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Dinner recipe · from the recipe book

Black Pepper Beef and Cauliflower Sukka

Tender beef chuck braised until the pan is dry, then tossed with cauliflower in a toasty coconut, black pepper and coriander masala, served over basmati-style rice.

Black Pepper Beef and Cauliflower Sukka

Ingredients

  • 1¼ lb600 gBoneless beef chuckcut into 1-inch cubes
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1½ medium160 gYellow onionthinly sliced
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • ⅓ cup30 gSweetened shredded coconut
  • 2 tbsp30 gCanola oildivided
  • 1½ tbsp8 gGround coriander
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gBlack pepper
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gCrushed red pepper
  • 1 tsp6 gSaltdivided
  • 3¾ cups900 gWaterdivided
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: cube the beef chuck, cut the cauliflower into florets, slice the onion, mince the garlic, grate the ginger and chop the cilantro.
  2. In a dry Dutch oven over medium heat, toast the coconut, stirring, until golden, 3 to 4 minutes; tip it into a small bowl and set aside.
  3. Toss the beef with the turmeric and half of the salt.
  4. Heat half of the canola oil in the Dutch oven over medium-high heat and brown the beef in batches, about 6 minutes; transfer to a plate.
  5. Add the onion to the pot and cook until deep golden, about 8 minutes. Stir in the garlic and ginger for 1 minute, then the coriander, cumin, black pepper and red pepper flakes for 30 seconds.
  6. Return the beef and add 400 g of the water. Cover and simmer gently until the beef is fork-tender, about 75 minutes (well past 145°F (63°C)).
  7. Meanwhile, bring the rice, the remaining 500 g of water and a quarter of the salt to a boil in a saucepan, cover, cook on low 15 minutes, then rest 10 minutes off the heat.
  8. Uncover the beef, add the remaining canola oil, the cauliflower and the remaining quarter of the salt. Cook uncovered over medium-high heat, stirring, until the liquid is gone, the masala clings and the cauliflower is tender and browned at the edges, 12 to 15 minutes.
  9. Stir in the toasted coconut and the lime juice, scatter with the cilantro and serve over the rice.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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