Pot Roast with gravy - Indian style
This is the regular Beef Roast recipe I have been enjoying since I was a child.
- Ready In:
- 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
- 1⁄2 cup water
- 2 onions, sliced
- 1 big tomatoes, 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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Defenllitly a different tasting pot roast. It didnt have that much flavor in my beef because I set the ginger and cinimmon on dry portions of the meat. I am thinking I might put it down in the juice next time so it aborbes into the meat. I also will flip the meat half way through cook time to make sure it all gets to simmer in the juice. I served with Recipe #310292 and lots of fresh cilantro. I added the optional wine and the bullion (I had a mishap with the roast juice and it ended on the floor). The dish was so tasty we will be having this often from now on. Thank you Girl from India!
I was delighted to be able to duplicate the roast beef that we often eat at a local restaurant in Dubai. They definitely have your recipe Fay. The only mistake I made was to add a bit extra water for gravy that made it lose it's roast beef appearance, which is always dry. Won't make that mistake again. Thanks for sharing
Absolutely scrumpscious! I have never made an Indian beef recipe and I am amazed at how delicious this was! I cooked the beef in the oven like a pot roast, and I also skipped all the straining steps, since I toasted the spices and rubbed them into the meat. I wasn't sure what you meant by pepper powder, so I used a mixture of Paprika, Chili powder and Indian red chili powder. I wasn't sure how spicy all of this was going to be but BOY was it bang on. I didn't use ketchup (couldn't bring myself to put ketchup in an asian cuisine dish) so I used Chili suace instead. Servied it with some good quality basmati rice and more coriander leaves, (we love it), and I have to say this was one of the most delicious things I've ever made!!! THANK YOU. Louise