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Beef Chitarnee (Chuck) and Turmeric roasted potatoes

Serves 4-6

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Beef Chitarnee

This recipe for Beef Chitarnee is sourced straight from one of our absolute favourite cookbooks, “The Monday Morning Cooking Club.” It is a spectacular sweet and sour dish with a rich onion sauce that is unique to the Baghdadi Indian community. By using our premium grass-fed Wagyu chuck (or blade), this slow-cooked heirloom dish becomes exceptionally luxurious, making it hands down one of my most favourite ways to utilize our Wagyu chuck.

Turmeric-Roasted Potatoes

These vibrant, golden potatoes are the perfect side for a rich curry. By par-boiling them with turmeric and roughing the surfaces, you create a beautiful contrast of a fluffy interior and a crunchy exterior.

Ingredients

Beef Chitarnee
  • 1 kg Wildwood Hill Wagyu chuck steak
  • 125 ml (1/2 cup) vegetable oil
  • 1 kg onions, finely chopped
  • 1 red capsicum, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon crushed garlic
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 500 g ripe tomatoes, chopped
  • 140 g tomato paste
  • 1 tablespoon sugar
  • 80 ml (1/3 cup) brown vinegar
  • 6 fresh curry leaves
Turmeric-Roasted Potatoes
  • 1 kg Desiree or Pontiac potatoes, peeled and quartered
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons Wildwood Hill Wagyu beef tallow

 

Method

Beef Chitarnee
  1. Cut the chuck into 5 cm pieces and set aside.
  2. Heat the oil in a frying pan and fry the onions, capsicum, and salt on medium heat for 10–15 minutes until the onions are golden brown.
  3. Add the ginger and garlic and cook for a few minutes, stirring.
  4. Add the chuck and all the spices and brown the meat well.
  5. Add the tomatoes and tomato paste and cook for about 2 hours, or until the meat is tender.
  6. Stir through the sugar, vinegar, and curry leaves and cook for a further 5 minutes.
  7. Serve with turmeric-roasted potatoes.
Turmeric-Roasted Potatoes
  1. Preheat the oven to 220°C.
  2. Boil the potatoes and turmeric in salted water for 5 minutes, then drain off the water.
  3. Cover with the lid and shake the potatoes vigorously to rough the surfaces a little.
  4. Put the potatoes in a greased baking dish.
  5. Heat the tallow in the oven in a heatproof jug for 5 minutes, then pour it over the potatoes.
  6. Bake for 40 minutes, tossing the potatoes occasionally, until crisp and golden.
  7. Sprinkle with salt.
Tips

The Slow-Cook Advantage: When cooking Wildwood Hill Wagyu, you can gently extend the braising time because the higher healthy fat content and quality collagen found in grass-fed Wagyu prevent the meat from drying out. This results in a superior, melt-in-the-mouth texture and a richer sauce infused with Omega-3s.

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Beef Chitarnee (Chuck) and Turmeric roasted potatoes

Serves 4-6
Beef Chitarnee

This recipe for Beef Chitarnee is sourced straight from one of our absolute favourite cookbooks, “The Monday Morning Cooking Club.” It is a spectacular sweet and sour dish with a rich onion sauce that is unique to the Baghdadi Indian community. By using our premium grass-fed Wagyu chuck (or blade), this slow-cooked heirloom dish becomes exceptionally luxurious, making it hands down one of my most favourite ways to utilize our Wagyu chuck.

Turmeric-Roasted Potatoes

These vibrant, golden potatoes are the perfect side for a rich curry. By par-boiling them with turmeric and roughing the surfaces, you create a beautiful contrast of a fluffy interior and a crunchy exterior.

Ingredients

Beef Chitarnee
  • 1 kg Wildwood Hill Wagyu chuck steak
  • 125 ml (1/2 cup) vegetable oil
  • 1 kg onions, finely chopped
  • 1 red capsicum, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon crushed garlic
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 500 g ripe tomatoes, chopped
  • 140 g tomato paste
  • 1 tablespoon sugar
  • 80 ml (1/3 cup) brown vinegar
  • 6 fresh curry leaves
Turmeric-Roasted Potatoes
  • 1 kg Desiree or Pontiac potatoes, peeled and quartered
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons Wildwood Hill Wagyu beef tallow

 

Method

Beef Chitarnee
  1. Cut the chuck into 5 cm pieces and set aside.
  2. Heat the oil in a frying pan and fry the onions, capsicum, and salt on medium heat for 10–15 minutes until the onions are golden brown.
  3. Add the ginger and garlic and cook for a few minutes, stirring.
  4. Add the chuck and all the spices and brown the meat well.
  5. Add the tomatoes and tomato paste and cook for about 2 hours, or until the meat is tender.
  6. Stir through the sugar, vinegar, and curry leaves and cook for a further 5 minutes.
  7. Serve with turmeric-roasted potatoes.
Turmeric-Roasted Potatoes
  1. Preheat the oven to 220°C.
  2. Boil the potatoes and turmeric in salted water for 5 minutes, then drain off the water.
  3. Cover with the lid and shake the potatoes vigorously to rough the surfaces a little.
  4. Put the potatoes in a greased baking dish.
  5. Heat the tallow in the oven in a heatproof jug for 5 minutes, then pour it over the potatoes.
  6. Bake for 40 minutes, tossing the potatoes occasionally, until crisp and golden.
  7. Sprinkle with salt.
Tips

The Slow-Cook Advantage: When cooking Wildwood Hill Wagyu, you can gently extend the braising time because the higher healthy fat content and quality collagen found in grass-fed Wagyu prevent the meat from drying out. This results in a superior, melt-in-the-mouth texture and a richer sauce infused with Omega-3s.

Website: www.wildwoodhill.com.au | Email: info@wildwood.com.au | Phone: 0412 424 303