Beef Masala - The Sous Vide Version



Masala means spice. It can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. It is the heart and soul of any Indian dish.

Very satisfied with the result of the beef cheek using the sous vide method, I decided to slow cook the meat for this Indian dish in my Sous Vide Supreme Machine for last Sunday's Indian-themed dinner.

The experiment was a huge success. I am no expert in Indian cuisine but I definitely can tell which food in my mouth can excite my palate. The beef was so fork tender after 10 hours in the SVS and because the other ingredients used for this Masala dish are very strong in flavour, the meat need not be cooked in the spice mixture for long to be infused with the masala flavour.

I hereby declare that Sous Vide method is not limited to French or Western cooking only. With some creativity, you can recreate any traditional dishes using the Sous Vide technique. Excited now... I am so going to experiment more with my SVS.

Ingredients

800g Beef
3 tsp Garlic Ginger Paste
20g Almond (Boiled and skinned)
2 tbsp thick coconut milk
100g Onion (Chopped)
20g Meat Curry Masala
100g Plain Yogurt
60g Tomato Puree
Salt
Oil



Direction

Preheat the water bath to 82°C.

Cut the beef into cubes (1-2 inches)

Pat the meat dry with kitchen paper and rub the beef and some masala mix and salt. Place them in Sous Vide bags and seal with hard vacuum.

Place the sealed bags in the preheated water bath and cook the beef for 10 hours.


Combine the garlic ginger paste with the almond and coconut milk and blend in food processor to form paste.

In a pan, heat oil and fry the chopped onion until light golden.

Add the paste and fry for 5 minutes.

Add the Masala powder and fry for another 2 minutes.

Add the yogurt, pouring little quantity at a time followed by the tomato puree. Stir for few more minutes.

Add the sous vide beef together with the beef juice.  Bring to boil and lower the flame and simmer for another 5 minutes. Add salt to taste.

Garnish with coriander leaves. Serve with Naan bread or basmati rice.