Recipe by Yvonne Pereira
Ingredients:
1 kg beef (preferably shoulder cut)
5 whole kashmiri chillis
10 cloves
4 cinnamon sticks
10 cloves garlic
1/2 heaped tbsp whole black peppercorns
salt to taste
1 kg beef (preferably shoulder cut)
5 whole kashmiri chillis
10 cloves
4 cinnamon sticks
10 cloves garlic
1/2 heaped tbsp whole black peppercorns
salt to taste
roast potatoes (cut in wedges) *optional
Steps:
Steps:
- Put all the spices ingredients in a large pot.
- Cut the meat in large pieces and poke it all over with a fork. Cover and leave aside for 1/2 to 1 hour to marinate.
- Then, add a little water and cook for 5-7 hours in a slow cooker or pressure cook on slow heat for 15-20 whistles till all the masala and the juices from cooking dry up and coats the meat well.
- Slice thick or thin depending on what you’re using it for.
- Grind the remaining spices saute the beef slices with it.
- Serve with roast potatoes.
- ENJOY!
- Always boil the potatoes and cut in wedges to accompany and shallow fry
- Use the leftover roast beef to make sandwiches or beef chilli fry. If you're making sandwiches, use horseradish paste on bread.