Delightful Instant Pot Curry-Infused Beef Delicacy

A Foodie’s Nostalgia

Evoking the warmth of cherished memories is unparalleled. My childhood in New York City was sprinkled with food adventures, and sometimes, an unexpected delight like instant pot curry-infused beef. Whether it was festive family get-togethers in Chinatown or Queens, or those dim sum brunches that quietly thrilled the heart, my taste buds were on a perpetual voyage. Among these, the call of NY Noodletown or JJ Noodle, with their takeout treasures, was irresistible, leading us into a universe of rich and varied tastes.

The Beef Behind The Magic

The magic behind this curry-infused beef lies in its unique choice of meat: the “rough flank” or “outside flank”, also known as “ngau lam” in Cantonese. Far from the more commonly recognized flank steak, this is a resilient cut, demanding hours of braising to unlock its melt-in-your-mouth goodness. While its unique texture, rich in tendons, might sound unconventional, when cooked right, it offers a culinary experience akin to the most succulent brisket or pot roast.

Reviving A Fading Delight

With traditional recipes sometimes getting lost in the sands of time, I recently faced disappointment. My favorite braised curry beef wasn’t what it used to be. But then, every food enthusiast knows, when the going gets tough, the tough get cooking. I introduced my cherished dish to my latest kitchen companion – the Instant Pot. With the Instant Pot’s prowess, the hours-long cooking time is now slashed to under sixty minutes. Just imagine: within an hour, you could be diving into tender beef chunks enveloped in a rich sauce, perfect atop steamed rice.

Note: If the idea of beef tendon doesn’t charm you, worry not. Opt for beef chuck, tweak the broth to ⅔ cup, and adjust your Instant Pot time to 20 minutes. The results will be equally mesmerizing.

For those with smaller Instant Pots (less than 8 qt.), consider halving the recipe for the best outcome.

Ingredients

• 3 1/2 pounds beef outside flank or rough flank (Alternative: beef brisket or chuck, chunked into 2-inch pieces)
• ¼ cup + 1 tablespoon vegetable oil, divided
• 5 cloves garlic, minced
• 5 shallots, finely diced
• 3 bay leaves
• ⅓ cup curry spice blend
• 1 teaspoon turmeric essence
• 2 cups choice of beef broth, chicken broth, or water
• 4 teaspoons sugar
• 1 tablespoon salt (adjust as needed)
• 2 tablespoons tomato puree
• 2 large onions, segmented
• 2 teaspoons cornstarch (mix with 1 tablespoon water for a slurry)

Steps to Perfection

1. Begin by blanching the beef chunks in boiling water for a minute to purify. Drain, rinse, and reserve.
2. Engage the sauté mode on your Instant Pot. Infuse ¼ cup oil with garlic, shallots, and bay leaves. Soon after, introduce curry and turmeric, ensuring a consistent mix and preventing any burn.
3. Introduce beef, your choice of liquid (use ⅔ cup for beef chuck), sugar, salt, and tomato puree. Secure the Instant Pot and set it to the meat stew mode for 45 minutes (or 30 minutes for beef chuck).
4. Concurrently, lightly sauté onion segments in a tablespoon of oil for about two minutes, retaining some crunch. Set aside.
5. Once the Instant Pot cycle concludes, switch to sauté mode. Introduce the cornstarch slurry for sauce consistency. If you crave a thicker consistency, simply add more slurry. Conclude by blending in the sautéed onions. Taste, and season if required. Serve over a fluffy bed of rice and enjoy the bliss of homemade delicacy.