Kerala style Beef

" Food is our common ground, a universal experience " - James Beard. 

Beef, like pork is always cooked in my kitchen. Of course with variations based on how lazy or enthusiastic I am on that particular day. Today's recipe is a favorite that is always made when friends turn up. This is how I make it. I usually dry it out a bit more but today, I wanted a semi dry beef. 

And notice how the title does not mention if it is a fry or gravy, that was intentional as this recipe can be both. And if you know me, I have changed my mind mid way in the cooking process on multiple occasions. Usually, I leave it with the gravy for lunch and then fry the rest of it for dinner. Ah, the flexibility that comes with being me. 

So, here's how it goes. 

 

  

Ingredients : 

Beef - 2 Pounds - Cut into bite sized pieces

Onion - 2 Large - Sliced long and thin. 

Ginger - 1 inch piece - Chopped.

Green Chillies - 2 slit long.

Curry Leaves - 2 Springs

Coconut Oil - 2 Tbsp. (You can use any other cooking oil, but coconut oil is preferred for the authentic feel)

Coconut slices - cut long and thin - rubbed with a bit of turmeric and salt and kept aside. (Optional but strongly recommended) 

Marination :

Turmeric Powder - 1/2 tsp

Chilli Powder - 2 Tbsp. ( Adjust according to your spice levels, start with 1 Tbsp. and go from there)

Coriander Powder - 2 Tbsp.

Salt - 1/2 tsp

Vinegar - 1.5 Tbsp. ( Optional) I did not use it this instance. 

Marinate the beef in the above spice powders and rest at least for a minimum of an hour. 

For the Spice Masala 

Garlic - 1 Tbsp. chopped

Ginger - 1 Tbsp. chopped

Spices : 

Fennel Seeds -1 tsp

Peppercorns - 1 and 1/4 tsp

Cloves - 3

Cinnamon - 2 - One inch sticks

Star anise - 2 small pieces

Cardamom - 3 

Grind the above spices into a powder in a mixer.  To this add the ginger garlic and give it a good spin to make it a paste. Keep aside. 

You can put it all in together and grind too. I prefer to powder the spices first and then add the ginger and garlic. 

Method :

Heat coconut oil in a deep pan. Add the coconut slices and give a good quick stir. Cook till it turns slightly brown around the edges. Do not burn. 

Now, to this, add the sliced onions, chopped ginger, Curry leaves and green chillies. Add a generous pinch of salt to speed up the cooking. Sauté till the onion sweats.

Now, turn the flame to a simmer and cover the pan. Cook till the onions are cooked fully and no longer stand separate. It should roll into a pulp. 

Add the ground spice mixture to the onions and cook till the raw smell dissipates. Keep stirring so that you do not burn the spices. 

Add the marinated beef pieces and give it a good mix, ensuring the beef is coated in the spice mix. Add salt. Turn the flame to high and give it a few good stirs. 

Now add 1.5 Cups of warm water to the beef. Give it a good stir. 

Bring it to boil, then turn the flame to a simmer. 

Cover and cook for about 90 minutes, till the meat is cooked. Make sure you keep checking on the meat to avoid burning, during the later stages in the cooking process. The final stages of the curry will require you to stir more and adjust the heat so that the meat does not burn. 

As the water is absorbed, here is where you decide the consistency you prefer. I like mine as a semi-dry gravy, so I cook till almost all the gravy is absorbed. Visually, the onions and spices are a thick cover on the beef pieces. Do a taste check and add salt and pepper as you see fit. 

For a dry fry, just keep tossing it around on high flame, till the wetness evaporates. Play around with the heat ( Switching between high and medium high - Constantly stirring while on high heat and resting it for few minutes when on medium high heat) so that the beef just crisps up and does not burn. 

Serve with rice or parotta. 

Notes : I belong to the Marination fanatic club. It is something I religiously follow, especially if it is red meat. You are free to go ahead and not marinate. Just add the spice powders directly to the ground spice mix. 

Chilli Powders wary in spiciness and color based on the brand. So adjust quantity based on your spice levels. Mine is mild, so I used 2 Tbsp. and it is approved by my daughter who does not like spicy food. 

You are free to pressure cook the beef, if that's how you prefer. 

Generously modified over the years to suit my taste, though it's adapted from Maria's Menu beef recipe.