Goan Beef Roast Food

GOAN BEEF ROAST

Steps:

• Put all the ingredients mentioned under"Marinade" together in a bowl and mix well.
• Add beef and mix well to coat with everything.
• Marinate for 10-12 hours in the refrigerator.
• Heat oil in a pan.
• Toss in the red chillies,allow to splutter and then add the chopped onion.
• Stir-fry until golden brown.
• Add the marinated beef pcs.
• to it.
• Cover and allow to cook till the water reduces to half.
• Cut the beef into thin slices when it is hot.
• Add it again to the vessel and cook on low flame until all the water dries up.
• Serve with chilli fried potatoes.
• You can use this recipe to prepare the stuffing for sandwiches.
• Use these slices of roast, lettuce, cucumber and tomato as per your taste and make great sandwiches.
• Enjoy!

GOAN BEEF CURRY

Steps:

• Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
• Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
• Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
• Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

AUTHENTIC GOAN BEEF CURRY

Steps:

• In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
• Add the vinegar salt and sugar to make a paste.
• In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
• Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
• In the same pan fry the ginger and garlic for 3 mins over low heat.
• Add the coriander and turmeric and fry 2 minutes.
• Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
• Put the meat back in the pan, stir to cover with the spice mix, and add the water.
• Cover the pan and simmer till the meat is tender about 1 hour.
• Serve with boiled rice and a vegetable curry.