I have loved experimenting with Kingfisher beer!
It was hellishly cold outside the day I made this but it was nothing a nice hot curry and a fire in the fireplace couldn’t fix. I’d perhaps rather foolishly decided to ride my bike out to our local farmshop. The round trip journey was 14 miles and the ice on the roads wasn’t any help. Riding back with my cargo on my back of chopped up ox tail, a rump roast and way too many vegetables, I felt really stupid. The snow was blowing in my face and there I was… no one to blame but myself.
I’m only telling you this because I’m never going to do anything like that again. Never!
Anyway, back to more important things like what I made when I got home. If you like beef and mildly spicy curries, you’re going to want to try this. The curry is one of a series I’m experimenting with using Kingfisher beer. I do like drinking Kingfisher but it also works quite well in a nice hot dish.
If you live somewhere where you can’t purchase Kingfisher, don’t let that stop you. Try using any good quality pale lager.
- 4 tablespoons ghee or vegetable oil
- 3 black cardamom pods - bruised
- 10 black peppercorns
- 2 large white onions - finely chopped
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 2 green chilli peppers - finely chopped
- 1 tablespoon tomato puree
- A pinch if turmeric
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- salt and freshly ground pepper
- 1 oxtail cut into on inch chunks
- 300g beef rump cut into one inch pieces
- 400ml passata
- 300ml Kingfisher beer
- 2 bay leaves
- 5 tablespoons finely chopped coriander
- Heat the oil/ghee in a large saucepan or wok over medium heat.
- When hot, add the cardamom pods and the peppercorns and fry until aromatic. About a minute will do.
- Throw in the chopped onion and fry until translucent and soft.
- Now add the garlic, ginger and green chilli peppers.
- Reduce the heat and continue to fry for a further 15 minutes. Be sure to stir regularly so that the garlic doesn't burn.
- Add the tomato purée and fry another 2-3 minutes then stir in the ground turmeric, garam masala and cumin powder.
- Season with salt and freshly ground black pepper and fry for a further 2-3 minutes.
- Increase the heat to medium and toss in the oxtail pieces and meat cubes. Fry until all the meat is lightly browned.
- Pour in the passata and bring to a nice bubble then add the Kingfisher beer and enough water to cover the meat.
- Reduce the heat and simmer for about an hour until the oxtail meat is falling off the bone and the cubed beef is tender.
- Remove the ox tail bones and let cool for a couple of minutes.
- Then pull the meat off the bones, discard the bones and return the meat to the curry.
- Check for seasoning and serve with the chopped coriander.