The Finest Beef Madras - Steven Heap
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- Опубликовано: 20 мар 2020
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Хобби
Hi Steven ,I think it would be beneficial to end with a list of ingredients at the end of each video for shopping list purposes 🤔
I cooked it today on a kitchen stove heated with wood. I was busy for over three hours, but the result is fantastic. Thank you for this wonderful recipe. I love these Indian recipes because I lived in India for 7 years in my youth. from 1976 to 1983. Best regards from Germany and thanks again
Fantastic! Thanks Horst. Yes, these dishes take time but are worth it. Best regards
I know people are going to do this recipe and I can't wait until the comments, this is proper cooking guys. More really good recipes coming up.
Just made this for tea tonight and oh my gosh I cant believe how good this is. Problem is I can't see there being any left come tea time. Thank you Steven this is amazing.
That's good news Mark, great. Best to make a bigger batch next time :)
I've got a joint of brisket that I'll cube up for a slow cook Madras tonight. Can't wait 👌🏻
We've got some Gloves ??? Of What ? My English teacher always said go over
what you've put down and add or correct . Would love to enjoy exactly what your doing.
This looks amazing!
Looks mouth watering Steve will definitely try this one mate 😃💥
Wow, quite a few stages to this recipe. Looks very interesting and tasty. Nothing quite like a curry which takes you out of the BIR comfort zone!
Looks amazing!!
Off to buy some beef tomorrow! Looks great Steven, can't wait to try. 👍
Cook in down well and its a winner Colin
Steve this is REAL cooking and I am definitely making this one (once I can find shops with any stock). If fresh curry leaves are unavailable would you double up on dried? Also what cut of beef did you use?
Yes, strange times we live in. More the reason to make more great recipes. I got my beef from lidl mate
Looks amazing! Can't wait to try it..
Hope you like it!
Looks beautiful
This is a Serious Madras Curry Steve, Im defo going to do this one. Hope i can get all the ingredients online.
Thanks Brian stay safe
Hi
What cut of beef is the best to use
For Curries please Sir ???
Lean stewing stake is the best. A lot of people make the mistake of using expensive cuts which is totally unnecessary for curries.
Hi Steve, just subscribed but have been watching your vids for a while and had a question.
I have been making curry's following your's and others recipes, using base gravy I've used of yours (super 7) and just a plain onion and tomato blitz, but the problem I keep running into is that the curry always has a thickish consistency rather then gravy like and there always seems to be a spice that is overpowering making every curry I try taste the same even when using a generic madras etc paste from the supermarket.
Really appreciate any answer and love the vids.
Hi Peter, thanks for subscribing. I recommend you water down the gravy a lot more before adding it to the pan, and I have a strong suspicion you dont like the taste of cumin. Hope that helps ;)
@@StevenHeapRecipes Ahh thank you, you reckon I'm using too much cumin, will try and reduce the amount.
Would you also recommend a brand for things like cumin, coriander powder, tumeric etc? I usually get the fudco/natco stuff from the world cooking isle in supermarkets but didn't know for a couple of quid more I might find something better elsewhere (I don't have an asian cooking shop in my area that I know of but usually visit Croydon every few months which is full of them if not tooting balham etc) .
A good idea is to actually take a pinch of every spice and taste a little to see what you like and don't. I see, you go to Sainbury's, Fudco and Natco are expensive. If you haven't got an Asian shop nearby, try Asda as they usually have Raja brand very cheap for some reason.
Thanks Steve, made a simple base last night of tomato soup, passata, onion, almond, coconut block, potato, peppers, cooked in some bhaji oil (I know it's not the best but it's seasoned) I blitzed it down, added water until it started running off the spoon then heated it back up.
It was still a little thick in appearance but still slid off the spoon, but I could just eat that as a soup as it's absolutely delicious.
Also the knoor aromat, is that in supermarkets? I just use a MSG that I got because I'm into Chinese takeaway cooking also and see they use it a lot.
Anyway thanks for your replies and I'm gonna go through your vids and pick out one to try tonight.
@@lafluerpeter9 hi Peter, sorry for delay. YT doesn't notify when people reply to a reply. Yes, you can get the seasoning from most supermarkets. Happy cooking
Wish I could have tasted that looks absolutely great 👍
New subscriber
Thanks Peter, yes, it's a good 9be but easy to make at home :)
Hey Steve, great vid. I will def try this one. Got a kg of Jindarra beef in the freezer that will be used. Can u tell me what “hing” is. Well that’s what it it sounded like. Cheers mate
Thanks Gary, hing is another name for asafoetida which is a pungent tree resin popular in South Asian food.
Hi Steven for the melon seeds can you use fresh from a melon or do they have to be dried
Fresh are fine Kevin
@@StevenHeapRecipes Many thanks, love the recipes. Currently live in Penang, Malaysia and can get most things here in little India in Georgetown the only fun is there's so many names used for different spices you might have to try three or four names before they understand what you want. Keep up the good work
@@kevinmoore8647great, I know George Town well.
Mouths watering lol
Hello Steve hope your well ?
Just a simple question instead of using tomato Pasata would normal tomatoes be ok for using ?
Sometimes not sure which would be better
Thanks Steve 👍
Hi Stephen, yes real tomatoes are even better, just cook them down until they disintegrate, possible adding more water. If you want to avoid flecks of tomato skin, either peel them, cut them fine, or blend 👍🏻👍🏻
Yeah this is a long drawn out job perfect for the coming Lockdown. Any more long ones just keep on posting. I cant wait to try this one.
You need to keep a real celebratory one up your sleeve for when the virus has been smashed.
I wish it was smell a vision 😚
Most of the ones in the past 6 months do now Voss
Absolutely gorgeous looking.
No fresh coriander?
No, I felt like it would spoil it ;)
Hope you cleaned up afterwards! my wife would go bananas if she saw that curry spatter up the wall!!
Haha, yes I did Joe ;)
Can you use ghee
Of course. Every recipe is only a reference
I made this yesterday one of the best curries I have made, I think it could have done with more heat that said had a good balance of flavour.
Awesome 👌
It is extremely unclear to know after putting in the tomatoes how much onion paste I should use. Should i use it all? Half? And by the way what the hell happened to the juice of a lime?😂
I never measure anything unless I'm making pizza dough 😆
WTF Happened after 10:24 😂
I got maximum monetization 🤫
Fuck me 'all I'm trying to do is make a beef madras and there's about 100 different ways. 😟..if I keep buying the different ingredients I'll have to build more cupboards.
Yes I know the feeling 😌 😆
@@StevenHeapRecipes help me lord 'please for the love of God how do I make a beef madras. And God says ah well just add a bit of this and a bit of that!..😟 I'm going to add EVERYTHING FUCKING THING. EVEN GODS GONNA GET THE SHITS...fuck it 😄
This is a simple one, just change the chicken to pre-cooked beef
ruclips.net/video/Fy3UdYB77R0/видео.html
Any time I make Indian curry it tastes too concentrated and bitter I can’t get it right
TIPS; Make sure you don't burn your garlic, cook away raw flavours of onions, tomatoes and spices thoroughly, using medium high heat and a little water if necessary. If using tinned tomatoes or tomato puree, be careful as some of them taste awful.
A small number of people have a gene variation that makes cilantro/coriander leaves taste soapy, rotten or metallic.
@@StevenHeapRecipes thank you so much
@@anniearmitage3633 thank you for your comment
@@anniearmitage3633 I've heard about that
Beef Madras is one of the first real British Indian recipes going back 200 years or more to the Madras Presidency. The Omnivore Indian Channel has done one very close to what the original was along with a little history of it. Bangladeshi Restaurants in Britain have really destroyed the sub-continental recipes with their conveyor belt curries.
There are just so many things wrong with this recipe it's really hard to know where to begin but let's start with this> don't ever trust a dude who can't pronounce the name of the state a recipe is named after.....
Yes you are totally right, I absolutely agree with you there 100%. Pronunciation and cooking skills go hand-in-hand.
@@StevenHeapRecipes hello. I’m sorry, I didn’t mean to offend although I recognize what I wrote was not appropriate. I was having a bad day.
No worries, it happens to us all