Kerala beef roast. Say hello to delicious fiesta with this beef roast recipe. This spiced beef dish pairs tender beef with fresh masala mix, and curry leaves to make a side apt for parathas, rice, or naan. Topped with more fresh curry leaves, this tasty beef is the ultimate comfort food.
Why I Love This Classic Comfort Dish
The word “roast” usually refers to meat cooked in the oven. However, traditional Kerala style roast beef is generally a stovetop preparation. Its signature character comes from slow cooking the beef and reducing it in a rich, spiced masala. The dish gets its name not from oven roasting, but from the final stage of cooking, when tender beef is slowly roasted in a concentrated masala until deeply aromatic. And calling it merely a beef curry fails to capture the texture and cooking technique that define the dish.
For this recipe, beef with moderate fat is preferable to a lean cut. Chuck, gravy (braising), blade, brisket, or other suitable stewing cuts work well. These are perfect for slow cooking as they produce soft and succulent beef. The character and taste of the roast comes from familiar spices used in the right proportions. The essential spices include coriander, cumin, chili powder, fennel, garam masala and black pepper. The recipe also involves the use of coconut oil and curry leaves for that authentic taste.
Key Ingredients In Kerala Beef Roast
- Beef - Chuck, gravy, blade or brisket.
- Spices - Coriander, cumin, fennel, garam masala, chili powder, black pepper.
- Herbs - Curry leaves.
- Oil - Coconut oil is preferred.
How To Make Kerala Beef Roast
Step One: Toss Beef in Spices
Place beef in a large pan, and add coriander, fennel, cumin, red chili powder, black pepper, garlic, ginger, and salt. Massage the mixture thoroughly into the beef. You don’t need an overnight marination for this recipe, however, if time allows, let the seasoned beef rest for about 30 minutes.
Step Two: Cook the Beef Until Tender
Add a little water to the beef. The meat will release additional moisture as it cooks, so do not add large quantities of water at this stage. Cook the beef until a fork can pierce it easily. You can also use a pressure cooker to cook beef, but the cooking time will vary considerably depending on the cooker and cut of meat. Once the beef is cooked, do not throw away the excess cooking liquid.
Step Three: Build the Masala
Heat coconut oil in a wide, heavy bottomed pan over medium-high heat. Add sliced onions, and cook slowly, stirring regularly, until the onions become soft and begin to turn brown. Once the onions have colored, add green chilies and curry leaves. Give it a quick stir, and cook for several minutes. Lower the heat, and add turmeric, red chili powder, and coriander. Stir constantly. If the pan appears dry, add a couple of tablespoons of the reserved cooking liquid rather than allowing the spices to scorch. At this stage, you just need to let the spices bloom in hot oil.
Step Four: The Final Roast
Add the cooked beef and the cooking liquid to the masala. Toss thoroughly so that every piece is coated. Cover briefly, and continue cooking over medium-low heat. The liquid should gradually evaporate. As it does, the masala becomes thicker and darker. The beef begins to fry gently in oil. At this stage, add a little garam masala. Taste and adjust the salt. Finally, add a few fresh curry leaves and switch off the heat.
Four Tips For Better Kerala Beef Roast
- Do not drown the beef - Too much water makes curry rather than roast. Use liquid cautiously and let it reduce.
- Use freshly ground black pepper - Freshly crushed pepper gives the roast a brighter and more complex heat.
- Brown the onions properly - Let the onions turn soft and brown slowly. Give them time.
- Fry powdered spices over low heat - Powdered spices burn quickly. Lower the heat before adding them and add a little cooking liquid if necessary.
Kerala Beef Roast
Ingredients
Cook beef:
- 1 kg chuck, gravy (braising) beef, cut into 2 cm cubes
- 1 teaspoon ground coriander
- ½ teaspoon ground fennel
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon red chili powder
- 3 garlic cloves, minced
- 2 cm ginger, minced
- ½ cup water
- Salt to taste
Beef roast:
- 1 tablespoon oil, preferably coconut oil
- 1 cup sliced onions
- 2 green chilies, slit
- 1 sprig curry leaves
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon red chili powder
- 1 small tomato, sliced
- 1 teaspoon garam masala
- Salt to taste
Garnish:
- Curry leaves
To serve:
Instructions
Cook beef:
- Place beef in a large saucepan or pot over medium-high heat.
- Add coriander, fennel, cumin, black pepper, red chili powder, garlic, and ginger. Pour in water. Season with salt.
- Cover and cook for about 40-45 minutes or until the beef is tender.
Make beef roast:
- Heat oil in a large heavy bottomed frying pan over medium-high heat.
- Add onions. Cook, stirring occasionally, for about 2-3 minutes or until the onions start to brown.
- Add green chilies and curry leaves. Saute, stirring, for about 1 minute.
- Reduce heat to low. Add turmeric, coriander, and red chili powder. Saute, stirring, for about 30 seconds or until aromatic.
- Add tomatoes. Cook, stirring, for about 2-3 minutes or until mushy.
- Add cooked beef and the cooking liquid. Stir to combine. Season with salt.
- Bring to a boil. Simmer for about 33-4 minutes or until the liquid reduces and the masala coats the beef.
- Add garam masala. Stir. Heat through.
- Garnish with curry leaves.
- Serve with parotta or rice.
Nutrition
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