Beef Aad Maas is a Goan preparation of beef on the bone. The ribs are the portion of choice for this preparation. The Beef Aad Maas is a spicy, sweet and tangy, all the same time. You can serve the broth with rice or dip into it with pao.
Serves: A Family of Four
Prep. Time: 20 Mins. + Marination
Cooking Time: 1 to 1 ¼ Hour.
- Beef (on the bone) – ½ kg
- Onion (peeled & cubed) – 1 medium
- For the Masala:
- Bedgi Red Chillies (deseeded) – 4 to 5
- Kashmiri Red Chillies (deseeded) – 4 to 5
- Black Pepper Corns – 8 to 10
- Cloves – 4
- Cinnamon – ½ inch
- Cumin Seeds – ¼ tsp.
- Turmeric Powder – ¼ tsp.
- Ginger – ¼ inch
- Garlic – 6 cloves (medium sized)
- Toddy Vinegar – 50 ml
- Kokum [Garcinia Indica] – 3 to 4 petals (optional)
- Tamarind (soaked in 250 ml hot water) – 1 small marble sized ball
- Green Chillies (slit) – 1 (optional)
- Salt – ½ tbsp. or to taste
Step 1: Wash the bone-meat and drain well. Apply ½ tbsp. salt and leave aside for ½ an hour.
Step 2: Grind the ingredients for the masala without the vinegar to a coarse powder. Then add the vinegar and a little water. Grind further but keep the masala paste coarse (you can grind fine if you like too).
Step 3: Marinate the meat with the ground masala paste and leave aside for an hour or overnight.
Step 4: Later, transfer the meat to a pan. Place the cubed onion over the meat. Throw in the kokam (see note below) and pulp and strain the tamarind water into the pan.
Step 5: Place the pan on low heat. After 10 minutes, add 100 to 200 ml hot water. Continue cooking covered for an hour or till the meat is tender. Check for salt or sourness 5 minutes before its done and also throw in the green chilly.
- You can pressure cook the bone-meat too. Pressure cook on high heat till the 1st whistle and then for 30 to 35 minutes on low heat.
- If you like less tangy skip the kokam.
- This recipe was cooked and clicked at ‘Lianne’s Apartment’, Betalbatim, Goa. Thank you Lianne Dias Valadares for the use of your kitchen.