A dish unique and memorable like my late Dear Mother. She was extremely beautiful and a woman with incredible talents. An amazing cook, very creative, neat with great attention to detail. She had an awesome sense of style, always polished in the way she presented herself and her children. Besides cooking and not forgetting her finger-licking para and pickles, my mother made grape wine and was also famous for her machine embroidery on altar cloths, pillow cases, bed sheets and wedding cushions. Her cutwork with embroidery work was impeccable. People would come from far and wide to place their orders. Growing up when we were small (four siblings in total), in turn, she would make us sit on her left leg while she paddled away working on her embroidery. My father worked on the ship and was away from home for nine months. Mum was strong, independent, skillful and her work flawless. I enjoyed watching her cook, stitch, dress and little things like how she washed the pots and pans, made them shine. Everything she did, intrigued me and I learned a lot from her. My creative genes and challenging spirit stem from my mother.
I have attached a slideshow below; pictures of cushions she stitched for my wedding and my graduation picture she framed with her embroidery work. Sadly, my mother passed away on 23rd March 2014. After her loss, I started to share my recipes on Facebook with family and friends. I feel she was the one who guided me to do so in spirit. After her first death anniversary, I was motivated to start my blog and ready to share my passion with the world. My blog now a website has been dedicated to my late mother.
The beef for this dish is cut into big slices, marinated with the spice paste similar to that of cafreal (with a couple less ingredients) but cooked with beef instead of chicken. Marinating the beef for at least 8 hours or overnight is key. A dish with no gravy and I remember my mother often prepared this extremely delicious beef when we travelled from Mumbai to Goa by steamer the "Konkan Shakti". We enjoyed the beef on our trip sandwiched in a pao (bread). She also cooked this beef for special occasions like Christmas as a side dish which was perfect with other gravy dishes like sorpotel and chicken xacuti. This was the first dish I prepared at my in-laws house and my brother-in-law loved it so much that he named it "Jessie's Green Beef". He often requests his mother and wife to prepare it for him. An aromatic dish which matures and taste divine the next day. Trust me, this will be one of your favourite dish too.
I have attached a slideshow below; pictures of cushions she stitched for my wedding and my graduation picture she framed with her embroidery work. Sadly, my mother passed away on 23rd March 2014. After her loss, I started to share my recipes on Facebook with family and friends. I feel she was the one who guided me to do so in spirit. After her first death anniversary, I was motivated to start my blog and ready to share my passion with the world. My blog now a website has been dedicated to my late mother.
The beef for this dish is cut into big slices, marinated with the spice paste similar to that of cafreal (with a couple less ingredients) but cooked with beef instead of chicken. Marinating the beef for at least 8 hours or overnight is key. A dish with no gravy and I remember my mother often prepared this extremely delicious beef when we travelled from Mumbai to Goa by steamer the "Konkan Shakti". We enjoyed the beef on our trip sandwiched in a pao (bread). She also cooked this beef for special occasions like Christmas as a side dish which was perfect with other gravy dishes like sorpotel and chicken xacuti. This was the first dish I prepared at my in-laws house and my brother-in-law loved it so much that he named it "Jessie's Green Beef". He often requests his mother and wife to prepare it for him. An aromatic dish which matures and taste divine the next day. Trust me, this will be one of your favourite dish too.
My Mother's Green Beef
(Serves 8)
Ingredients:
1 kg beef tenderloin (cut into big slices)
1/2 bouillon or stock cube
a pinch of sugar
1 tablespoon vinegar
2 tablespoons oil
salt
Grind to a paste (with very little water)
2 cups coriander leaves
4 long green chillies
1/2 teaspoon turmeric powder
10 peppercorns
8 cloves
4 green cardamoms
1 teaspoon cumin seeds
4 large cloves of garlic
1" ginger
1/2 onion (do not add extra onion)
Method:
Wash beef slices, drain well, season with salt and vinegar.
Marinate the slices with the ground paste overnight. Cover the bowl with a plastic wrap and refrigerate. (Very important to marinate the meat for 8 hours or overnight.)
Heat oil in a pan and add the marinated meat. You could add very little water just to rinse the bowl used for marinating and add this water to the pan. Cover pan with lid slightly ajar and cook meat on medium heat. Do not cover completely with the lid as when the meat starts to release its juices, the liquid rises to the top and overflows. Stir occasionally and add the bouillon cube.
When meat is tender with all the juices absorbed, add sugar and salt (if needed). Do not add salt in advance or else the meat will be salty. The liquid initially will seem that it needs salt but then as it thickens, you will know for sure if you need some or not. (Remember the beef is seasoned with salt plus half a bouillon is added. Moreover, it is a dry dish and not gravy.)
Serve beef with pulao or sandwiched between two slices of bread.
(Serves 8)
Ingredients:
1 kg beef tenderloin (cut into big slices)
1/2 bouillon or stock cube
a pinch of sugar
1 tablespoon vinegar
2 tablespoons oil
salt
Grind to a paste (with very little water)
2 cups coriander leaves
4 long green chillies
1/2 teaspoon turmeric powder
10 peppercorns
8 cloves
4 green cardamoms
1 teaspoon cumin seeds
4 large cloves of garlic
1" ginger
1/2 onion (do not add extra onion)
Method:
Wash beef slices, drain well, season with salt and vinegar.
Marinate the slices with the ground paste overnight. Cover the bowl with a plastic wrap and refrigerate. (Very important to marinate the meat for 8 hours or overnight.)
Heat oil in a pan and add the marinated meat. You could add very little water just to rinse the bowl used for marinating and add this water to the pan. Cover pan with lid slightly ajar and cook meat on medium heat. Do not cover completely with the lid as when the meat starts to release its juices, the liquid rises to the top and overflows. Stir occasionally and add the bouillon cube.
When meat is tender with all the juices absorbed, add sugar and salt (if needed). Do not add salt in advance or else the meat will be salty. The liquid initially will seem that it needs salt but then as it thickens, you will know for sure if you need some or not. (Remember the beef is seasoned with salt plus half a bouillon is added. Moreover, it is a dry dish and not gravy.)
Serve beef with pulao or sandwiched between two slices of bread.