Clem's Beef Shank Malaysian Curry
 

Beef curry (in Malaysia/Indonesia buy rarely India), if prepared with the wrong cut of beef, will result in meat which is "dry" even though "fork-tender". This is especially so if lean cuts are used. What is best for a curry are the cheaper cuts which are tougher (sounds counter-intuitive). These cuts are tough because they have connective tissues which largely comprise collagen. The latter breaks down over the long cooking time in a slow braise as can be done with a curry. A slow cook also allows the added flavours to better permeate the meat; and if bone is included in the dish, bone marrow is released to make for added taste and texture complexity.
 

Beef shank (from the fore legs) cuts of meat fits thebrief for a slow cook. There is plenty of collagen in between the muscle tissues but it must be rendered down to softness over time and low heat. In Sydney, beef shank is hard to find as whole cuts. It is available either as osso buco (an expensive cut of beef), which is distinctive in its presentation on butcher shelves for its prominent leg bone in the transverse cut. A cheaper option is gravy beef which is pieces cut from the shin or similar parts of the animal to the leg. Gravy beef is usually presented boneless.
 

Here is how I made a beef shank curry (Malaysian because the curry preparation was from that country).

INGREDIENTS

• 1 to 1.5 kg of beef shank, cut into large pieces; use the bones as well.
   
• 1 X packet of A1 Kari Ayam paste (the "ayam" means chicken but the paste is meant for meat dishes), or similar.
  
  
   
• Two large onions, minced.
   
• 4 cloves of garlic, minced.
   
• 1 inch size of ginger, minced
   
• A handful of curry leaves if available.
   
• Neutral cooking oil, or ghee
  I used a mixture of oil and ghee.
  
   

METHOD

• Fry the minced ginger and onions well in plenty of oil.
   
• Add the minced garlic and continue frying for a few seconds (before the garlic browns).
   
• Add the curry paste and continue frying for awhile.
   
• Add the beef to the fry and continue for several minutes, taking care of any pot sticking.
   
• Add sufficient water to last a slow cook.
  Adjust the heat under the curry for it to just simmer.
   
• Braise for 2- 3 hours or so with regular checking for sufficient water, tenderness and pot sticking.
  Adjust the cooking time as required.
   
• About 30 - 45 minutes from the end of cooking, add your desired quantity of peeled, bite-sized potatoes.
  The potatoes will help thicken the gravy.
   
• Now add coconut cream to taste.
   
• OPTION: You may, as I did, add spinach to the dish for fibre. Spinach is often found in Indian masala dishes such as this one.
   
• At the end of the cooking time, adjust the dish for taste with condiments.
   
• Serve with rice (basmati or your choice) and/or naan.
   

Clem's Beef Shank Malaysian Curry served with Basmati rice, and naan

Enjoy!

06 May 2024
 

Created by Clem Kuek