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    You are in: Home / Community Forums / Asian Cooking / Beef Curry question
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    Beef Curry question

    Wed May 30, 2012 3:50 am Groupie
    ok have some yearling steak to use up (next time will get rump); is like braising steak

    DH recently tried massaman beef curry and the cubes were about 2 inches by 2 inches

    it was slow cooked and the meat was not browned

    OK, so what the secret re marinating chinese beef so it melts in your mouth

    Was going to try and make this in the crockpot but can slow cook oven do it too

    there must be a way to prepare the beef re marinating that creates that delicious melt in your mouth re the beef sensation too


    Thank you!
    adopt a greyhound
    Wed May 30, 2012 9:38 am Groupie
    Wed May 30, 2012 8:42 pm Groupie
    adopt a greyhound wrote:
    This one look good and may help

    wow it does and for dh...finding the tamarind paste will be so worth it too

    I use that site alot, but hadnt thought to check out a recipe from there too

    thank you

    Leggy Peggy
    Thu May 31, 2012 4:22 am Groupie
    That recipe looks great. Will have to give it a try.
    Sun Jun 03, 2012 4:51 pm Groupie
    Wow, that recipe sounds so good and I copied too. I hope it's worth it with many ingredients needed. icon_lol.gif
    Sun Jun 03, 2012 4:52 pm Groupie
    BTW, I made curry called 3 spice curry and I was so surprised how good it was with only three spices to make the curry.
    Leggy Peggy
    Sun Jun 03, 2012 5:24 pm Groupie
    Rinshinomori wrote:
    BTW, I made curry called 3 spice curry and I was so surprised how good it was with only three spices to make the curry.

    Which spices? And where's the recipe?
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