Growing up I remember every Sunday, my mother prepared a beef dish. My favourite was this traditional Goan curry cooked with beef and potatoes. During the week, she mostly cooked fish and vegetables. So I looked forward to Sundays where I could enjoy this meat dish. The gravy is made with a paste of red dried chillies and whole spices. No coconut is in this dish but the gravy is well balanced with the spices, vinegar and tamarind water. It is best served with rice or can be savoured with bread.
This recipe works well with tough cuts of meat and cooking time can take about an hour. Pressure cooking the meat tenderizes it faster, thus reducing the time to 45 minutes. I have used beef hind shank steaks in this dish. Chicken or pork can be substituted for beef where the cooking time is reduced.
Oleic acid present in beef is a monounsaturated fat which is heart healthy fat that is also found in olive oil. The saturated fat in beef is also known to balance cholesterol levels. Moreover, beef contains quality proteins and important nutrients such as iron, zinc and B vitamins. So rethink before avoiding red meat from your diet.
This recipe works well with tough cuts of meat and cooking time can take about an hour. Pressure cooking the meat tenderizes it faster, thus reducing the time to 45 minutes. I have used beef hind shank steaks in this dish. Chicken or pork can be substituted for beef where the cooking time is reduced.
Oleic acid present in beef is a monounsaturated fat which is heart healthy fat that is also found in olive oil. The saturated fat in beef is also known to balance cholesterol levels. Moreover, beef contains quality proteins and important nutrients such as iron, zinc and B vitamins. So rethink before avoiding red meat from your diet.
Beef Hind Steaks
Goan Curried Beef (Caril De Bife)
(Serves 6)
1 kg beef hind steaks or round/sirloin (cut into pieces)
2 large onions (chopped)
2 long green chillies (slit)
1 tomato (chopped)
4 potatoes (chopped)
1 cup tamarind water
2 cups water
2 tablespoons vinegar
1/2 bouillon cube
a pinch of sugar
2 tablespoons of oil
salt
Grind to a paste (with water)
8 red dried Kashmiri chillies
10 peppercorns
6 cloves
3 cinnamon sticks (1.5” each)
1 teaspoon cumin seeds
4 green cardamoms
6 cloves of garlic
1” piece of ginger
1 teaspoon turmeric powder
Method:
Wash beef, season with salt and 1 tablespoon vinegar.
Heat oil in a pan and saute onions till golden brown. Add tomato and fry till soft and pulpy. Then add the ground paste and fry for sometime. The beef goes next, mix well and then add tamarind water along with plain water. Reduce heat and simmer for 45 minutes.
Stir occasionally and if required, add some more hot water. When meat is almost tender, add the potatoes and green chillies. Check for seasonings, add sugar, 1/2 bouillon cube, salt and balance 1 tablespoon of vinegar (as per your taste). When potatoes are cooked and gravy thickens, the dish is ready. Serve with steaming hot rice and a vegetable dish or salad.
Note:
(Serves 6)
1 kg beef hind steaks or round/sirloin (cut into pieces)
2 large onions (chopped)
2 long green chillies (slit)
1 tomato (chopped)
4 potatoes (chopped)
1 cup tamarind water
2 cups water
2 tablespoons vinegar
1/2 bouillon cube
a pinch of sugar
2 tablespoons of oil
salt
Grind to a paste (with water)
8 red dried Kashmiri chillies
10 peppercorns
6 cloves
3 cinnamon sticks (1.5” each)
1 teaspoon cumin seeds
4 green cardamoms
6 cloves of garlic
1” piece of ginger
1 teaspoon turmeric powder
Method:
Wash beef, season with salt and 1 tablespoon vinegar.
Heat oil in a pan and saute onions till golden brown. Add tomato and fry till soft and pulpy. Then add the ground paste and fry for sometime. The beef goes next, mix well and then add tamarind water along with plain water. Reduce heat and simmer for 45 minutes.
Stir occasionally and if required, add some more hot water. When meat is almost tender, add the potatoes and green chillies. Check for seasonings, add sugar, 1/2 bouillon cube, salt and balance 1 tablespoon of vinegar (as per your taste). When potatoes are cooked and gravy thickens, the dish is ready. Serve with steaming hot rice and a vegetable dish or salad.
Note:
- Prepared with boneless beef pieces (picture below).
