Putting aside recent controversies, beef recipes have been popular across India since ages. They have been served to the liking of one’s palate. Changes in a recipe is common. These changes bring a unique texture to the dish.
We have put down 8 popular beef recipes which you must try. Just remember…it’s your extra hint of love which will make it special.
#1 Fragrant South Indian Beef Curry
- 2 tablespoons canola oil
- 1 medium onion, thinly sliced
- 12 fresh curry leaves or 2 bay leaves
- 6 garlic cloves, grated
- 4 teaspoons finely grated peeled fresh ginger
- 1 tablespoon tomato paste dissolved in 1/2 cup of water
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon cayenne
- 1/2 teaspoon ground turmeric
- 4 small dried hot chiles
- 4 star anise pods
- Two 3-inch cinnamon sticks
- 1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces
Step 1: In a medium enameled cast-iron casserole, heat the oil until shimmering. Add the onion and curry leaves and cook over moderate heat until lightly browned, about 7 minutes.
Step 2: Add the garlic and ginger and cook until fragrant, 1 minute. Stir in the dissolved tomato paste along with the coriander, garam masala, cayenne, turmeric, dried chillies, star anise and cinnamon sticks.
Step 3: Add the ribs, season with salt and stir until coated with spices. Cover partially and cook over very low heat until the meat is tender, about 1 hour and 30 minutes.
Step 4: Spoon off as much fat as possible and discard the star anise, cinnamon sticks and bay leaves, if using.
Serve with hot steamed rice.
#2 Madras beef curry
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chilli powder (optional)
- 2 garlic cloves, crushed
- 2 teaspoons grated ginger
- 2 1/2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1kg beef chuck steak, cut into 2.5cm cubes
- 2 tablespoons tomato paste
- 1 cup Massel beef stock
- Steamed Basmati rice, to serve
- Raita (see notes), to serve
- Coriander, to serve
- Mint, to serve
- Sliced red chilli, (optional) to serve
Step 1: Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
Step 2: Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
Step 3: Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.
Step 4: Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.
Serve with rice and raita. Top with mint , coriander and fresh chilli (optional).
#3 Indian style Beef curry with Coconut Milk
- 1 1⁄2lbs filet of beef or 1 1⁄2lbs sirloin, cut into 1/2-inch strips
- 2 garlic cloves
- 2 tablespoons grated fresh ginger or 1⁄4teaspoon ground ginger
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup oil
- 1 1⁄2 cups onions, cut julienne style
- 1 1⁄2 cups red bell peppers, cut into strips
- 1 tablespoon curry powder
- 2 cups coconut milk
- 1⁄3 cup chopped cilantro(garnish)
Step 1: Cut the meat, onions and peppers.
Step 2: Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2″ or more, but it is not necessary).
Step 3: Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
Step 4: Saute onion and peppers in a bit of oil just a few minutes. Add curry powder and meat to the onion and peppers in the skillet; stir well.
Step 5: Add coconut milk and heat til warm; add salt and pepper to taste.
Garnish with cilantro; Serve over rice.
Source: GENIUS KITCHEN
#4 Beef Ularthiyathu/ Beef dry roast
- 2½ lb beef
- 25 shallots (thinly sliced)
- 2-3 green chilies (slit)
- 1 tbsp ginger garlic paste
- ¼ tbsp turmeric powder
- 1 tbsp red chili powder
- 1½ tbsp coriander powder
- 2 tbsp pepper powder
- 1 tsp meat masala
- ½ tsp garam masala
- 4-6 sprigs curry leaves
- ¼ cup coconut bites
- a pinch of mustard seeds
- salt (as required)
- oil (as required)
Step 1: Clean and cut beef into cube shaped pieces (preferably soup cut).
Step 2: Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water just enough to cover the meat. Pressure cook for 2 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.
Step 3: Heat oil in a pan and splutter mustard seeds. Add curry leaves, sliced shallots, green chilies, and a little salt. Saute until the onions turn translucent.
Step 4: Add ginger garlic paste, saute for a minute until the smell resides. Add spice powders; chili, coriander, turmeric, garam masala, and mix well. Make sure to turn the heat to a low while adding the spice powders, so that it does not burn.
Step 5: Remove the lid from the pressure cooker and transfer the cooked beef with the remaining water to the pan, mix well with the masala and cook on a medium flame until the gravy dries out. Stir the gravy occasionally while cooking, to prevent it from sticking to the bottom of the pan. Add salt as needed.
Step 6: Meanwhile, heat a little oil in another pan and fry the coconut bites. As it starts to brown, add curry leaves and fry it along with the coconut bites until browned. Keep aside.
Step 7: When the gravy dries out, reduce the flame to a low and saute the beef in the pan for 10-15 minutes. Add the fried curry leaves and coconut bites, and mix well together. Scrape the sides of the pan, toss until the meat is brown -black and dried out completely.
Serve hot with Rice, Porotta, Appam, Naan, or any other bread.
Source: Pepper Delight
#5 Kerala Beef Curry
- 1 kg cubed beef
- 250 gms chopped tomato
- 250 gms sliced onion
- 8-10 (slit) Green chillies
- 8 cardamom
- 8 cloves
- 8 black peppercorns
- 2-3 bay leaves
- 3-4 cinnamon
- 2-3 star anise
- Curry leaves
- 25 gms garlic
- Ginger paste
- 100 ml ghee/oil
- Coriander leaves – for garnishing
- 2 tsp chilli powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
Step 1: Roast the bay leaves, cinnamon, cardamom, cloves, black peppercorns, star anise lightly and grind it to a powder.
Heat oil in a pan and garlic, onion, curry leaves and sautÃ© till brown.
Now add the ginger paste and sautÃ©.
Step 2: Add chilli powder, coriander powder and turmeric powder and again saute for 2 minutes.
Step 3: Add a little water to cook the masala and then add the tomatoes, green chillies and beef. Fry the beef till the water is soaked, add more hot water if required.
Step 4: Transfer to a cooker and add water till the level of the meat and mix. Pressure-cook it till 5 whistles. Now add the garam masala (the ground powder) and salt , check if the meat is cooked properly, if not cook the meat some more till it becomes tender.
Check seasoning and remove from flame. Garnish with coriander leaves.
Source: INDIAN RECIPES
#6 Keema Aloo (Ground Beef and Potatoes)
- 2 tablespoons extra-virgin olive oil
- 1 extra-large Spanish onion, chopped
- 2 tablespoons water (optional)
- 2 pounds lean ground beef
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger root
- 1 serrano chile pepper, finely chopped
- 2 teaspoons chopped fresh cilantro
- 1 tablespoon ground coriander
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 (28 ounce) can diced tomatoes
- 3 potatoes, peeled and diced
- 1 cup frozen green peas
- 1 teaspoon garam masala
- Add all ingredients to list
Step 1: Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
Step 2: Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
Step 3: Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
Source: all recipes
#7 Indian spiced Beef stew
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups chopped onions
- 2 tablespoons minced fresh ginger
- 4 cloves garlic, minced
- 1 can (14-1/2 ounces) tomato sauce
- 1 tablespoon garam masala
- 1 cup frozen peas
- 1 cup fat-free half-and-half
Step 1: Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.
Step 2: Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender.
Step 3: Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is tender.
Step 4: Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.
Serve stew with hot cooked basmati rice or naan and lime wedges (optional).
Source: Beef. It’s What’s for Dinner.
#8 Indian spiced Beef Kababs
- 20 ounces beef sirloin cubed
- 2 cups whole milk plain yogurt
- 2 tablespoons gingerminced
- 2 cloves garlic minced
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne or more to taste
- wooden or metal skewers for grilling
Step 1: In a large bowl, whisk together marinade: yogurt through cayenne. Add beef cubes and stir until evenly coated. Marinate in the refrigerator for 30 minutes or up to overnight.
Step 2: Pre-heat grill to medium-high heat and thread beef on to kabob skewers. Gently press kabobs with paper towel to remove excess marinade.
Step 3: Grill kababs 4-5 minutes per side for medium rare. Let rest 10 minutes before serving.
Source: The Lemon Bowl