Indian Spiced Beef Roast

Submitted by Ranikabani

"My mother used to make a spicy beef roast but I don't know what she put in it. So, I just tried my own way of doing it and here's the recipe!"

 

• Ready In: 2hrs 25mins
• Ingredients: 15
• Serves: 10

ingredients

• 5 lbs rib roast
• 1 1⁄2 tablespoons ginger-garlic paste (see my recipe)
• 4 tablespoons vinegar
• 1 1⁄2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 2 cups chopped tomatoes
• 1 teaspoon sugar
• 2 tablespoons chili pepper flakes
• 10 dried red chilies
• 4 black peppercorns
• 2 inches cinnamon sticks
• 1 teaspoon cinnamon
• 3 green chilies
• 1⁄2 teaspoon turmeric

directions

1. Wash meat, cut into thick slices or into 4-6 chunks.
2. Prick meat with a fork on all sides.
3. Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
4. To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
5. Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
6. Add the vinegar, sugar and salt to the bowl and stir well.
7. Dredge the meat in the spice mixture and let it sit for two hours.
8. Preheat oven to 350°F.
9. In an electric frying pan, heat oil and saute onions till tender.
10. Add meat with spices and brown for about 7-8 minutes turning once.
11. Put half of the meat, spices and onion in a roasting pan.
12. Put one cup of tomatoes in over it.
13. Layer the rest of the meat on top.
14. Add the remaining tomatoes and 2 cups of water.
15. Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.

Reviews

[Susie D]

This was well flavored and very tender. I did do a few things differently. I started with a 2 1/2# roast and canned tomatoes. I reduced the amount of the red pepper flakes to 1/2 t. (It needed more). After searing the meat, I cooked it off in a crockpot. (I didn't add the water).It smelled heavenly cooking. I served it shredded in pita pockets. The next day I made soup out of the leftovers. It really added a lot of taste to a plain veggie soup. Thank you for sharing your recipe!