Best Indian Spiced Beef Roast Recipes

INDIAN SPICED BEEF ROAST

Steps:

• Wash meat, cut into thick slices or into 4-6 chunks.
• Prick meat with a fork on all sides.
• Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
• To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
• Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
• Add the vinegar, sugar and salt to the bowl and stir well.
• Dredge the meat in the spice mixture and let it sit for two hours.
• Preheat oven to 350°F.
• In an electric frying pan, heat oil and saute onions till tender.
• Add meat with spices and brown for about 7-8 minutes turning once.
• Put half of the meat, spices and onion in a roasting pan.
• Put one cup of tomatoes in over it.
• Layer the rest of the meat on top.
• Add the remaining tomatoes and 2 cups of water.
• Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.

POT ROAST WITH GRAVY - INDIAN STYLE

Steps:

• Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow.
• Let cool.
• Slice the roast into thickish slices or chunks.
• Strain the liquid discarding the whole spices and other ingredients.
• Squeeze out every drop so as not to miss out on any of the flavours.
• Now heat oil in a pan.
• Fry the onion till dark brown.
• I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0!
• Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato.
• You can add a stock cube (beef) too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;))
• Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast.
• Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens.
• You can help it along with a little cornstarch if need be.
• (I don't) Garnish with coriander leaves.

INDIAN POT ROAST FROM YANKEE MAGAZINE

Steps:

• Saute garlic in butter. Rub meat with salt and flour. Brown it well on all sides in butter. Lay meat on a bed of thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add butter, spices, and seasonings, and pour rum or wine over meat. (A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.) Cover tightly and simmer 3 to 4 hours, until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking. For the last 12 minutes of cooking, add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, rounded platter and surround with dumplings and carrots. Stir gravy until smooth, correcting seasoning if necessary. Pour gravy over roast; if fresh dill is available, cut it over the dish with a lavish hand.
• Dumplings: Stir together dry ingredients, then add the milk gradually. Drop by the spoonful into gravy and cook with pot roast or stew during the last 12 minutes of cooking.