Beef Recepies
Beef Haleem
- 1 kg boneless beef
- 2 tbsp ginger garlic paste
- 3 medium onions
- 2 tbsp chilli powder
- 1tsp haldi
- 300 ml oil
- 2 tbsp garam masala powder
- half cup channa dal
- half cup mash dal
- half cup masoor dal
- half cup rice
- 1cup wheat
Method
- Soak rice, wheat and dals overnight. Mix haldi, chilli, salt, onions, ginger paste, and 2 glasses water with beef and cook till beef is tender.
- Fry the same in 50 ml of oil. Remove beef pieces from curry, add curry masala in soaked dals, rice and wheat.
- Boil in pressure cooker for 15 minutes by putting 1 jug of water. As water dries add beef and cook for 30 minutes more.
- Fry 1 small finely sliced onion in remaining 250 ml oil. Put this into cooked mixture. Sprinkle garam masala and serve hot
Ingredients
- Beef(minced) – 1 lb
- Onion(medium) – 1 no
- Tomato(medium) – 1 no(deseeded and finely diced)
- Ginger and garlic(crushed) – ½ tsp
- Bay leaf(Vazhana/Karuga ela) – 1 tbsp
- Cumin(Jeerakam) powder – 1 tbsp
- Baking powder – 1/3 tsp
- Bread crumbs – 3 tbsp
- Green chillies(crushed) – 2-3 nos
- Red pepper – As reqd
- Coriander powder – As reqd
- Coriander leaves(finely chopped)
- Egg – 1 no
Method
- Mix well all the above ingredients. Make them into finger shape long rolls with the palm of your hand, at least 3 to 4 inches long because they will shrink during frying
- You can also bake it in the oven by placing the rolls on the baking sheet. Heat the oven to 300 deg and put then for about 15 to 20 min The rolls should not become brown.
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Ingredients
- 4 tbsp vegetable oil
- 2 bay leaves
- 4 whole red chili peppers
- 2 tsp brown mustard seeds
- 6 black peppercorns
- 1 medium onion, chopped
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 500g lean beef, cut into 1 cm cubes
- salt, to taste
- 1 tbsp rice flour
- 2 tsp ground turmeric
- 400ml coconut milk
- 1 tbsp chopped green chili peppers
- 2 medium potatoes, peeled and cut into 1cm cubes
- 100g, green French string beans, diced
- 2 medium carrots, diced
- a few curry leaves
- 2 tbsp tamarind water
Method
- Heat 3 tablespoons of the vegetable oil in a large saucepan over a medium heat. Add the bay leaves, red chili peppers, mustard seeds, black peppercorns and onion. Saut� until the onion is transparent
- Add the ginger and garlic. Saute fro 1-2 minutes. Add the beef and salt. Cook, stirring until the meat is sealed on all sides.
- Add the rice flour and ground turmeric. Cook, still stirring, for 1-2 minutes. Add 300ml of the coconut milk and the green chili peppers. Reduce the heat to low and cook for 15-20 minutes, until the beef is almost done.
- Meanwhile, saute the vegetables in the remaining oil and add to the stew. Cook for a further 10-15 min, until the vegetables are done.
- Add the remaining coconut milk, curry leaves and tamarind water. Check the seasoning and adjust with salt if necessary. Remove from the heat and let stand for 20-25 minutes to allow the flavors to blend. Reheat gently just before serving.
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Tapioca Beef
Ingredients
- 1.Tapioca - 1(1/2) kg in small pieces
- 2.Beef - 1 kg in small pieces
- 3.Onion - 1 sliced
- 4.Chilli Powder - 1 tablespoon
- 5.Coriander Powder - 1 teaspoon
- 6.Gram Masala - ½ teaspoon
- 7.Turmeric - ¼ teaspoon
- 8.Ginger - 1 piece cut fine
- 9.Garlic - 3 pods cut fine
- 10.Curry Leaves - 2 sprigs
- 11.Salt - To taste
- 12.Oil
Method
- Cook tapioca and meat separately.
- Fry onion, ginger and garlic in a tablespoon oil, in a pan. When brown, add rest of the masala and fry. Add meat and cook for 5 min.
- Mix cooked tapioca and keep on low fire for few more minutes. Remove and serve hot.
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Ingredients
- Beef -1kg
- Onions -2medium(sliced)
- Green chillies -6-8
- Ginger -1 chopped
- Coriander pwdr -2tsp
- Garlic - 8 pods
- Tomatoes (Chopped) -2
- Cinnamon -1
- Cloves -5
- Cardomom-5
- Perunjeerakam - 4 tsp
- Blackpeppercorns - 20
- Turmeric pwdr - 1/2 tsp
- Pepper pwdr - 1/2 tsp
Method
- Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.
- Grind cardamom, cloves, pepper and perunjeerkam a fine paste.
- Now cook the beef with the ground masala & salt in a pressure cooker till it becomes 80% cooked.
- Heat oil in a pan , splutter mustard seeds & fry the chopped onions
- Then add the coconut peices & curry leaves and furthur fry till light brown.
- Now add the meat &cook till gravy is dry & dark brown
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Ingredients
- Sun dried buffalo meat 100 gm
- Coconut slice 20 gm
- Ginger julienne 2 gm
- Garlic slices 2 nos
- Black pepper 1 pinch
- Kashmiri chilly powder 2 gm
- Garam masala powder 1 pinch
- Onion slice ½ no.
- Lime juice ½ no.
- Onion 2 gm
- Somph 2 gm
- Coconut oil 10 gm
- Mustard seed 2 gm
- Curry leaves 3 nos
- Dry chilly 2 nos. (cut into small pieces)
Method
- Heat oil in a frying pan. Add the tempering ingredient, sautéed onion and coconut slices.
- Add sun dried beef sautéed in a slow fire around 3 min.
- Add garam masala, seasoning and lime juice. Sautéed well for about 8 min. in a slow fire until the meat is well cooked.
- Serve with onion slice.
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