Curried Wagyu

Yes, we love a good smoked tri tip, a grilled rib eye or a slow roasted brisket but, when it is winter we crave soups, stews, chilis and hearty fare to warm our insides as we brave the snowy winters of Colorado. Our Beef Curry takes our American or Full Blood Wagyu Top Sirloin with the warm and exotic spices of cinnamon, curry, and cumin to make a delicious and hearty meal. Add hot cooked rice and this is a delicious new comfort food for us at Cross Creek Ranch.

Yield:  6 Servings

Time

Prep:  30 Minutes
Cook:  2 hours

Ingredients

  • 2  pounds Cross Creek Ranch Premium Meats Full Blood Top Sirloin Wagyu, cut into one inch pieces
  • 3 Tablespoons vegetable oil
  • 1 Large onion, diced
  • 2 Tablespoons cumin
  • 1⁄2 Teaspoon allspice
  • 4 Large garlic cloves, chopped
  • 2 Cinnamon sticks
  • 1 Bay Leaf
  • ¼ Teaspoon dried crushed red pepper
  • 1⁄2 Cream (Light or Half / Half)
  • 1 Can coconut milk (13.5 oz)
  • 1 Can peeled and crushed tomatoes
  • 2 Peeled and diced carrots
  • 3 Yukon gold potatoes peeled and diced
  • 3 Tablespoons fresh lime juice
  • 3 Tablespoons minced peeled fresh ginger
  • 1 1⁄2 Tablespoons curry powder
  • 1/2 Teaspoon salt
  • 3-5 Dashes of hot sauce

Instructions

  1. Slice sirloin into one inch cubes and season lightly with salt and pepper
  2. Heat 2 tablespoons vegetable oil in a heavy large pot over high heat. Working in batches, add wagyu to pot and brown on all sides, about 3-5 minutes per batch, do not overcook.  Using a slotted spoon, transfer wagyu to a plate.
  3. Heat 1 tablespoon vegetable oil in the same pot, over medium heat.  Add onions and saute until tender and lightly turning brown, about 7 minutes.  Return the wagyu back into the pot, and add cloves, garlic, cinnamon sticks, bay leaf and dried crushed red pepper and stir to combine all flavors, about 5 minutes.
  4. Stir in coconut milk, tomatoes, lime juice, potatoes, carrots, ginger, curry powder and ½ teaspoon salt and bring to a boil.  
  5. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 1.5 hours.  If using a dutch oven, place in a preheated 350 degree oven and cook for 2 hours.
  6. Remove cinnamon sticks and bay leaves and serve over cooked rice.

Cross Creek Ranch Meats Used in Recipe