Editorial sample recipeSri LankanintermediateGluten-FreeDairy-FreeHalal

Sri Lankan Black Pepper And Tamarind Braised Beef

Name: Sri Lankan Black Pepper And Tamarind Braised Beef
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 700 g Beef chuck roast, cut into 1-inch cubes; 1.5 tbsp Coarsely ground black pepper, freshly cracked; 1.5 tbsp Tamarind paste; 2 tbsp Coconut oil; 150 g Shallots, thinly sliced; 5 clove Garlic cloves, crushed; 1 piece Cinnamon stick, 2-inch stick; 15 piece Fresh curry leaves, whole; 240 ml Beef stock, halal beef stock

Tender chunks of beef slowly simmered with cracked black pepper, aromatic Sri Lankan spices, cinnamon, and sour tamarind for a bold black curry.

Prep: 15 min
Cook: 55 min
Total: 70 min

AI-generated illustration of Sri Lankan Black Pepper And Tamarind Braised Beef

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Technique to learn

Black Curry Reduction Braise

Simmering marinated meat with pungent black pepper and acidic tamarind until liquid condenses into a thick, clingy, intensely flavorful reduction.

Instructions

Step 1: In a bowl, combine the beef cubes, coarsely ground black pepper, tamarind paste, and 1 teaspoon of salt. Toss to coat and let marinate for 15 minutes.
Step 2: Heat coconut oil in a heavy-bottomed pot over medium heat.
Add sliced shallots, crushed garlic, cinnamon stick, and curry leaves. Cook for 5 minutes until shallots are soft and lightly browned.

Step 4: Increase heat to medium-high, add the beef cubes, and cook for 6 to 8 minutes until all beef pieces are well browned.

Step 5: Pour in the beef stock and bring the pan to a simmer, scraping up any browned bits from the bottom.

Step 6: Reduce heat to low, cover tightly with a lid, and simmer braise for 40 to 45 minutes until beef is tender.

Step 7: Remove lid during the last 5 minutes of cooking to reduce liquid into a rich, dark glaze clinging to the beef.

Cooking tips

Freshly cracked black pepper yields far better aroma and kick than pre-ground pepper.
Ensure beef reaches an internal safe temperature and cook until fork-tender.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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