I am trying to cook beef curry but do not know which particular part of the meat is the best.?!
Answers:
Well, it depends upon how long you are prepared to cook the beef for!. The better the quality (like for instance fillet steak) the quicker you will be able to cook it and not find it tough!.
However, even very cheap cuts like stewing steak will be fine if cooked for long enough at a simmer!.
The main thing with the cheaper cuts is to remove the gristle, sinews and excessive fat!.
However, when I cook beef curry, I find the best cut of meat to prepare is a small topside joint!. It tends to be reasonably priced, has little gristle or sinew content, has easily trimmed fat and can be cubed straightforwardly!. Because there is little waste, it seems the best value in the end, plus it is a good texture and flavour!.Www@FoodAQ@Com
However, even very cheap cuts like stewing steak will be fine if cooked for long enough at a simmer!.
The main thing with the cheaper cuts is to remove the gristle, sinews and excessive fat!.
However, when I cook beef curry, I find the best cut of meat to prepare is a small topside joint!. It tends to be reasonably priced, has little gristle or sinew content, has easily trimmed fat and can be cubed straightforwardly!. Because there is little waste, it seems the best value in the end, plus it is a good texture and flavour!.Www@FoodAQ@Com
Beef, especially the parts of the meat that have little or no fatWww@FoodAQ@Com
Shaved Rib Eye would be my personal choice!. I love making chicken curry!.Www@FoodAQ@Com
i would go for the beefWww@FoodAQ@Com