Beef Black Pepper Roast

 

BEEF BLACK PEPPER ROAST

Beef cooked in Kerala style with a generous amount of black pepper and slow roasted to perfection when you need to satisfy that spicy craving 

Course Main Course

Cuisine Indian

Keyword Beef, Kerala, Meat

Prep Time 15minutes minutes

Cook Time 1hour hour 10minutes minutes

Total Time 1hour hour 25minutes minutes

Servings 5 people

Author Sneha George

Ingredients

• 1 kg Beef
• 1 medium Onion thinly sliced
• 1 cup Shallots
• 1 tbsp Ginger garlic paste
• 4 Green chillies slit longitudinally
• A sprig of Curry leaves
• 1 1/2 tbsp Kashmiri Chilly Powder
• 1/2 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp Crushed black pepper
• 1/2 tsp Garam masala
• 1/2 cup Coconut slices
• 1 medium Tomato chopped
• 1/4 cup Water
• FOR ROASTING
• 1 medium Onion thinly sliced
• 1 tbsp Ginger garlic paste
• 1 tbsp Chopped garlic
• 1/2 + 1/2 tbsp Finely ground black pepper powder
• A sprig of Curry leaves
• 2 + 2 tbsp Coconut oil

Instructions

• Heat a pressure cooker in medium heat and when hot add in coconut oil. Add in the sliced onions and shallots when oil is hot and saute till they turn golden brown.
• Add in coconut slices, curry leaves, green chillies and ginger garlic paste and saute well till raw smell goes.
• Now lower the flame and add in each powder in this order and saute each separately for a minute – starting with Turmeric powder followed by Coriander Powder followed by Garam Masala and then crushed black pepper followed by Kashmiri Chilli Powder. Add salt as needed.
• Then add in chopped tomatoes and cook well  for 3 to 5 minutes till they are mashed into a paste form.
• Now add in the beef pieces and mix well for 1-2 minutes.
• Add in the water and mix well and close pressure cook and cook for upto 2 to 3 whistles (time can vary depending on the cut and type of beef) – beef should be 80 percent cooked when done. It takes 15 to 20 minutes usually when done. Then open the pressure cooker once pressure releases naturally.
• Let the water evaporate and the gravy thicken. Once it’s a semi gravy form, stop from flame and let it cool.
• Keep the beef for 1 hour minimum or overnight for better flavours before starting to roast again.
• To start roasting, heat a kadai or round bottomed pan and add in coconut oil. When hot, add in sliced onions. Saute till golden brown.
• Now add in ginger garlic paste and curry leaves and saute on medium heat for 1-2 minutes.
• Then add in the previously cooked beef pieces to this and mix well. Cook on low flame for around 5 minutes. Open and add in finely ground black pepper powder and chopped garlic after 5 minutes and again keep cooking.
• Add in more finely ground black pepper and keep roasting on low flame till colour becomes dark brown. Takes approximately 10 to 12 minutes.
• Switch off flame and serve hot 😊

Notes

• I use Chuck roast or Roasting joint cut for this type of preparation.
• Chuck Roast has lesser fat compared to Roasting joint and also needs slightly more cooking time than the latter.