Goan Roast Beef



1 ½ Kg beef (I used tenderloin)

2 medium size onion chopped

3 Kashmiri chilies broken in half

3 tbsp roast beef masala

2 lime (juice)

½ tsp turmeric powder

2 tsp ginger and garlic paste

1 Maggie cube (dissolved in 4 tbsp. warm water)

3 tablespoon oil

Salt to taste

For Roast beef masala:

Grind the below ingredients

This is for 4/5 kg beef

9 Cardamom

40 gms cinnamon stick

32-35gms Black peppercorns

25 gms cumin seeds

20-22 gms cloves


After grinding the above masala just use 3 tablespoon and save the rest for later.

*** Normally for beef tenderloin I don’t use pressure cooker, but since I was in a hurry I had too.

**** For other cuts of meat try cooking it for 3 / 4 whistles (depending on the cut of meat used)  on medium heat and then keep it on low heat for about 15 mins.


1. Clean the meat and cut it into medium size (I made 4 pieces). With a fork or a knife tip pierce the meat in a few places, this will allow the marinade to seep in the beef.

2. Now marinate the beef by applying salt, lime juice, ginger and garlic paste, turmeric, Maggie cube and roast beef masala. Let the beef marinate for about 2 to 3 hours.


3. Take a pressure cooker, add 3 tablespoon oil and sauté the onion till they are translucent.

4. Add the chilies and cook for a minute.


5. At this point add the beef pieces along with all the marinade and stir.


6. Now add little water (just to soak the meat pieces and enough to cook the meat)

7. Close the pressure cooker and cook for 2 whistles on medium heat, then reduce the heat to low and cook it further for about 10 mins.

8. Release all the steam and open the pressure cooker (easy to open once the steam is released)

RB4.1Roast beef-beef roast-goan-goa

9. Stock/sauce is essential, so please don’t dry the stock completely.

(I normally save about 80 ml of this lovely stock/sauce to be used later while making beef chili fry)

10. Let the meat cool to room temperature.

11. After slicing the beef to the desired thickness, put it back in the sauce/stock and cook it for further 2/3 mins.



** From the 4 pieces I cut 2 pieces into slices and kept the other 2 pieces for chili fry.

Bon Appetit.


28 Comments Add yours

  1. Brenda Kenneth says:

    What is the quantity of the roast beef masala to be ground? Appreciate a reply. Thank you.


    1. alvesnaaron says:

      The masala shown in the picture is for approximately 4-5 kgs beef (Picture of the plate with ingredients).
      I used 1.5 kg beef for that I put 3 tablespoon ground roast beef masala.


      1. Brenda Kenneth says:

        Thanks you so much. It’s appreciated. Can you be kind enough to
        advise me as how much of each dry ingredient? I can count the number
        of green cardamoms in the picture. But would appreciate approximate
        quantities forward the peppercorns, cloves? Cumin and cinnamon.
        Thanks in advance. Regards.


      2. brenda kenneth says:

        Thank you so much for your response. It is appreciated. Regards


      3. Nancy De Souza says:

        Your recipes are very authentic – just noticed garlic on the plate but the recipe does not say garlic


      4. alvesnaaron says:

        Thanks Nancy… those are Cardamoms not garlic 🙂


    2. Elton Menezes says:

      Hello Brenda,

      I have converted the grams into tablespoons to help you out.
      5.5 to 6 tbsp – cinnamon (ground)
      6 tbsp – peppercorns (ground)
      3.5 to 4 tbsp – cumin (ground)
      4 tbsp – cloves (ground)
      9 nos. – cardamom (whole) – This one you already knew.
      Most of the above mentioned spices are irregular in shape and size hence i have mentioned ‘ground’ since the measurements are more accurate in the powdered form.

      This might help you out in the future for your various measurement references.

      Hope i helped out in a satisfactorily manner.


      1. alvesnaaron says:

        thanks Elton…


      2. brenda kenneth says:

        Thank you so much for your response. It is appreciated. This will definitely help. Regards


  2. Crispina says:

    Can you pls advice quantities of the dry ingredients to make the roast masala Thanks.


    1. alvesnaaron says:

      Hello Crispin.. I have added the quantity for the masala above the picture, this quantity is for 4/5 kg beef…..since I was using 1.5kg I just used 3 tablespoon. ..


  3. alvesnaaron says:

    Hello Brenda

    I have listed the ingredients just about the masala plate picture. ..


  4. Adna says:

    Keep up the good work. Looking forward to many more recipes.


  5. Lourdes Afonso says:

    The recipe sounds very good and the pics are of great help in making the dish. What I am going to ask may sound silly…am actually grinding the masala now into a wet paste, I hope it is right…and it does not have to be ground dry. Thank you.


    1. alvesnaaron says:

      Hello Lourdes,

      its a dry masala powder that you can store and use as and when you want …. not a wet paste..


  6. Steve says:

    Is it for 4-5 kgs or 4/5 th of a kilo?


    1. alvesnaaron says:

      The masala is for approx. 4kg to 5kg meat.


  7. Blossom says:

    I really like your site. The explanation n the pics are very helpful. I have tried a lot of your recipes. Loved them all. The sorpotel was really delicious. I will try this roast recipe soon. I usually put a little of green masala along with the roast masala but now will try only with roast masala. I also like the way you reply to the queries . Thanks a lot. God bless you n fly


    1. alvesnaaron says:

      Hello Blossom,

      Give it a try and do let me know if you have any queries. Stay blessed.


  8. guillo c. dsouza says:

    what quantity masala should I use to make 1 kg roast


    1. alvesnaaron says:

      Check my new “Goan Pork roast” post I have given quantities for 2 kg just divide that by 2.


  9. Blossom says:

    Tried this recipe. It was delicious. I am expecting some guest next month. Just wanted to know how many days in advance I can make this n keep in the freezer because I will be busy with the guest once they arrive. Thanks a lot. God bless you n fly.


    1. alvesnaaron says:

      You can make it 3 days in advance and refrigerate.


  10. Hazel says:

    Thank you so much for this recipe, I tried it and it turned out just the way I remember it from my childhood.Appreciate your detailed instructions and the pictures. Keep up the good work!


    1. alvesnaaron says:

      Thanks for the lovely feedback.


  11. Celix Pereira says:

    Thanks to you Alves on my way to being a masterchef.
    Made pork solantulem, goan curry, beef roast, xacuti masala, tisreo dry n few other dishes with your recipes.
    All came super well. Blessings


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