This recipe is basically a regular Goan Beef Roast. The only change I've made is taking it a step further and cooking it till it shreds. I wanted to achieve a "pulled pork" style texture, where it's easy, once shredded, to stuff into sandwiches for both adults and kids.
If you would like to have it as slices, just skip the shredding step and cut the roast into slices and serve.
As always, cooking it in the pressure cooker, makes the whole process not only faster, but also renders a nice softness to the beef.
Ingredients:
1.2 kilos of beef
2 tbsps ginger garlic paste
3" stick of cinnamon
12 cloves
20 peppercorns
1/4 tsp turmeric powder
1 lime/lemon
1 tsp cumin seeds
salt as needed
2cups of water
3-4 tbsps of oil
1 tsp tamarind paste (i use store bought from Priya's)
2 tsp sugar
2 large onions finely chopped
3 whole red dried Kashmiri chillies
Method:
In a mixer, grind the cinnamon, cumin seeds, cloves, turmeric powder into a fine powder. Fork the beef all over so that the marinade seeps into it nicely, Marinate the beef with ginger garlic paste, salt and the spice mix and juice of 1 lime. Leave to marinate for a few hours.
In a pressure cooker, heat oil. Add the kashmiri chillies (break these into one inch pieces) and onions and fry till the onions get transluscent. Add the beef and any extra marinade into the cooker. Fry both sides of the beef, searing it, to lock the juices inside. Add the water, and cover the cooker. Turn the heat on high. When it whistles, lower and time for half an hour.
Once it's reached half an hour, open the cooker with a fork underneath the whistle and let out all the steam. Remove the lid. You will now need to put the open cooker, back on the heat to dry up all the liquid.
At this stage, if you wish to have it in slices, simply leave the piece of meat as is. If you want to achieve that "pulled texture", shred it in the cooker, as the liquid is drying up. This will also put more moisture back into the beef. To give it a final burst of flavour, I've added 2 tsps of sugar, and 1 tsp of tamarind paste. Do this mid way through the drying process and also check for salt.
Once the liqud has completely dried, transfer to a serving dish, and store in the fridge once cooled.
Ideal for stuffing in buns both adults as well as in your child's school lunch box.
Note: I prefer once stored in the fridge, to remove a little at a time from the prepared dish when needed, and reheat in the microwave, instead of heating the whole dish
If you would like to have it as slices, just skip the shredding step and cut the roast into slices and serve.
As always, cooking it in the pressure cooker, makes the whole process not only faster, but also renders a nice softness to the beef.
Ingredients:
1.2 kilos of beef
2 tbsps ginger garlic paste
3" stick of cinnamon
12 cloves
20 peppercorns
1/4 tsp turmeric powder
1 lime/lemon
1 tsp cumin seeds
salt as needed
2cups of water
3-4 tbsps of oil
1 tsp tamarind paste (i use store bought from Priya's)
2 tsp sugar
2 large onions finely chopped
3 whole red dried Kashmiri chillies
Method:
In a mixer, grind the cinnamon, cumin seeds, cloves, turmeric powder into a fine powder. Fork the beef all over so that the marinade seeps into it nicely, Marinate the beef with ginger garlic paste, salt and the spice mix and juice of 1 lime. Leave to marinate for a few hours.
In a pressure cooker, heat oil. Add the kashmiri chillies (break these into one inch pieces) and onions and fry till the onions get transluscent. Add the beef and any extra marinade into the cooker. Fry both sides of the beef, searing it, to lock the juices inside. Add the water, and cover the cooker. Turn the heat on high. When it whistles, lower and time for half an hour.
Once it's reached half an hour, open the cooker with a fork underneath the whistle and let out all the steam. Remove the lid. You will now need to put the open cooker, back on the heat to dry up all the liquid.
At this stage, if you wish to have it in slices, simply leave the piece of meat as is. If you want to achieve that "pulled texture", shred it in the cooker, as the liquid is drying up. This will also put more moisture back into the beef. To give it a final burst of flavour, I've added 2 tsps of sugar, and 1 tsp of tamarind paste. Do this mid way through the drying process and also check for salt.
Once the liqud has completely dried, transfer to a serving dish, and store in the fridge once cooled.
Ideal for stuffing in buns both adults as well as in your child's school lunch box.
Note: I prefer once stored in the fridge, to remove a little at a time from the prepared dish when needed, and reheat in the microwave, instead of heating the whole dish
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