Pot Roast with gravy - Indian style Recipe #85336
This is the regular Beef Roast recipe I have been enjoying since I was a child.
2 hours | 30 min prep
SERVES 8
- 1 kg beef
- 3 cloves garlic, crushed
- 1 inch gingerroot, crushed
- 4 dried red chilies, broken
- 2-3 peppercorns, crushed coarsely
- 3 cloves
- 2 inches cinnamon sticks
- 1/2 teaspoon cumin seed
- salt
- 1/2 cup water
- 2 onions, sliced
- 1 big tomato, chopped
- 1 teaspoon black pepper
- 3 tablespoons tomato ketchup (or to taste)
- 2 tablespoons tomato puree (I use it if avlbl) (optional)
- 1 teaspoon red chili powder (or less)
- 1 tablespoon oil
- 2 tablespoons coriander leaves, chopped
- 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.
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5 stars