25th September 2018

Pepper Beef

Follow simple steps and make a relishing pepper beef. The pepper beef can be served with hot rice or chapatis or pao. The beef will surely be wiped out when you serve it. But in case you have some leftovers, you can dry the gravy and use it to make a yummy sandwich.

Serves: 6 to 8 Persons

Prep. Time: 20 Mins. + 2 hrs + (marination)

Cooking Time: 45 to 50 Mins.


  • Beef (boneless) -1 kg.
  • Onions (sliced) – 2  to 4 medium
  • Tomatoes – (sliced) – 2 medium
  • Potatoes (peeled & Sliced) – 2 medium
  • Capsicum (sliced) – 1 medium
  • Dry Red Chillies (stemmed & broken) – 2
  • Black Pepper Corns – 10 to 12
  • Cinnamon – 2 inch
  • Cloves – 8
  • Bay Leaf – 1
  • Turmeric Powder – ½ tsp.
  • Lime – 1 big
  • To be ground to a fine paste (marinade):
    • Garlic – 10 to 12 cloves
    • Ginger – 1 inch
    • Black Pepper Corns – 1 tbsp.
    • Palm Vinegar – 2 tbsp.
  • Sugar – 1 tsp. (optional)
  • Oil – 2 tbsp. + 3 tsp.
  • Salt – 2 tsp.

Step 1:     Slice the beef. Wash and drain well. Apply 2 tsp. salt and lime juice and leave aside.

Step 2:     Grind the ingredients listed under marinade and marinate the beef with this paste. Leave in the refrigerator for 2 hours to overnight.

Step 3:     When you are ready to cook the beef, remove it from the refrigerator and let it come to room temperature.

Step 4:     Heat 2 tbsp.  oil in a pressure pan and add the cloves, cinnamon, pepper corns and bay leaf. Saute for a few seconds on medium heat. Add the marinated meat and cook on high heat for 8 to 10 minutes turning over once in between. The meat will leave its juices and change colour. Now add the broken red chillies, sugar (optional) and turmeric powder.

Step 5:     Put on the lid of the pressure pan and cook on high heat till the first whistle. Reduce the heat to low and cook for 25 to 30 minutes.

Step 6:     After 30 minutes, switch off the heat and release the steam to open the pressure cooker. Arrange the sliced potatoes over the meat and close the lid. Pressure cook on medium heat till the first whistle. Switch off the heat and allow the cooker to open naturally.

Step 7:     Meanwhile heat 1 tsp. oil in a frying pan and fry the onion slices till light brown and then set them aside. To the same pan add another 1 tsp. oil and fry the capsicum till tender. Keep aside.

Step 8:     Open the pressure cooker and take out the potatoes and place on the frying pan with 1 tsp. oil. Fry the cooked potatoes till light golden. Keep aside.

Step 9:     Add the tomatoes to the meat and cook on low heat for 5 minutes. Finally add the fried potatoes, onions and capsicum and mix well. Serve hot.


  • Cooking time will depend on the cut of meat.


  1. I have tried most of your recipes they are very good. Yesterday I tried beef chilli it was very good. Could you tell me for MAYONISE there is any preservative so that I can store it.
    Thanks God bless you.

    • Thank you so much for your kind words. We try to be as descriptive as can be so that whatever you try out turns out well. Regarding the mayonnaise, we’d prefer you make small lots so that it is flavoursome and most importantly there is no risk of salmonella poisoning. We prefer not to use additives / preservatives because the essence of home cooking is to have things fresh and free from all of these.

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