Yup. That’s all I can say. My Instant Pot has been carrying me through the toughest of days during this new season in my life – young adulthood, employment.
My silence has been due to an array of reasons. Finalising my degree, joining the work force, starting a venture as a copywriter in social media, embarking on meetings and big-kid responsibilities such as carpooling.
Who even knew carpooling was such a headache?
So, in this recipe, you simply use a couple of ingredients to make a stellar curried beef with delicate flavours, and the most tender of meat after the high pressure setting. Because life can get high-pressure, sometimes. When we feel a bit rundown, the best comfort is a warm plate of food – especially when the Rugby World Cup is on, and our beloved Springboks were simply pummelling our opponents.
This recipe calls for a handful of spices, and an equal amount of ingredients. It is tasty, simple, and super fulfilling. The assortments may take a little while longer to prepare, but lend excellent texture to this yellow curry. You’ll be preparing a Southeastern-style curry, with spices typically found in the slow-cooked style of preparation.
Curried Filet & Assortments
Serves: 6 people
1 Large filet of beef
4 Large carrots, peeled
3 Red onions, sliced thinly
1 can of Coconut Milk
1 can of Chopped Tomatoes
2 teaspoons of za’atar
2 teaspoons of coriander seeds
1/2 cup of vegetable stock
1 teaspoon (or 4 – 6 pods) cardamom pods
1 teaspoon ground turmeric
1 teaspoon minced ginger
1/2 spoonful of brown sugar
Salt & pepper to taste
(1) Start by slowly melting some butter and heating olive oil on the ‘Saute’ setting of your Instant Pot. Add your sliced red onions and let simmer to a gentle golden colour. Once the ideal colouring and soft texture is achieved, remove but keep the heat on. You’ll be cooking your beef in this.
(2) Brown your beef and add your spices, including your ginger. Let the spices and meat turn fragrant, then add your onions back.
(3) Chop your carrots into discs then add your stock, half of your can of coconut milk, and your entire can of tomatoes. Sprinkle your brown sugar atop.
(4) Cover the lid of your Instant Pot until secure, then select your ‘High Pressure’ setting. Your timer will be 30 – 45 minutes. In the last five minutes before serving, add the residual contents of your coconut milk.
(5) Once your timer has gone off, remember to vent your Instant Pot’s steam outdoors. Once fully vented, serve your ladlefuls of curry over a bed of rice with relish/sambals.
1 1/2 Large red onions, diced
2 Large tomatoes, diced & deseeded
1 Bunch of cilantro leaves
1 tspn brown sugar
1 tbsp red wine vinegar
1 tbsp rice vinegar
1 tbsp olive oil
Salt & black pepper to taste
(1) Combine sugar, vinegars, and olive oil to a nice serving bowl.
(2) Dice your red onion until tears are brimming at the corner of your eyes, then place into the liquid mixture in the bowl. Mix and cover all contents fully, then let sit for about 5 minutes.
(3) Half and de-core your tomatoes, then deseed. Simply use a large spoon to scoop out the seeds. Slice and dice your tomato ‘shell’ until little cubes. Mix into the bowl.
(4) Rinse your bunch of cilantro leaves thoroughly, then swat it dry until all excess moisture is gone. Julienne the cilantro leaves and stems, slicing until the texture is a bit feathery. Add to bowl.
(5) Mix until fully combined, then sprinkle salt and pepper to taste.
I served this quite quickly, with the textures mingling perfectly. The crispness from the sambal balanced out the perfume-y, rich creaminess of the curry. We served the entire dish over a bed of basic Basmati rice, made in a trusty rice cooker.
When trying out this recipe, please do tag me in your posts or reels featuring your favourite Instant Pot ideas. I’d love to see what you can come up with!