Kerala style Beef roast
Kerala-style beef roast is a cherished dish in South Indian cuisine, known for its bold flavours and tender texture. This dish captures the essence of Kerala’s culinary heritage, combining a unique blend of spices, fresh ingredients, and traditional cooking techniques. We will explore the key elements of this delicious recipe and why it holds a special place in the hearts of many.
The Essence of Kerala Cuisine
Kerala cuisine is renowned for its use of spices, coconut, and fresh herbs. Beef roast is a popular dish, especially among the Malabar region’s culinary offerings. The dish showcases the perfect balance of heat and aroma, making it a delightful treat for meat lovers. With its rich flavours, Kerala beef roast is often the centrepiece of festive occasions and family gatherings.
The main ingredient in Kerala beef roast is, of course, beef. The recipe calls for a mix of aromatic spices and herbs. Key ingredients include onions, garlic, ginger and fresh curry leaves. Coconut oil adds a distinct flavour, while crispy coconut slices enhance the dish’s texture. Together, these ingredients create a robust and flavourful experience.
The Cooking Process
The cooking process for Kerala-style beef roast is simple yet rewarding. The beef is marinated with a blend of spices to infuse flavour. After marination, the beef is pressure-cooked until tender. This step ensures that the meat absorbs the spices fully and becomes juicy. Next, the cooked beef is sautéed with onions and additional spices, allowing it to roast until all the moisture evaporates. This slow roasting helps develop a deep, caramelised flavour that makes the dish irresistible.
Perfectly Balanced Flavours
The beauty of Kerala beef roast lies in its perfectly balanced flavours. The heat from the spices is complemented by the sweetness of the onions and the aromatic essence of curry leaves. The dish is often seasoned with black pepper, adding a peppery kick that elevates the taste. When prepared correctly, the beef becomes tender, juicy, and bursting with flavour. The result is a dish that is both comforting and exciting, satisfying any palate.
Serving Suggestions
Kerala-style beef roast pairs wonderfully with various accompaniments. It is often served with Kerala parotta, appam, or steamed rice, allowing the flavourful meat to shine. You can also serve it alongside a refreshing cucumber salad or a tangy pickle to balance the richness of the roast. This dish is perfect for special occasions, family gatherings, or simply to enjoy on a cosy evening at home.
Love this beef roast? Don’t miss out on our rich and flavourful Beef Masala – another must-try recipe for beef lovers!
Kerala style Beef roast
Ingredients
- ½ kg beef cut into cubes
- 5 tbsps coconut oil for authentic Kerala flavour
- 1 large onion thinly sliced
- 1- inch size ginger
- 6 big garlic cloves
- 1 sprig of curry leaves
- 20 shallots
- Salt to taste
- ¼ tsp turmeric powder
- ½ tbsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 1 tsp fennel powder
- ½ tsp cumin powder
- 1 ½ tsp black pepper powder
- 2-3 tbsps coconut pieces
- Water as needed
Instructions
- In a mixer jar, add the shallots, ginger, garlic, Kashmiri chilli powder, turmeric powder, coriander powder, fennel powder, garam masala powder, ½ tsp pepper powder and cumin powder.
- Add water and grind to a fine paste.
- In a heavy-bottomed pan or kadai, heat 2 tbsps of coconut oil over medium heat.
- Add the ground paste and saute until the masala leaves the sides of the pan and thickens into a paste. Stir occasionally. This step requires patience, as the slow cooking allows the spices and oil to blend well, creating a rich and robust base for the dish.
- Once the masala has cooled slightly, mix it thoroughly with the beef cubes, coating each piece evenly.
- Transfer the marinated beef to a pressure cooker, adding salt and a small amount of water (about 1/4 cup) to help it cook without sticking.
- Pressure cook for 4–5 whistles on medium heat or until the beef is tender and well-cooked. Set aside.
Prepare the Roast:
- In a pan, add 1–2 tablespoons of coconut oil (to enhance the authentic Kerala flavour) and heat over medium flame.
- Once the oil is hot, add a handful of fresh curry leaves and thinly sliced coconut pieces to the pan.
- Sauté until the coconut slices turn golden brown and crispy, and the curry leaves are aromatic.
- Add one finely sliced onion and sauté it over medium heat until it turns translucent and soft.
- Once the onion is translucent, add the pressure-cooked beef (along with any remaining stock) to the pan.
- Stir well to coat the beef with the onions and continue cooking.
- Increase the heat slightly and cook the beef until all the stock or liquid has evaporated. This step helps concentrate the flavours, so let it cook until you see no more liquid in the pan.
- Sprinkle 1 teaspoon of freshly ground black pepper powder over the beef. This will add a final layer of spice and enhance the overall flavour.
- Taste the beef roast and adjust the salt as needed. Stir well to incorporate the pepper and salt evenly.
- Once the stock has evaporated, lower the flame to a gentle heat and continue to roast the beef, stirring occasionally. This process will take some time, as the beef slowly dries and browns, giving you that rich, dark, and dry consistency typical of Kerala beef roast.
- This extended roasting time gives the dish an authentic, bold flavour and a perfect dry texture!
- Finally, garnish with a teaspoon of coconut oil and curry leaves.
- Serve hot with Kerala parotta, appam, or steamed rice.
Frequently Asked Questions
While pressure cooking tenderizes the meat quickly, you can also slow-cook it in a regular pot, just allow for a longer cooking time.
This dish pairs well with Kerala parotta, appam, steamed rice, or even dosa.
You can control the spice level by adjusting the amount of red chilli powder and black pepper used in the recipe.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat before serving.
Yes, you can freeze the cooked beef roast. It keeps well for up to 2-3 months. Thaw and reheat before serving.
If the beef isn’t tender, it may need additional cooking time. Return it to the heat and continue cooking until tender.
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