Beef roast (dry) - Marina

Recipe by Marina Lasrado


















Ingredients

marinated beef

1 kg beef (keep it as a chunk. do not cut into pieces)

For the marinade:
3 heaped tbsp ginger garlic paste
1 lemon -  juice
salt
1 tbsp oil.

For the roast

2 tbsps oil
3 dry red chillies (broken into pieces)
1" piece cinnamon
4 cloves
3 green cardamoms
8-10 peppercorns
2 medium onions (chopped finely)
2 bay leaves

Steps:

1. Wash the beef and let excess water drain.  Prick all over with a fork. Marinate with ginger garlic paste, lemon juice, salt and oil. Marinate overnight preferably OR at least for 4-5 hrs.

2. 

   Cooked beef before slicing

   In a pressure cooker, heat oil. Add dry red chillies, cinnamon, cloves, green cardamoms,  peppercorns and fry.
3. Next add onions. Fry until brown.
4. Add the chunk of beef (reserve marinade) and baste it until 1 side is slightly brown. Turn over the chunk and repeat.
5. Add the marinade (use about 1/4 cup of water to clean up the marinade from the vessel) and 2 bay leaves into the cooker. Cook until done (2 whistles on high flame and then reduce the heat to low and cook for about 1/2 an hour. It also depends on the quality of beef)
6. Once it is cooked, remove the chunk of meat and slice it into desired size and add it to a pan.
7. If there is lots of gravy remaining in the cooker reduce it by continuing to cook.
8. Arrange slices in a serving dish and pour the reduced gravy on top of the sliced beef.
9. ENJOY!