Beef Kuzi (Kuzi Daging)

I cooked Beef Kuzi for my family Chinese New Year Reunion. I was very unhappy with the dish because it tasted funny hah...hah... Everyone else who ate it said it was OK but I knew it was not.

There was quite a bit leftover and I intended to throw it away. But my mum stopped me and insisted that I freeze the curry for her to take back to Kuala Terengganu.

Reluctantly, I put them away in two plastic boxes and in my heart, I was already determined to cook a fresh batch for my mum. I mean, I couldn't let her take home lousy food, could I?

So on the 6th day of CNY, I spent the morning cooking Beef Kuzi again. This time it was going to be properly executed. No mistakes.

The important thing to remember is that you must saute the beef with the dry spices even if you intend to complete the cooking process in a slow cooker. Don't ever consider mixing the spices with the liquids before pouring it into the pot of beef.

That was the mistake I made when I cooked the first batch of kuzi. I wanted to avoid the spices sticking to the wok, since I was going to transfer the beef into the slow cooker anyway.

The spices must come into contact with the hot oil for at least a good 10 minutes in order for the aroma and flavors to develop, failing which you will end up with a very flat tasting kuzi. Lesson learnt.

I packed the freshly cooked Beef Kuzi into 2 plastic boxes and once they were cool, I put them into the freezer on quick freezing mode. Then I got on to cooking the other dishes I was going to serve for that evening's dinner.

When the evening was over, I reminded my mum about the Beef Kuzi. Mum was not in the best of moods as she was not feeling well. I took out both boxes of Beef Kuzi but mum insisted on taking only one. I was disappointed because both boxes were meant for her. Anyway, I didn't make a big deal of it and kept the other box for myself.

Last weekend I decided to take it out from the freezer together with one container of leftover Nasi Tomato (yes, from the reunion dinner) for lunch. I heated the Beef Kuzi and I must say that it looked magnificent. Look....

It was thick and oily and shiny and it smelt so good. Then I steamed the Nasi Tomato (recipe here). Earlier I made a small portion of acar. I was reliving the reunion dinner again except that this time I was in my grubby tee shirt and shorts and my hair was a big mess.

The Nasi Tomato was good for two portions, I meant to save half for the next day's lunch. Besides, I had a wedding dinner to attend and I should save some stomach space. And then I had my first mouthful of Beef Kuzi.

Wah seh!! This I tell you is one proper kick ass Beef Kuzi. Excuse the language. THIS is how Beef Kuzi should taste like. Sorry, I can't describe it. I was happy to note that mum took home a properly executed Beef Kuzi and that she and dad would have enjoyed it (mum reported back that they did).

I kept adding gravy to my rice and then I kept adding more rice to my plate. What the heck. The wedding dinner was slated to start at 7:00pm sharp. Yeah, sharp like a blunt knife. You know how Chinese wedding dinners are like. I am ready to bet my bottom ringgit that the first course would be served earliest by 8:00pm. So I might as well fill my tummy to the brim right here right now.

Kuzi Daging (Beef Kuzi)

Recipe Source : Adapted from here

Ingredients :

Dry Spice Mix :
- 2 tablespoons ground coriander
- 2 teaspoons ground fennel
- 2 teaspoon ground cumin
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground cinnamon

- 1kg beef, cut into cubes
- 3 cloves garlic, finely pounded
- 1 thumbsized ginger, finely pounded
- 1 teaspoon salt

- 1 tablespoons ghee 
- 3 tablespoons cooking oil 
- 300g big onions, thinly sliced
- 3 tablespoons black raisins
- 100ml tomato puree
- 100ml tomato ketchup
- 200 ml evaporated milk
- 300ml water (adjust according to how much gravy you want)

Method :
1. Combine dry spices in a small bowl and set aside,
2. Marinate beef with ground garlic, ginger and salt. Set aside for 15 minutes.
3. Mix tomato puree, tomato ketchup, evaporated milk and water in a jug and set aside.
4. Heat ghee and oil in a wok.
5. Working in batches, fry sliced onions until crisp and golden brown.
6. Drain fried onions on paper towels and set aside.
7. In the same oil, add the beef and cook until lightly browned around the edges.
8. Add ground spices and keep frying the beef, turning to coat with the spices.
9. Transfer to the beef to a slow cooker, layering the beef and the fried onions.
10. Add tomato puree, tomato ketchup, milk and water.
11. Set the slow cooker to high until liquid come to a simmer and then switch to auto and cook for about 3 to 4 hours or until beef is tender.
12. Add raisins and cook for 10 minutes.
13. Taste and adjust seasoning.

Note 
- I find that this curry tastes much better after a day or two when the flavors are fully developed.
- if cooking on the stovetop, after step 8, add liquids to the beef and simmer on low heat until beef is tender and proceed with step 12 and 13.