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Best beef curry

Image of delicious Best beef curry

It’s pretty hard to beat the comfort and satisfaction that you get from eating a bowl of curry, especially when the beef is deeply crisped and tender, the rice is piping hot, and the sauce is well-spiced.

Well, we have good news: This recipe is exactly that!

Braising the beef in the coconut milk and spice mixture allows all of the flavours to mingle, resulting in an amazingly flavourful curry. 


Recipe Ingredients

900 g Park Hill Farm’s  braising steakshin beef or stewing steak cut into 3cm long pieces, and about 1.5 cm tall. Larger pieces will take longer to cook, and will taste just as good.


Freshly ground black pepper

2 tbsp. vegetable oil 

1 medium onion, diced

4 garlic cloves, finely grated

7cm piece ginger, finely grated

1/2 tsp. ground cinnamon

1/4 tsp. cayenne

3 tbsp. curry powder

2 (400ml) cans unsweetened coconut milk

Yogurt, for serving

Naan, for serving

Lime wedges, for serving


  1. Season Park Hill’s meat generously with salt and pepper. In a large pan over medium high heat, heat oil. Add Park Hill’s beef and cook, flipping once, until deeply golden, 3 to 5 minutes per side. Transfer to a plate.
  2. Add onion to pan and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add coconut milk and bring to a simmer. Lower heat to low, add beef, and continue to simmer until fork tender, about 1 1/2 hours for braising steak, and 2 1/2 hours for shin or stewing steak, Great if you are using a slow cooker just before you come home from work.
  3. Serve with yogurt, naan, and lime wedges.
  4. ENJOY, and cook double the amount for to enjoy effortlessly later in the month!
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Rib of beef with port and stilton gravy

This is a recipe from the BBC Good Food website – it’s one of Nigella Lawson’s most popular recipes!

Serves: 8 – 10

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours


For the meat

3.8kg/8lb 6oz Park Hill Farm’s South Devon beef fore rib (a four-rib joint)
2 onions, cut into 1cm/½in rounds 
2 tbsp garlic oil, or vegetable oil 
1½ tsp Maldon salt or 1 tsp table salt 
1 tsp dried thyme 
½ tsp cayenne pepper 

For the port and Stilton gravy

2 tbsp fatty juices from the roast beef tin, plus extra to finish 
1 tbsp plain flour 
125ml/4fl oz ruby port 
500ml/17fl oz beef stock, heated 
125g/4oz Stilton cheese 
1 tsp redcurrant jelly 
salt and freshly ground black pepper