Whether you’re making a curry with Indian or Thai flavors, featuring beef as the protein choice can lead to a meal that is hearty and rich. However, the cut of beef you choose is paramount to the success of your dish. While it may be tempting to pick something that comes together quickly so you can enjoy a delicious curry on a busy weeknight, the best cut of beef for a curry is one that is cooked low and slow. A successful beef curry should have meat that is so tender it nearly falls off the fork. To achieve that, you need time on your side — usually around two hours — so it’s best to reserve this dinner for the weekend or an evening when you aren’t in a rush.
But exactly what are the best cuts of beef for this type of cooking? At the store, you may find pre-diced packages of beef stew meat, which most commonly consist of chuck or round roast cuts. Since chuck comes from the cow’s shoulder and the round comes from the back legs, two parts with plenty of muscle, they are both tougher cuts of meat. While the pre-diced packages offer the time-saving convenience of having already been chopped into pieces, you’ll also be able to find whole cuts of chuck or round roasts at most supermarkets if you prefer.
Why tough cuts are best cooked low and slow
Hearing a cut of meat described as “tough” may not make it sound very appetizing. But there is science behind cooking meat low and slow to transform tough cuts into deliciously tender beef. Chuck and round roasts contain a lot of collagen, or connective tissue, and marbling. When simmered in low heat over an extended period of time, that tissue breaks down into gelatin, essentially dissolving into curry and infusing it with rich flavor. This process is slow, but worth it. The curry sauce will end up having a velvety texture and a hearty, umami flavor that makes each bite taste almost succulent. Plus, the longer cooking process will give the other spices and seasonings plenty of time to meld together for a flavorful dish.
Additionally, the breakdown of the connective tissue in these cuts makes the meat fork tender. As a result, it will essentially melt in your mouth — a stark contrast to the tough cut of raw beef you started with. Like beef stew or a pot roast, beef curry is a flavor bomb of a comfort meal. While you probably won’t be whipping one up on a Tuesday after working all day, cooking the right cut of beef low and slow and letting those curry spices mingle with the meat makes for a delightful, filling meal perfect for a cozy weekend night in.
