I'm making a beef and potato curry this weekend for a Pot Luck - taste tested last week all good, except the beef I used got quite tough.Obviously the wrong type/cut (it was simmering away while the potatoes cooked).Could some suggest the type/cut of beef to use that wont get tough! Thank you! :)
davidt4,
Jun 29, 3:22am
It sounds as if you didn't cook it for long enough.If I make a beef curry I normally use cross-cut blade, brisket or shin, and give it about four hours of gentle simmering.
micro12,
Jun 29, 3:37am
Cheers thanks for that :)
stuart22,
Jun 29, 5:54am
Gravy beef, any good butcher will tell you that.
fisher,
Jun 30, 12:25pm
straight up.gravy beef is primo. others dont compare.
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