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Suggestions for curry sauce for beef?

post #1 of 7
Thread Starter 

I plan to make roast beef (eye round) with roasted curried cauliflower.  I think a great addition to this would be some sort of curry sauce for the beef, but am not too sure how to go about that part.  I am considering doing it like a horseradish cream sauce but with curry powder: whip some curry powder with heavy cream till thick.  However, I have no idea if that would turn out well.  Any suggestions?

 

Thanks

post #2 of 7

My first thought is that I would stay away from two curry items on the same plate. How are you planning on doing the cauliflower?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7

I agree that it may not be a great Idea to have two curry items on the same plate. To be honest I love curry, I could eat it all day every day, but for the love of god please don't use curry powder. I have never had a curry made from a premade curry powder that I have liked.

I say buy some cumin, turmeric, coriander, and any other spices that fit your fancy, you can use a crème base for it, but personally I prefer a or vegetable wine base.

post #4 of 7
Thread Starter 

I will do cauliflower something like this (though less of it):

 

http://www.epicurious.com/recipes/food/views/Roasted-Curried-Cauliflower-230653

 

Roast beef sounds like a good accompaniment, and roast beef begs for a sauce.  I thought maybe slightly curry cream sauce would be a good way to meld the two, but any other suggestins?

post #5 of 7

You can certainly have two different "curries" on the plate, including, say aloo gobi and a beef masala of some sort; but that's straight head Indo/Pak food. 

 

If you're going to do sliced, roast beef, I agree with the other posters that you're better off not doing a "curry" sauce for the beef.  A simple jus made of stock, red wine, Worcestershire and a few aromatics, then reduced, strained, and dressed with herbs would be fine and would enhance rather than take away from your cauliflower. 

 

A horseradish cream made with horseradish, a touch of strong mustard, brined green peppercorns, a little minced parsley, all mixed into creme-fraiche (or sour cream) and mayonnaise -- is always good with beef.  Served on the side it won't war with cauliflower. 

 

You can, if you like, sauce the beef with the jus, AND pass a horseradish cream. 

 

In my experience "curry powder" is flat and stale compared to a freshly ground masala made from whole seeds and fresh ingredients, but as long as you choose a good powder and make sure to cook the raw off of it with the onions and ghee, before adding the rest of the ingredients it's OK.  In fact, some pre-mixed powders are very good; anyway most cooks commit worse sins against their dishes than using slightly stale spices. 

 

BDL

 

 

post #6 of 7

Make a jus flavored with tamarind, brown mustard seeds, and nigella.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 7

I was about to propose an "almost-rogan-josh" sauce but decided not to, because I love rogan josh. and I think it would go well, but I've never made it as just a sauce.

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