|Goan Roast Beef|
1.5 kilogram beef (I've used a Sirloin tip for my roast)
2 teaspoon salt (for marinade)
3 tablespoon lime juice
2 tablespoon ginger/garlic paste
3 inch cinnamon
1/2 teaspoon cumin
1 teaspoon turmeric powder
2 medium onions (sliced fine)
6 kashmiri chilies
Salt to taste
4 small potatoes (boiled and cut in quarters)
1. Prep your spices before you begin to save time while cooking.
2. Wash and pat dry the meat. Trim off any excess fat at this time.
3. Cut the meat into large chunks as this helps with marination as well as with the cooking process. Once done, poke holes all around the meat using a fork. This will help the marinade seep into the meat.
4. Grind and combine the cloves, cinnamon, peppercorn, cumin and turmeric powder along with the lime juice and ginger/garlic paste. This will be the marinade for the meat.
5. Sprinkle the salt on the meat and then pour the marinade over it. Rub the marinade on to the meat so that it covers it well.
6. Place the meat in a container and leave it to marinate overnight in the refrigerator.
7. The next day, prep your kashmiri chilies and onions prior to cooking the meat.
8. Heat a couple tablespoons of oil in a deep pan and add the marinated meat to it. Make sure the pan is very hot as we are going to sear the meat during this process.
9. Sear the meat on all sides until it gets a nice brown crust, which will help to also lock in the juices and tenderize the meat.
10. Take the meat out of the pan, and add a cup or so of water to deglaze the pan. Save the juices for later.
11. In a large pot, saute the sliced onions until they turn translucent.
12. Add the broken kashmiri chilies to the pot.
12. Add the meat next along with the cup or so of juices that were saved after the deglazing process. Cover and cook on medium heat for approximately an hour, turning the meat once about halfway through the cooking process.
13. Once done, pull the meat out of the pot and continue to cook down any leftover juices until you are left with a thick gravy. Taste and add salt if required.
14. Once the meat comes to room temperature, cut into slices. Add the slices back into the gravy and cook for a further 5 minutes until the meat gets coated with the gravy.
15. Plate and serve. I've used boiled and quartered potatoes to serve with the roast beef, but you can serve it any which way you like, as a side or even as a sandwich with buttered bread.
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