24th November 2017

Goan Roast Beef

This is a variant of the Goan Roast Beef. The meat is tastier and juicier. 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. 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.

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.

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