Ingredients
Aniseed Beef
- 1 teaspoon anise
- 1 teaspoon coriander seeds, whole
- 10 grams white long grain rice
- 5 pods cardamom
- 1 stick cinnamon
- 2 --- cloves
- 2.5 centimetres ginger root peeled
- 5 cloves garlic
- 200 grams Greek plain yoghurt
- 750 grams gravy beef cubed
- 3 --- Onions (medium) quatered
- 1 --- red chilli, fresh
- 3 tablespoons oil
- 1/4 teaspoon tumeric powder
- 1 tbsp Coriander (fresh)
- 2 salt
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place aniseeds, coriander seeds and rice into bowl. ROAST 5mins/120C/speed 2. Allow to cool a little and ensure the measuring cup (MC) is in place, then GRIND 25sec/speed 8. Put aside.
ROAST cardamon, cinnamon and cloves 5mins/120C/speed 2. Allow to cool a little and then ensure the MC is in place. Add ginger and garlic. GRIND 15sec/speed 8.
ADD 60g of the yoghurt (reserving the rest for later). COMBINE 10sec/speed 5. Scrape down sides of bowl and lid.
Add the gravy beef. Stir for 2 min/
"Counter-clockwise operation" speed 
"Gentle stir setting" Remove and set aside Yoghurt has a tenderising effect, and left too long the beef will likely break up or dissolve altogether! Keep the time to under 30mins if you have to step away...
Rinse the bowl.
Place quartered onions into the bowl together with the chilli, chopped into thirds. CHOP 7sec/speed 5. Scrape down bowl. ADD oil and SAUTE for 6mins/
"Gentle stir setting" /"Counter-clockwise operation" /120C with the MC removed. After it has had its time marinating, return the beef to the bowl. SAUTE 5min/speed 1/
"Counter-clockwise operation" /120C with the steaming basket in place of the MC.Add remaining yogurt and aniseed/coriander mixture from Step 1. Add ground tumeric and salt. COOK for 25mins/110C/
"Counter-clockwise operation" /speed 1 Test meat for doneness during cooking as different cuts of beef will need different cooking times.
Put steaming basket on top of lid in place of the MC to help reduce the sauce and cook a further 10mins/110C/
"Counter-clockwise operation" /speed 1. Test meat for doneness and increase time if needed.Place curry into Thermoserver and stir through fresh coriander. Season to taste with salt and pepper. Serve with steamed jasmine rice.
Method
Tip
The longer you leave the beef to marinate, the more time the yoghurt has to work on the meat, making it very tender. If you do leave it for more than an hour, reduce cooking time as you may end up liquefying the beef!
I used 1 and a half red chillies (I like it spicy) but of course adjust this to your taste, or omit the chillies altogether.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Timepooor_groomer - I'm sorry I haven't replied earlier. Star anise and aniseed are different. You can buy aniseed in most health food shops. I have tried this recipe with star anise and you just don't get the same depth of flavour. Aniseeds appear very much like fennel seeds. They have a much stronger liquorice flavour than star anise. Once again, I apologise for the late reply! Happy cooking!
" 'Tis an ill cook that cannot lick his own fingers..." Romeo & Juliet, Act4,scii
when you say aniseeds, do you mean star anise? or something else i'm unfamiliar with?