Get a good quality vinegar... not white.. balsamic or brown vinegar is fine....
finely chop the mint and place the mint and the vinegar together in a jar. Add salt and pepper to season. Leave for at least 24 hours before serving
but I tend to leave it longer a few days to a week before use.
For a beef curry I would use a cut such as Gravy beef which stews up superbly tender along with producing the thick richness that the cut of meat is
Commonly blade beef is used but I prefer the gravy beef.
This content community relies on user-generated content from our member contributors. The opinions of our members are not those of site ownership who maintains strict editorial agnosticism and simply provides a collaborative venue for free expression.