Roast Beef

Mai’s Recipes

073

Roast Beef

This is the most favorite of mine and my family’s recipe for Beef Roast.  Simple and easy to prepare yet delicious!

Roast Beef

  • Servings: 8-10
  • Difficulty: easy
  • Print

BEEF ROAST – I

Ingredients

  • 1 kg. beef (boneless)
  • 2 to 3 dry red chillies
  • 2” pc. cinnamon
  • 6 cloves, 3 cardamons
  • 8 pepper corns
  • 2 medium potatoes
  • 3 large onions
  • 2 large capsicums
  • Oil as required

Marination

  1. 2 tbsp. ginger paste
  2. 2 tbsp. garlic paste
  3. 1 tsp. pepper powder
  4. 2 tbsp. vinegar
  5. Salt to taste

Method

Cut the beef into thin slices. Wash and drain.  Mix the meat well with the marinade and leave aside for 2 to 3 hours or overnight (in the refrigerator).

Heat 2 tbsp. oil, break the chillies into bits and add to the oil alongwith the cinnamon, cloves, cardamoms and pepper corns.

When the pepper corns start popping, add the meat alongwith the marinade and cook on high heat till the colour of the meat changes.

Then reduce heat and cook till the meat is done and water has evaporated.

As meat is cooking, peel and slice the potatoes into thin slices.  Peel and slice the onions into roundels.  Cut the capsicum into round slices. Fry the potatoes, onions and capsicums, separately and keep aside.

Continue frying the meat for few minutes, stirring occasionally.  Do not add any water.  Lastly add the fried vegetables and mix well or layer the meat and vegetables and serve.

 

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3 Comments

  1. Benny Sequeira says:

    Is there a particular part of the beef required for roasting, mine never turns soft enough to the bite if cooked as per your recipe. I pressure cook, yet it is tough. 😦

    Like

    • Hi Benny, we just ask for boneless beef for roast and usually ask them to slice it and the butcher then beats the slices into steaks. They turn out very tender although I don’t use a pressure cooker. I just add it to the pan with the marinade (as per the recipe) and cook on high till it starts boiling and then turn down the flame to low and cook till the water dries up, stirring from time to time. Turns out perfect each time.

      Like

  2. Pingback: The Science of Marinades | My Cooking Diaries

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