My mum makes a fantastic beef roast (all right, all Goan mums do!). I was turkeying for some of it but for the life of me could not recall the ingredients and only the time difference between EDT and IST prevented me from waking mum in the middle of the night. I trawled the Net for recipes, found many, but none rung a gong.
Now, necessity being the mother of invention and all that jazz, I came up with a hybrid of a recipe that catered to good memories. Half the ingredients belong to a classic Goan b. roast; a beef dish made by Thin Lizzie from Dubai inspired the rest. A cook par excellence, I’ve scarfed down her, for want of a better name, Chinese Beef Stew on many an occasion. In my pantheon of cooks, Thin Lizzie deserves a 21-burp salute any time. And truth be told, on many an occasion, I’ve discreetly obliged.
1 kg beef (I’m not too sure about the cut but they were chunky pieces)
1 tsp tumeric powder
1⁄2 tsp chilli powder
2 tsp garlic paste
2 tsp ginger paste
1 tbsp fresh lemon juice
1and 1⁄2 tsp soya sauce
1 and 1⁄2 tsps teriyaki sauce
1and 1⁄2 tsps oyster sauce 1 tsp salt
12 Kashmiri chillies (go easy if you want less spicy)
3 bay leaves
3 tbsp oil
Let beef chunks (do not cut) sleep overnight in marinade in fridge.
In a large chatty, heat oil.
In with b. leaves and cardamom.
Fry till they release aroma.
Break K. chillies and fry till smoking.
In with the beef.
Allow to fry till a bit browned.
A few minutes on each side will do (not really necessary but I just did it).
Then put flame on low and lid the chatty.
The beef’s juices will run out and cook the meat.
Give it 45 minutes then removed beef onto a clean cutting board.
Cut each chunk into slices according to desired thickness.
Then back into the chatty for another 20 minutes.
When done, allow the beef to rest for 15 minutes.
Don’t forget to remove the cardamoms.
Then, go for it (great for sandwiches; also as an accompaniment to a main dish).