📝 About This Recipe
A crown jewel of Anglo-Indian Sunday lunches, Beef Smore is a sophisticated 'pot roast curry' that beautifully marries British roasting techniques with vibrant Indian aromatics. This dish features succulent chunks of beef slow-braised in a rich, velvety coconut milk gravy infused with cinnamon, cloves, and a hint of vinegar for that signature tangy finish. It is a nostalgic, comforting masterpiece that represents the elegant fusion of two distinct culinary worlds.
🥗 Ingredients
The Meat & Marinade
- 1 kg Beef chuck or brisket (cut into 2-inch thick cubes)
- 2 tablespoons Ginger-Garlic paste (freshly ground)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Malt vinegar (or apple cider vinegar)
Whole Spices & Aromatics
- 2 inch piece Cinnamon stick
- 5-6 pieces Cloves
- 4 pieces Green cardamom pods (slightly crushed)
- 10 pieces Peppercorns (whole black)
- 3 large Onions (thinly sliced)
- 3-4 pieces Green chilies (slit lengthwise)
The Braising Liquid & Finish
- 400 ml Thick Coconut Milk (full fat)
- 2 medium Potatoes (peeled and quartered)
- 2 medium Carrots (cut into thick batons)
- 3 tablespoons Vegetable oil
- 1/4 cup Fresh coriander (chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the beef cubes with ginger-garlic paste, turmeric, salt, and vinegar. Massage the marinade into the meat and let it rest for at least 30 minutes.
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2
Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides; remove and set aside.
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3
In the same pot, add the remaining tablespoon of oil if needed. Toss in the cinnamon, cloves, cardamom, and peppercorns, letting them sizzle for 30 seconds until fragrant.
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4
Add the sliced onions and sauté until they turn a light golden brown. Do not over-caramelize; we want a soft sweetness for the Smore.
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5
Stir in the slit green chilies and then return the seared beef to the pot, along with any juices that collected on the plate.
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6
Pour in 1 cup of warm water. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for about 1 hour.
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7
Check the beef; it should be starting to get tender. Add the quartered potatoes and carrot batons to the pot.
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8
Gently pour in half of the coconut milk. Stir well, cover, and continue to simmer for another 20-25 minutes until the vegetables are soft and the beef is fork-tender.
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9
Remove the lid and increase the heat slightly if the gravy is too thin. The 'Smore' should have a thick, coating consistency rather than being a thin soup.
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10
Pour in the remaining thick coconut milk. Stir gently and let it heat through for 2 minutes, but do not let it come to a rolling boil or the coconut milk may split.
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11
Taste and adjust seasoning with extra salt or a drop of vinegar if needed to balance the richness of the coconut.
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12
Turn off the heat, garnish with fresh coriander, and let the dish sit for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Choose a cut of beef with some fat marbling like chuck roast; the slow braise will break down the collagen for a melt-in-the-mouth texture. If you prefer a thicker sauce, you can lightly flour the beef before searing it at the beginning. Always use 'thick' or first-press coconut milk for the final addition to ensure a creamy, luxurious mouthfeel. Avoid over-stirring once the potatoes are added to prevent them from breaking apart and making the gravy cloudy. This dish tastes even better the next day as the spices deeply penetrate the meat and vegetables.
🍽️ Serving Suggestions
Serve steaming hot alongside traditional Anglo-Indian Yellow Rice (Coconut Rice). Pair with a side of spicy Mango Chutney or a fresh Onion and Tomato Salad (Kachumber) for contrast. Accompanied by crusty warm dinner rolls or 'Pav' to soak up every drop of the coconut gravy. A light, chilled Lager or a crisp Chenin Blanc balances the creamy richness of the dish perfectly. For a traditional Sunday feast, serve with a side of sautéed green beans or steamed peas.