Kerala Beef Curry

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Estimated read time 2 min read



For author and chef Asha Gomez, growing up in Kerala, India, meant the most special holiday meals happened in the very early hours of Christmas morning, when relatives gathered for her grandmother’s beef curry, which had been cooking since before midnight mass. In this rendition, boneless short ribs are braised in a perfumed sauce that includes curry leaves, star anise, cinnamon, and garam masala. Salting the beef before searing draws out moisture from the surface for better browning and a crispy texture. Serve with appams.

Frequently Asked Questions

  • What is garam masala?

    Garam masala, meaning “hot blend,” is a mixture of warming spices fundamental to Indian cuisine. The spice blend is found in dishes such as tandoori chicken, with flavors from the warming spices including nutmeg, cumin, black pepper, cardamom, coriander, cassia, star anise, and mace. A highly personal blend that varies from cook to cook, garam masala adds depth and nuance to lamb korma, spiced yogurt marinade, and chicken tikka masala. The blend can also be used as the base of a curry or soup when cooked with aromatic vegetables.

  • What are the best beef cuts for curry?

    Meat, whether beef or poultry, is animal muscle tissue comprised of fat (about 5%), protein (around 20%), and water (up to 75%, depending on the cut). Minerals such as zinc and copper, bone, and collagen — the connective tissue that surrounds the cells in meat — also make up those delicious meats that star in smoked beef ribs and kung pao chicken. Collagen breaks down into gelatin as soon as the temperature reaches around 160℉, coating the muscle fibers and resulting in tender pieces of beef. The best cuts of beef for curry are those with high amounts of collagen as well as some marbling from fat, including beef short ribs, chuck steak, and beef round.

Notes from the Food & Wine Test Kitchen

Make sure to pre-season the beef with salt before searing to draw out moisture from the surface. This allows the beef to get a crispy texture and deeper browning. Indian chiles are available online at foodsofnations.com.

Suggested pairing

A floral, apricot-scented white, like Domaine Zind Humbrecht Gewürztraminer, would pair beautifully with this warming curry.

Make ahead

Store curry in an airtight container in the refrigerator for four to five days or in the freezer for up to one month.



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