Beef Roast

My family enjoys roasts & beef roast is definitely one of our favorites but we do not make it very often. This version of beef roast is my own take on roast which is very simple, quick & easy one.I always make this roast in a pressure cooker & it turns out just the way we like it…soft & succulent! I love the Kashmiri chillies & the bruised ginger in the roast. When I fix sandwiches, stir fries or a beef roast salad, I add the soft Kashmiri chillies & the ginger which really makes it delectable.

Beef roast like most meat roasts, are very handy to fix quick meals, make stir fries  or wonderful at a pot luck. You can enjoy it sliced with French fries, baked potatoes, Hasselback potatoes, potato mash or wedges. It is a must have at Goan festive occasions & celebration parties.

These roast slices are wonderful in a sandwich, in a salad or relish it with your drinks. It stays well in a fridge. You can create wonderful & unique dishes with this roast. It goes well with a pulao or even as a side. It is a great dry lunch & ideal for children, working people & bachelors…

Even though there are several ways of roasting, you may like this one …Do try this delicious roast & enjoy! 😀

Ingredients :

For the Marinade :

• 1 kg Beef (undercut or sirloin)
• 3 one inch pieces fresh Ginger (peeled & bruised)
• 1 tbsp. fresh Ginger paste
• 50 gms. fresh Garlic paste
• 1 tsp. Turmeric pwd.
• 6 Peppercorns
• 5 Cloves
• 2 one inch Cinnamon Sticks
• Juice of 2 Limes or a dash of Vinegar
• 4 tbsps. Vegetable Oil/Ghee
• 4 dry Kashmiri Chillies (destemed, deseeded & broken)
• 1 cup Water
• Salt to taste

Procedure :
Wash the chunk of beef & drain well.

Pierce with the fork all over the meat.

Rub ginger-garlic paste, turmeric pwd., lemon juice & a little salt all over the meat.

Marinate for about 4 hrs. or preferably overnight in the fridge.

Heat the pressure cooker body with oil/ghee till hot.

Add broken dry Kashmiri chillies, peppercorns, cloves, cinnamon sticks, bruised ginger &  sauté  well.

Add the marinated beef & sauté till the meat is browned on all sides.

Add 1 cup water or more if required.

Pressure cook upto 4-5 whistles till the meat is tender.

Let the cooker cool down & then open it.

If there is excess water then let the meat cook with the pan open.

Reduce till the gravy is thick.

Let the meat sit in the gravy till it absorbs the flavors.

You may baste the meat with the thick gravy from time to time.

After the chunk of roast cools down cut into slices & serve with fries.

Tips & Variations :
You may use a meat tenderizer or fresh raw papaya paste if easily available to tenderize the meat if you are not sure about how tender the cut of meat is.

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