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How to make Slow cooker Indian style roast beef

Yield = 6
Prep time: 1:20
Cook time: 8:20
Total time: 9:40

Ingredients

  • 1.5kg beef blade roast
  • 2 tablespoons rogan josh curry paste
  • 1 cup Massel beef stock
  • 1 cinnamon stick
  • 2 sprigs fresh curry leaves
  • Plain yoghurt, to serve
  • Warmed naan bread (see note), to serve

Pickled Cucumber Rice

  • 3 teaspoons vegetable oil
  • 3 brown onions, halved, thinly sliced
  • 2 teaspoons yellow mustard seeds
  • 5 fresh curry leaves
  • 3cm piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 2 cups basmati rice
  • 3 cups chicken stock
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/4 cup white vinegar
  • 1/3 cup roughly chopped fresh mint leaves

Method

  • Step 1 Place beef on a plate. Rub all over with curry paste. Place in the bowl of a 5.5-litre slow cooker. Add stock, cinnamon and curry leaves. Cover. Cook on low for 8 hours (or on high for 4 hours), turning halfway through, or until beef is tender and cooked through.
  • Step 2 Meanwhile make Pickled Cucumber Rice Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 8 to 10 minutes or until browned and tender. Add mustard seeds, curry leaves, ginger and garlic. Cook, stirring, for 1 minute or until seeds start to pop. Transfer mixture to a bowl. Set aside.
  • Step 3 Place rice and stock in same pan over high heat. Stir to combine. Bring to the boil. Cover. Reduce heat to low. Simmer for 15 to 18 minutes or until liquid is absorbed and rice is tender. Fluff rice with a fork. Set aside for 10 minutes. Transfer to a bowl. Cover. Refrigerate for 1 hour.
  • Step 4 Meanwhile, place cucumber and vinegar in a bowl. Season with salt and pepper. Toss to combine. Cover. Refrigerate for 1 hour.
  • Step 5 Drain cucumber. Add to rice with mint and 1/2 the onion mixture. Toss to combine. Spoon into a serving bowl. Top with remaining onion mixture.
  • Step 6 Remove beef from cooking liquid. Cover to keep warm. Place cooking liquid in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thickened slightly. Slice beef. Drizzle with cooking liquid. Serve with rice, yoghurt and naan bread.