Beef Curry With Tri-Color Peppers - Recipe - Braising Series

     Braising chuck roast in your own mixture of curry spices is a lot of fun, not to mention delicious.  You can make up your own combination or give this one a try.  You also get to control the heat with the cayenne pepper.  The vegetables make their own juice and blends with the spices.  This recipe is in my cookbook, Exceptional Comfort:  The Recipes Volume I.  I remember an Indian lady at one of my food demonstrations checking it out and giving me her approval.  I felt great.

BEEF CURRY WITH TRI-COLOR PEPPERS

(Serves 6)

4 lbs. Beef Chuck Blade Roast

Palm Oil

2 Yellow Onions

2 Yellow Bell Peppers

2 Orange Bell Peppers

2 Red Bell Peppers

3 stalks Celery

1 head Garlic

1 T. Cumin Seed

2 tsp. Ground Coriander

2 tsp. Turmeric

1/4 tsp. Cayenne Pepper

2 tsp. Salt

1/2 c. Olive Oil

1/2 c. Coconut Milk

Suggested Equipment:
Le Creuset Signature Enameled Cast-Iron 9-1/2-Quart Oval French Oven, Flame

Preheat the oven to 350 degrees Fahrenheit. Cut up the beef roast into 1 1/2 inch cubes. Heat just enough palm oil in a Dutch oven to coat the bottom. Brown the beef on medium heat in batches. Add palm oil as needed to prevent burning. Add the beef back to the pot when finished and take off the heat. Slice the onions, peppers, and celery into two inch slices then put them on top of the beef. Peel and dice the garlic and add to the pot. Add the cumin seed, coriander, turmeric, pepper, salt, and olive oil to the pot and mix with the vegetables. Cover and braise in the oven for 2 to 2 1/2 hours until the meat is very tender when stabbed with a fork. Cooking time will depend on the size of the meat cubes. Skim the fat off the top with a spoon and discard. Stir in the coconut milk and warm through on the stove.