A delicious beef roast made with a combination of spices and tomato sauce, fried to perfection – a Kerala special.
Like I mentioned in a previous post, beef is a must in most Catholic houses. In the past, it was made by boiling beef pieces in its gravies for hours and then frying it over low heat in large urulis. In the traditional method the uruli, a large bell metal cookware is kept on a brick stove and the fire is lit with wood . The meat is then added to this vessel and cooked for a long time stirring every now and then. Fast forward to the present and you have pressure cookers and non stick frying pan with a wonderful, powerful fuss free gas stove to do the job for you. Whatever be the case, I always feel that the slow cooking and roasting of the beef is infinitely more delicious and tasty.
KERALA BEEF ROAST
Adapted from Magic Oven
- Beef – 1 kg
- Pepper – 1 1/4 Tbsp
- Ginger – 1 inch piece
- Garlic – 7
- Turmeric – 1/2 tsp
- Vinegar – 1 Tbsp
- Red Chili powder – 1 Tbsp
- Coriander powder – 1 Tbsp
- Garam Masala – 1 tsp
- Tomato – 1 pureed
- Tomato ketchup – 1 1/2 Tbsp
- Oil – 5 Tbsp
- Cut the beef into small bite sized pieces. Wash thoroughly under running water. Strain excess water.
- Grind the pepper, ginger, garlic, turmeric powder, vinegar and some salt to a fine paste.
- Apply this masala paste on the beef and mix all over. Leave to marinate for an hour or two.
- Take a pressure cooker and cook the beef in it till it is 3/4 done. I say 3/4 done because we will be frying this beef again. If it is too soft the beef will break up in pieces.
- Do not add water to the beef while cooking. It will release water while cooking. After cooking separate the beef pieces from the gravy (there should be at least 1/2 cup of gravy left).
- In a large kadai heat the oil. When the oil is slightly hot, ass the red chili powder, coriander powder and the garam masala powder and mix well. Keep stirring till the raw smell is gone.
- Add the tomato puree and the tomato sauce to the masala and mix well. When the oil starts clearing at the edges add the beef gravy and boil till thick.
- Add the beef pieces and keep stirring till the masala dries up and coats the beef on all sides.
- You can keep frying the beef till it attains a dark brown black color.
- For others who like it semi dry, stop the cooking procedure when the gravy dries up and the beef is well coated.
- Serve hot, garnished with curry leaves .
- You can also used thenga kothu (coconut pieces) in this dish too.