Barbacurry Beef Recipe
Spicy smoked and confit beef shoulder mixed with curry leaves and house garam masala.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
In a large bowl, season the beef shoulder with salt, black pepper, smoked paprika, garlic, and ginger. Let it marinate for at least 1 hour or overnight for best results.
- 2
Sear the Beef
In a large pot, heat vegetable oil over medium-high heat. Add the marinated beef and sear on all sides until browned. Remove from the pot and set aside.
- 3
Cook the Aromatics
In the same pot, add the chopped onion and curry leaves. Sauté until the onion is soft and translucent, about 5 minutes.
- 4
Combine and Simmer
Return the seared beef to the pot. Add the coconut milk and garam masala. Bring to a simmer, cover, and cook on low heat for 2-3 hours until the beef is tender and easily shredded.
- 5
Final Seasoning
Taste and adjust seasoning with more salt and pepper if needed. Shred the beef in the pot and mix well with the sauce.
- 6
Serve
Serve hot with rice or naan. Garnish with fresh curry leaves if desired.
