Beef Pepper Roast

This is a Kerala-style beef pepper roast made with a few basic ingredients. This Beef pepper roast is very easy to make but does not compromise on taste. I often make this when I am feeling lazy to make the traditional beef ularthiyathu.

Using freshly crushed pepper and homemade garam masala will enhance the flavor of this dish. This beef pepper roast goes well with plain rice, appam, chapati, etc.

Beef pepper roast

 

Print Recipe
Beef Pepper Roast
This is a Kerala-style beef pepper roast made with a few basic ingredients. This Beef pepper roast is very easy to make but does not compromise on taste. I often make this when I am feeling lazy to make the traditional beef ularthiyathu.
Beef pepper roast
Course Non-Vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Beef cut into small cubes
  • 1/2 tsp Pepper powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Vinegar
  • Salt to taste
Other Ingredients
  • 1 1/4 cups Onion sliced
  • 2 teaspoons Ginger crushed
  • 2 teaspoons Garlic crushed
  • 2 numbers Green chilli sliced
  • 1 tablespoon Crushed pepper
  • 1/2 - 3/4 teaspoon Garam masala
  • 2 sprigs Curry leaves
  • Salt to taste
  • Oil to saute
Course Non-Vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Beef cut into small cubes
  • 1/2 tsp Pepper powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Vinegar
  • Salt to taste
Other Ingredients
  • 1 1/4 cups Onion sliced
  • 2 teaspoons Ginger crushed
  • 2 teaspoons Garlic crushed
  • 2 numbers Green chilli sliced
  • 1 tablespoon Crushed pepper
  • 1/2 - 3/4 teaspoon Garam masala
  • 2 sprigs Curry leaves
  • Salt to taste
  • Oil to saute
Beef pepper roast
Instructions
  1. Marinate the beef pieces with pepper powder, turmeric powder, vinegar, and salt. Let it stand for 15 minutes.
  2. Pressure cook the marinated beef until it is done. (I didn't add any water to pressure cook the beef)
  3. Heat oil in a pan, add onion and saute till the onion starts to brown. Add cooked beef, crushed pepper, gram masala, and curry leaves. (Pour a little boiling water if necessary) Stir well until the gravy is completely dry and becomes dark in color.
  4. Serve with plain rice, appam, chapati, etc.
  5. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

Leave a Comment

Your email address will not be published. Required fields are marked *

*