This is a variant of the Goan Roast Beef. It uses tomato. The meat turns out tastier and juicier. Only downside to preparing the Goan beef roast with tomato is that it cannot be kept for a long time like the other variant. It has to be consumed in a day or two. You can use this to make tasty sandwiches or serve as a starter or appetiser. You can also use the meat to make a Goan Beef Chilly Fry.
Serves: 10 to 12
Prep. Time: 30 Mins. + 8 + Hrs. (marination)
Cooking Time: 2 ½ Hrs.
Ingredients – Part I:
- Boneless Beef (cut into chunks) – 1.5 Kg.
- Beef Fat – 50 gms. (optional)
- Onions (coarsely sliced) – 3 medium
- Tomatoes (coarsely chopped) – 3 medium
- Kashmiri Red Chillies (stemmed & broken) – 6
- Black Pepper Corns – 8 to 10
- Cloves – 6
- Cinnamon (broken) – 2 inch piece
- Ginger – 2 inch piece
- For the Marinade:
- Black Pepper Corns – 1 tsp.
- Cloves – 12
- Cinnamon – 1 ½ inch piece
- Cumin – ¾ tsp.
- Turmeric Powder – ¾ tsp.
- Palm Vinegar – 5 to 6 tbsp.
- Garlic 15 cloves
- Limes – 2 small
- Sugar – 1 ½ tsp. or to taste
- Oil – 3 tbsp.
- Salt – 2 tsp. or to taste
Step 1: Wash the meat and drain well. Apply salt and lime juice and leave in the refrigerator for 1 hour.
Step 2: Grind all the ingredients listed under marinade using the vinegar to a fine paste.
Step 3: Pierce the chunks of meat all over with a fork. Use the marinade and coat the pieces well. Marinate for 8 hours or overnight in the refrigerator (the meat will release its juices during marination but do not discard this).
Step 4: When you are ready to cook the meat, heat 3 tbsp. oil in a thick bottomed pan. Add the cinnamon, cloves and pepper corns and sauté for a few seconds on low heat. Next add the onions and sauté for 2 minutes till it changes colour. Add the ginger, mix and then add the tomatoes and cook till they turn soft.
Step 5: Add only the chunks of marinated meat to the pan and cook on low heat whilst turning the meat over for 8 to 10 minutes to lock the flavours. Next and the liquid of the marinated meat, sugar and the broken red chillies and cook covered on low heat for 2 hours of till the meat is about 80 % done. Switch off the heat and allow to cool a bit.
Step 5: Remove the chunks and make ½ cm thick slices. Put the slices back into the pan and cook covered for another 10 to 15 minutes till the meat is cooked as per your liking.