FRESH Beef Casserole Pieces(Curry Cut)

Beef curry pieces are cut in-store from chuck and shoulder, chosen deliberately because these hard-working muscles are full of collagen. Over a long braise that collagen melts into gelatine, so the meat gets softer and the gravy richer, where lean cuts like rump would only toughen and dry. Around 26g protein per 100g cooked. Brown the pieces in batches to build flavour, then braise at a low simmer for 2 to 3 hours until the meat is spoon-tender. It is the foundation of a South Asian beef curry, a Sri Lankan black curry, a stew or a casserole. If the meat is still firm at the 90-minute mark, it needs more time, not more heat. Cut into even chunks so everything cooks at the same rate.