Goan Beef Roast
Tender braised beef slow-cooked in a dark, vinegar-laced Goan spice gravy until the meat absorbs the complex blend of roasted spices and palm vinegar sourness — a Sunday staple in Goan Catholic households, served with sannas or pão.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Goan Beef Roast
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
|
500 grams | Beef , cut into chunks |
|
2 tablespoons | Vegetable oil |
|
2 medium | Onion , thinly sliced |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
2 tablespoons | Vinegar |
|
1 | Cinnamon stick |
|
4 | Clove |
|
4 | Cardamom , green pods |
|
1 | Bay Leaf |
|
1 cup | Water |
|
— | Salt , to taste |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 In a bowl, marinate the beef chunks with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, vinegar, and salt. Let it rest for at least 30 minutes.
- 2 Heat oil in a heavy-bottomed pan over medium heat. Add cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté until fragrant.
- 3 Add sliced onions and sauté until they turn golden brown.
- 4 Add the marinated beef to the pan and stir well to coat the beef with the spices.
- 5 Cover the pan and cook on low heat for about 20 minutes, stirring occasionally.
- 6 Add water and mix well. Cover and cook until the beef is tender and the gravy thickens, about 20 more minutes.
- 7 Adjust salt to taste and garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a dash of coconut milk towards the end of cooking.