforting twist to be safe enough for novices or those who prefer a less potent kick.
Every time I cook this dish, I remember my uncle used to travel and collect all the techniques for cooking while traveling. It is not just a dish; it’s a small culinary journey that takes me back into family gatherings full of laughter, warmth, and memories; the fragrance of simmering coconut milk instantly sets up before my eyes.
This is What Makes the Curry Rich and Creamy.
One of the first things you’ll notice about this Filipino-style beef curry is its luscious, creamy sauce. While some variations of this dish use cow’s milk, my family has always favored coconut milk. There’s something about the richness and depth of flavor that coconut milk adds, making each bite feel indulgent.
Maybe, even my best friend who tried using regular milk as she was sensitive to dairy, even she admitted that coconut milk just takes the dish to another level. It provides this distinct creaminess and adding little sweetness brings the dish back in a sweet and minimal heat balance created with curry powder.
That’s quite a weird mix, but that doesn’t mean to say that the Philippines is just a single country with so many coconut trees around it; so no wonder that coconut milk forms the base of the creamier curries of much Filipino cooking, helping its flavor even more give a top whack of the tropical amidst this odd dish.
The Correct Cut of Beef
Really, actually, when brewing this recipe my sister will argue that beef brisket is the secret ingredient she learned from our grandmother-the one who always insists that brisket holds up so well when simmered for hours. Becoming tender while retaining that good bite of which much is spoken of not too much breaking down but drinking in all the flavors of the curry powder, coconut milk, and vegetables.
In some of the recipes of this recipe, the core concentration is laid on the meat alone, but in my opinion, I feel that adding potatoes and carrots into it gives a more filling and textured texture. Also, it is stretchy to feed many people while you are hosting a large family.
More Cooking Tips from Family Traditions.
The secret to this recipe is patience. Simply let the garlic and onions sauté till fragrant, then lightly brown the beef brisket just to seal the juices. My brother always says he’s a whiz in the kitchen; he stresses this step. The flavor, really, for allowing the proper browning of the meat as the basis of this curry’s rich, deep, and soothed base that makes all the difference in making it simmer for so long.
Another great trick my aunt taught me was to fry the potatoes and carrots before stewing them. Now you would think that was something redundant, but believe me it’s worth doing. The frying gives them a slight crispiness which remains with them even when they soak in that yummy sauce. I usually skipped this process whenever it was a race against time; however, following my aunt’s advice the difference was unbelievable.
Brief History of Curry in the Philippines
In the Philippines, curry would likely start from its South Asian roots; however, like many of the other dishes, this also went through Filipino taste. In fact, the presence of coconut milk makes this version differ from what most people know as Indian and Thai curries. It is likely a legacy during the period of Spanish colonization of the Philippines when many kinds of spices and other ingredients have arrived in the archipelago.
This is usually eaten in places such as Mindanao where my uncle first tried the said dish. Curry is a staple meal already adapted by families according to their taste. Some may want theirs with beef only while others want it with vegetables like my family does so they add veggies for the improvement of texture and nutritional value for the dish. Either way, the Filipino adaptation of the dish is very beautiful since our cuisine takes foreign influences and makes it ours.
Balancing the Flavor Better
Balanced flavors are usually asked of how this dish can work beautifully with such flavors. Salty and savory will be seen to run into each other, along with a slight touch of sweetness. A feature quite unique to other fish sauce recipes, for it contributes an umami depth that indeed works very well with the richness coming from the coconut milk.
Use sparing caution in how much you use-just remember to season with salt and pepper at the end, of course. Little does go a long way, and I find my mom always says it’s better to lean in increments than start off overseasoned. And, of course, the curry powder-this is what keeps the heart of the dish healthy, giving it a warm golden color and delicate spice. And, for one who’s a first-time curry enthusiast, do not be afraid to start with a mild-one can always add it later with another shot of curry powder or some chili flakes to the recipe.
A Plate that Would Bring People Together
The Filipino beef curry, at its heart, is a lot more than just a meal. It represents the warmth and hospitality that Filipinos are known for. Whether it serves in a family gathering, a potluck, or just a quiet dinner at home, it’s one of those dishes that brings people together. Every spoonful is a perfect blend of the tender beef, rich sauce, and vegetables, which have forgiven all the scrumptious flavors of the dish. So, the next time you feel like cooking something familiar yet somehow exotic, let’s try this recipe. You might just find out, just like I did, that sometimes the simplest ingredients and many family traditions can make something truly magical.
How to Cook Beef Curry Filipino Style
Ingredients
- 1 kilo beef briskets cut into 3/4 inch cubes
- 2 medium size potatoes quartered
- 2 medium size carrots slice into slabs (slanted cut)
- 2 bell peppers red & green, diced
- 1 cup coconut milk or evaporated milk
- 3 Tbsp. curry powder
- 1/2 cup hot water
- 1 red onion chopped
- 3 cloves garlic minced
- 1 1/2 cup water
- 2 Tbsp. patis
- 2 pcs siling labuyo or red chili peppers chopped
- 3 Tbsp. cooking oil
- salt and pepper to taste
Instructions
How to cook Beef Curry:
- In a medium size wok, heat cooking oil and fry potatoes and carrots until color turns light brown. Drain and set aside.
- In the same wok, saute garlic until fragrant. Add onion and saute until soft.
- Add in beef briskets and stir fry until the color turns to brown. Dissolve curry powder and hot water.
- Pour fish sauce, curry powder and 1 1/2 cup water then simmer meat for 40 minutes or until meat is tender. Add more water if necessary.
- Add in fried potatoes, carrots and bell peppers and simmer for a minute.
- Pour in coconut milk, salt and ground pepper then simmer for another 4 to 6 minutes or until the liquid is slightly thick. Keep stirring to prevent sticking on the bottom of the wok.
- Turn off heat and serve hot.
Notes
Cooking Tips:
Browning the Beef: To Add Depth of Flavor
For instance, beef really needs to be browned when preparing beef curry; what seals juices and brings a deep, mellow flavor. Take a bit of time over this-they are the key to a fuller flavoured curry.Fry the Vegetables a Bit for Crunch.
Frying potatoes and carrots helps develop texture before adding to a curry. Otherwise, they tend to overcook from simmering in sauce. A little crunch with the crispness of the texture will provide an antidote against tender beef and creamy coconut milk flavors.Use Coconut Milk for a Creamier Feel.
Coconut milk will add creaminess and richness to this curry, you just won't get with milk. Let the sauce simmer a few minutes longer, uncovered to thicken a bit. Do stir in between so it doesn't stick or burn at the bottom of your pot.
i like it
Hi Zussie, thanks for your comment!