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Tuesday, 12 May 2015

Beef roast, beef ularthiyathu




Beef is our family favourite , especially when cooked in an array of spices. My hubby is a fan of Beef and spicy recipes and particularly when prepared in a thick and minimum gravy, the bowl is always wiped clean.
Shema's wonderful blog and recipes always left me in complete awe with her lip smacking dishes and photographs. And thanks to her description about this dish in this post which left me drooling throughout the read. I gave it a try the very next time I bought fresh beef and it turned out to be a family favorite. Every time there is a family gathering or any other occassion, this dish is sure to find its place on the menu. This is definitely the best of beef recipes and I am sure once you taste it, you will never give up trying it over and over again.
The only drawback I would like to mention here of this recipe is that it is extra spicy hot even for a person like me who can really tolerate pretty much hot and spicy dishes, even though it is the heat that adds to extra taste of this dish. And therefore I cut on the chillies mentioned below in the recipe while cooking for us and while cooking for other relatives who cannot tolerate even less spicy dishes I cut off the pepper powder as well, mentioned in the gravy part. So adjust the spice level according to your taste. 
And a quick mention on the water content required for the gravy, the original recipe calls for evaporating entire water content after cooking beef where I like this dish to be served semi gravy type. I feel the taste is just awesome this way.
Over to the recipe,
Ingredients:
To pressure cook:
  • Beef- 1/2 kg
  • Vinegar- 2 tbsp
  • Oil- 2 tbsp
  • Pepper powder- 1 tsp
  • Salt- to taste

For the gravy:
  • Onion-2
  • Ginger garlic paste- 1 tbsp
  • Green chilly- 1 or 2
  • Kashmiri chilli powder- 2 tsp
  • Coriander powder- 3 tsp
  • Turmeric powder- 1/4 tsp
  • Garam masala powder- 1 tsp
  • Fenugreek powder-  a pinch
  • Asofetida- a pinch
  • Tomato ketchup- 2 tbsp
  • pepper corns - 1 tsp
  • Dry coconut peices( thenga kothu)- 1 tbsp
  • Coconut oil- 3 tbsp
Method:
  • Cook beef with vinegar, pepper powder, oil and salt with very little water in a pressure cooker. 
  • After first whistle, reduce the flame to medium low and cook for 20 minutes.
  • After 20 minutes, off the flame and keep the lid closed till pressure dissipates. 
  • Open the lid and return back to stove if water remains in the cooker. Heat till all the water evaporates or leave some water if you like to have some gravy.
  • In a heavy- bottomed skillet, heat coconut oil and fry coconut peices and transfer to a plate.
  • To the same oil, add peppercorns. Then add Onions, ginger-garlic paste, curry leaves and saute till the onions are golden brown. 
  • To this add all the spice powder and saute well. 
  • Add tomato ketchup and mix well for a few seconds.
  • Add the beef along with the stock required for your gravy and cook till it reaches the desired thickness .
  • Add the fried coconut pieces and some more coconut oil and curry leaves. 
  • Off the flame and serve with Rice, Chapati, Naan etc.