How To make Indian Pot Roast
1 4 lb. pot roast
2 Cloves garlic
Flour 12 Whole peppercorns
1 Bay leaf
1/2 c Good rum, or dry red wine
4 tb Butter
Salt 1 lg Onion, sliced
12 Whole allspice
1 tb Grated horseradish
1/2 c Water
1 Recipe your dumplings
Small whole carrots OR>>> Large carrots, quartered
Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy. Cover tightly and simmer 3-4 hrs, either in oven or on the stove top. If carrots are wanted, add during last 1/2 hr. of cooking. Add dumplings last 12 minutes. When roast is done, remove to a hot round platter and surround with dumplings and carrots. Stir gravy until smooth. Pour over roast. If fresh dill is available, cut it over dish with lavish hand. Courtesy Telephone Pioneers BillSpalding *P CRbr 38 A
How To make Indian Pot Roast's Videos
Goan Style Beef Roast Recipe | Beef Topside Roast Recipe | Easy Beef Roast Recipe - by Natasha
Goan Beef Roast
Ingredients required for marination
730gm beef topside roast
6 green chillies
1 Kashmiri chilly
5 big garlic cloves
1 1/2” ginger piece
1 small fried onion
12 peppercorns
6 cloves
1” cinnamon stick
1/2 tsp cumin seeds
Small tamarind
1/4 tsp turmeric powder
2 tbsp vinegar
1/8 cup water
Little salt
1/2 tbsp olive oil
Other ingredients for cooking
2 Kashmiri chillies
2” cinnamon stick
1/3 cup chopped cilantro
2 tbsp oil
Salt to taste
#goanbeefroast
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Beef Pot Roast | Goan Beef Roast | Comfort Food
This legendary Roast Beef also known as Beef Pot Roast is seasoned with spices and herbs, making it tender, succulent and packed with flavour. For generations, this Roast Beef / Beef Pot Roast has been loved by one and all in my family. This Roast Beef / Beef Pot Roast makes the perfect comfort food and I hope you enjoy the recipe!
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Ingredients
1.6 kilograms/3.5 pounds Inside Round Beef
For the Marinate
2 tsp Ginger Paste
1 Head of Garlic, Minced
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder
1 tsp Cummin Powder
1 Lemon Juice
Other Ingredients
Salt
Pepper
1 tablespoon Butter
Oil
12 Cloves
8 Cardamoms
3” piece Cinnamon Stick
2 Bay Leaves
4 Kashmiri Chillies
1 Large Onion , finely chopped
3 cups Beef stock
1 cup Port Wine/Red Wine
Veggies
3 Potatoes
4 Carrots
1 Green Sweet Pepper
1 Onion
Method
- Mix all the ingredients for the marinate and set aside
- With a fork pierce the meat on all sides (this will help the meat absorb all the flavours)
- Salt the piece of meat generously and be equally generous with the pepper
- Now apply the marinate on all sides of the piece of meat
- Cover with a plastic wrap and refrigerate overnight for best results
- Once the meat has marinated, remove from the refrigerator and let it come to room temperature
- Scrape out the marinade from the meat and preserve to use later
- In a heated pot add the butter and allow it to melt
- Add some oil to prevent the butter from burning.
- Now sear the piece of meat on all sides to get a nice colour
- Once seared, remove the meat from the pot and set aside
- Add some oil and sort the cloves, cardamom , bay leaves and split kashmiri chillies till they release their fragrance
- Add the chopped onions and saute till the onions get translucent and pick up all the flavour left behind by the meat
- Now add in the marinade that was scraped off the meat earlier
- Allow the marinate and the onions to cook till they release the oil
- To the cooked onion add the beef broth and wine
- Give the mixture a stir so that all the flavours get well incorporated
- Now dunk the seared piece of beef into the gravy and simmer on a medium slow heat.
- Once it simmers, cover the pot and allow to cook for approximately 1 hour 30 minutes turning it once in-between cooking
- Continue to cook until no juices flow out when pricked with a fork
- Remove from the heat and allow the roast to rest
- Once rested, cut into slices and immerse back into the gravy
- Clean, wash, pat dry the potatoes and cut into wedges
- Sprinkle them with salt and shallow fry
- Clean, wash, pat dry the carrots and cut on the diagonal
- Sprinkle with salt and shallow fry
- Wash the green bell pepper and cut into strips and then into smaller pieces
- Cut the onion into chunks and saute with the bell pepper
Plate and Enjoy!
Instant Pot Beef Roast- Kerala Style Beef Roast- Indian Recipe
Marinated stew cut beef cubes pressure cooked in the Instant Pot. Onions and tomatoes sauteed till brown and stir-fried along with the pressure cooked beef. An aromatic, flavorful & delicious dry beef roast. Can be served with chapati, naan, roti, or rice.
Recipe on the blog:
**No Oil & Healthy Chicken Dry Roast:
**Beef Chukka or Kerala Beef Stir Fry:
**Chicken Recipes:
**Instant Pot Recipes:
**Buy Instant Pot:
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Goan Beef Roast | Roast Beef
The Goan Roast Beef is a party-staple in nearly every Goan household that enjoys meats. Cooked well in a bath of simple yet strong spices, this dish is flavourful and tender and makes a delicious starter, side and even sandwiches! And it doesn't end there; you can turn leftover slices into a beef chili fry or just toss it into a grinder with butter to create a spread similar to corned beef :)
Ingredients:
2 kg Beef (I've used Carabeef)
For the Marinade:
20-25 Garlic cloves
3 piece of Ginger
1/4 cup Toddy Vinegar
Salt (approximately 2 teaspoons, or as needed)
For Cooking the marinated Meat:
4-5 Tablespoons Oil
10 Cloves
12 Black Peppercorns
4 Cinnamon sticks
1 teaspoon Turmeric powder
1 Ginger, crushed
4 dried Bedgi Chilies
4 dried Kashmiri Chilies
1/4 cup Water
2-3 large Potatoes, cur into quarters (optional)
1 Tablespoon Sugar
Use good quality meat, that isn't a tough cut of beef.
Cooking time may vary; prick the meat chunk to check, there mustn't be any fluids oozing out of it.
Cut the cooked roast beef chunk across the grain (i.e. perpendicular to the direction of the fibers) to enjoy the tenderness of the roast.
Music Credits:
Tuzo Mog by Lorna Cordeiro (a Piano & Guitar Cover by Tabitha Dias)
Kerala Beef Fry Recipe | Beef Roast Recipe | Authentic Beef Roast | Nadan Beef Fry | Cookd
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Kerala Beef Fry is an authentic recipe from the “Gods own country”. Made traditionally in coconut oil, this beef fry contains a beautiful mix of spices that blends into the meat. Make this yummy #beeffry at home and serve it hot with #parotta. Do try it out and share your feedback with us!
For #parotta recipe click here:
Kerala Beef Fry Recipe:
Ingredients :
To Pressure Cook
Beef - 1 kg
Turmeric Powder - ½ tsp
Red Chilli Powder - 2 tsp
Rock Salt - 2 ½ tsp
Coriander Powder - 1 tbsp
Fennel Powder - 1 tsp
Garam Masala - 1 tsp
Ginger (crushed) - 1-inch
Garlic (crushed, with skin) - 10 Cloves
Green Chilli (roughly cut) - 3 nos
Coconut Oil - 1 tbsp
Water - 1 Cup
To Fry
Coconut Oil - 3 tbsp
Fennel Seeds - 1 tsp
Coconut Chunks - ¼ Cup
Curry Leaves - 30 nos
Garlic (chopped) - 2 tbsp
Shallots (sliced) - 2 Cups
Coriander Powder - 1 tbsp
Black Pepper Powder - 1 tsp
Garam Masala - ½ tsp
Instructions:
1. Mix the beef with all the spice powders, ginger, garlic, green chilli and coconut oil.
2. Add it into a pressure cooker along with water. Pressure cook on high heat for 1 whistle, then reduce the flame and cook for 25 minutes more. Allow the steam to release naturally.
3. Heat coconut oil in an iron pan. Add fennel seeds and coconut chunks. Saute for 1 minute or until the colour slightly changes.
4. Add the shallots, garlic and curry leaves. Cook until it turns golden brown. Add the coriander powder and saute for 2 minutes.
5. Add the water from the cooker. Allow it to come to a boil. Then add the rest of the beef and mix.
6. Add the black pepper powder and garam masala. Continue cooking the beef until it turns dark and slightly crisp on the edges.
7. Serve with parotta/rice/chapati/pathiri.
Cooking Tips:
1. Use meat that has a decent amount of fat. This keeps it moist and tastes better too.
2. This dish can be kept and reheated the next day. This enhances the taste even more.
3. The beef can be substituted with other red meat such as mutton for this recipe.
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