Goan Roast Beef

Ingredients:

1 ½ Kg beef

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.
Method:

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)

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.