Indian Spiced Beef Roast Food

INDIAN-SPICED PEPPER STEAK

Steps:

• Gather all your ingredients and place around large work area, near stove.
• Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
• Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
• Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
• Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
• Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
• For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
• For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.

ROASTED INDIAN-SPICED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

INDIAN SPICED BEEF ROAST

Steps:

• Wash meat, cut into thick slices or into 4-6 chunks.
• Prick meat with a fork on all sides.
• Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
• To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
• Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
• Add the vinegar, sugar and salt to the bowl and stir well.
• Dredge the meat in the spice mixture and let it sit for two hours.
• Preheat oven to 350°F.
• In an electric frying pan, heat oil and saute onions till tender.
• Add meat with spices and brown for about 7-8 minutes turning once.
• Put half of the meat, spices and onion in a roasting pan.
• Put one cup of tomatoes in over it.
• Layer the rest of the meat on top.
• Add the remaining tomatoes and 2 cups of water.
• Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.

INDIAN-SPICED ROAST CHICKEN

Steps:

• Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
• Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

IRISH SPICED BEEF

Steps:

• Mix all the flavorings and spices together.
• Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
• Cover and refrigerate.
• Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
• The spices and flavorings will now be mixed with the juices drawn from the beef.
• Tie up the meat firmly and place in a large pot.
• Rub in a last teaspoon of ground cloves.
• Cover with cold water to which a bottle of Guinness has been added.
• Simmer gently for 6 hours.
• Allow to cool in the cooking liquid.
• When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
• Refrigerate until serving time.
• Serve cold, thinly sliced.

BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN

Steps:

• Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
• Preheat oven to 350°F with rack in middle.
• Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
• Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
• Cut off string and slice beef. Serve warm or at room temperature.