Goan Beef Roast, a traditional dish from the vibrant state of Goa in India, is a delectable culinary creation that captures the essence of Goan cuisine. This dish tantalizes the taste buds with its rich, aromatic flavors, bold spices, and tender, succulent beef. As the beef simmers in a flavorful marinade of aromatic spices, herbs, and tangy vinegar, it absorbs a symphony of flavors, creating a dish that is both comforting and invigorating. The addition of coconut and jaggery lends a unique sweetness and depth of flavor, while fiery red chilies bring a touch of heat that lingers on the palate. Discover the secrets behind this beloved Goan delicacy and learn how to craft your own Goan Beef Roast at home, transporting your taste buds to the sun-kissed shores of Goa.
Check out the recipes below so you can choose the best recipe for yourself!
GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO
Provided by Aarti Sequeira
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
- Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
- Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
- Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
- Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
GOAN BEEF ROAST
This is Bella Fernandes' prize winning recipe from the Thursday magazine's(March 25-31st'04) issue. I hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Meat
Time 13h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients mentioned under"Marinade" together in a bowl and mix well.
- Add beef and mix well to coat with everything.
- Marinate for 10-12 hours in the refrigerator.
- Heat oil in a pan.
- Toss in the red chillies,allow to splutter and then add the chopped onion.
- Stir-fry until golden brown.
- Add the marinated beef pcs.
- to it.
- Cover and allow to cook till the water reduces to half.
- Cut the beef into thin slices when it is hot.
- Add it again to the vessel and cook on low flame until all the water dries up.
- Serve with chilli fried potatoes.
- You can use this recipe to prepare the stuffing for sandwiches.
- Use these slices of roast, lettuce, cucumber and tomato as per your taste and make great sandwiches.
- Enjoy!
GOAN BEEF CURRY
Transport yourself to the shores of Goa with this authentic beef curry. If you plan ahead, you can cook the beef itself ahead of time, then whip up the curry in less than 30 minutes. Serve curry hot with pulao or basmati rice.
Provided by Louella
Categories World Cuisine Recipes Asian Indian Main Dishes Curry
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
- Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
- Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
- Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 21.3 g, Cholesterol 70.2 mg, Fat 11.3 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.1 g, Sodium 37.8 mg, Sugar 2.3 g
AUTHENTIC GOAN BEEF CURRY
A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.
Provided by Brian Holley
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
- Add the vinegar salt and sugar to make a paste.
- In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
- Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
- In the same pan fry the ginger and garlic for 3 mins over low heat.
- Add the coriander and turmeric and fry 2 minutes.
- Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
- Put the meat back in the pan, stir to cover with the spice mix, and add the water.
- Cover the pan and simmer till the meat is tender about 1 hour.
- Serve with boiled rice and a vegetable curry.
Nutrition Facts : Calories 1706.1, Fat 175.5, SaturatedFat 68.7, Cholesterol 224.7, Sodium 361.4, Carbohydrate 11.7, Fiber 2.4, Sugar 5.2, Protein 20.8
Tips:
- Use a good quality beef roast for the best flavor. Look for a roast that is well-marbled with fat, as this will help keep the meat moist during cooking.
- Brown the roast all over in a hot skillet before roasting. This will help to develop flavor and color.
- Roast the beef at a low temperature for a long period of time. This will help to tenderize the meat and prevent it from drying out.
- Baste the roast with the cooking juices every 30 minutes or so to keep it moist.
- Let the roast rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Goan beef roast is a delicious and flavorful dish that is perfect for a special occasion. With its rich and complex flavors, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to cook beef, give Goan beef roast a try. You won't be disappointed!
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