The round of beef is pricked all over with a fork for the spice marinade to seep in and flavour the meat. It is left to marinate for a couple of hours or overnight. When ready to cook, the meat is seared in oil on all sides and cooked on low heat for a couple of hours or in a pressure cooker to cut down the cooking time. Once tender, the roast is carved into slices which are then added back to the remaining gravy to absorb the spicy goodness. Some fry the slices in oil but I prefer cooking them in the leftover gravy. Served with roasted potatoes on the side along with pulao or rice. Leftover slices are utilized for sandwiches or cubed for beef chilli fry. An exceptional, succulent, flavourful roast which keeps you salivating for more.
This roast takes minimal prep time and easy to cook. Ideal for a party when you have other dishes that need more attention, special occasions, family
gatherings or for a picnic to pack up some roast beef sandwiches. Whatever the occasion, it is always desirable to see a platter of roast beef slices on the buffet table. Moreover, a sure delight to enjoy too.
Roast beef is rich is iron and protein. It is low in calories and carbohydrates. Presence of saturated fat is unhealthy causing an increase in cholesterol levels, something to be aware of when consuming roast beef.
1/2 kg round of beef
2 cinnamon sticks (1.5" each)
4 green cardamoms
3 dried red Kashmiri chillies
2 tablespoons vinegar
3 cups water
1/2 a bouillon cube
6 whole potatoes (peeled)
2 tablespoons oil
Grind to a paste (with very little water)
3 long green chillies
6 cloves of garlic
1" piece of ginger
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Wash meat, pat dry, season with salt and vinegar. Prick the meat all over with a fork and rub the ground paste. Leave to marinate in the refrigerator for a couple of hours or overnight.
Heat oil in a pressure cooker and sear meat on all sides. Add the remaining spices, water and bouillon cube (except potatoes). Pressure cook on low heat for 45 minutes.
Remove the roast and place in a dish. Let it rest for 5 minutes, then cut into slices against the grain. (When you cut across the long muscle fibre, you shorten them making it easier to chew.)
Now, add whole peeled potatoes into the cooker and pressure cook for two whistles. Check if potatoes are soft by piercing a knife. Check the gravy for seasoning.
Add the beef slices back into the cooker, coat with gravy and serve with potatoes.
- Green chillies added in the paste for extra spice and thickness.
- A different variation below with additional 4 dried red Kashmiri chillies ground with the paste. Meat marinated with the paste and lemon juice. Follow recipe as above and also, add the 3 dried red Kashmiri chillies listed in ingredients when cooking.
Substitute beef with pork, add a dash of lemon juice to enhance taste. Follow recipe above.