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
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 | onions, 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 | cloves |
| 4 | green cardamom pods |
| 1 | bay leaf |
| 1 cup | water |
| — | salt to taste |
| — | fresh coriander leaves 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.