Embark on a culinary voyage to the sun-kissed shores of Goa, India, with the tantalizing flavors of Beef Ross. This iconic dish boasts a rich tapestry of spices, melded together with succulent beef, creating a symphony of taste that captivates the senses. Allow yourself to be swept away by the aromatic allure of this traditional Goan delicacy.
To begin your gastronomic adventure, start by marinating tender beef cubes in a vibrant blend of turmeric powder, red chili powder, vinegar, and a sprinkle of salt. This marinade infuses the meat with a depth of flavor, setting the stage for the masterpiece to come. Let the beef luxuriate in this medley of spices for at least 30 minutes, allowing each molecule to absorb the essence of Goa’s culinary heritage.
As the beef marinates, craft a fragrant spice paste that will serve as the heart and soul of the dish. Dry-roast cumin seeds, mustard seeds, dry red chilies, and coriander seeds until they release their aromatic bouquet, then grind them into a luscious paste along with freshly minced ginger and garlic. This spice paste, with its heady aroma and robust flavor profile, forms the cornerstone of Beef Ross, elevating it to gastronomic greatness.
In a pan suffused with the warmth of anticipation, sauté finely chopped onions until they glisten like pearls in the sunlight, their sweetness complementing the fiery heat of the spices. Into this aromatic symphony, introduce slit green chilies and the exuberant spice paste, allowing their flavors to mingle and dance in a joyous celebration of culinary alchemy. Once the stage is set, add the marinated beef to the pan, coaxing out its caramelized richness as it mingles with the fragrant spices.
For those seeking an expedited journey to culinary nirvana, the option of employing a pressure cooker presents itself. Transfer the tantalizing concoction of beef and spices into its metallic embrace, adding a splash of water to ensure a tender, melt-in-your-mouth texture. Let the pressure cooker work its magic for 15-20 minutes, transforming the raw ingredients into a sumptuous symphony of flavors.
Upon reaching the zenith of culinary perfection, introduce the pièce de résistance: velvety coconut milk, whose creamy richness tempers the fiery intensity of the spices, imparting a luxurious silkiness to the dish. Allow the Beef Ross to simmer gently, allowing the flavors to meld and evolve into a harmonious crescendo of taste.
Garnish this culinary masterpiece with verdant sprigs of fresh coriander, adding a burst of vibrant color and herbaceous freshness. With each spoonful, savor the intricate interplay of flavors, as the robust spices, tender beef, and creamy coconut milk transport you to the sun-drenched shores of Goa.
In conclusion, Beef Ross is not merely a dish but a sensory odyssey, inviting you to immerse yourself in the rich tapestry of Goan cuisine. So, embark on this culinary journey and let the flavors of Beef Ross tantalize your taste buds, leaving an indelible imprint on your palate and a longing for more.
Beef Ross
Ingredients:
- 1 kg beef, cut into cubes
- 3 onions, finely chopped
- 4-5 cloves garlic, minced
- 1-inch ginger, minced
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 6-8 dry red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon vinegar
- 1 cup coconut milk
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Instructions:
- Marinate the beef: In a large bowl, marinate the beef cubes with turmeric powder, red chili powder, vinegar, and salt. Let it sit for at least 30 minutes.
- Prepare the spice paste: Dry roast cumin seeds, mustard seeds, dry red chilies, and coriander seeds in a pan until fragrant. Grind these roasted spices into a fine paste along with ginger and garlic.
- Cook the beef: Heat oil in a deep pan or pressure cooker. Add chopped onions and sauté until golden brown. Add the green chilies and the ground spice paste. Cook until the raw smell disappears.
- Add the marinated beef: Add the marinated beef to the pan and mix well with the spice mixture. Cook on high heat for a few minutes until the beef starts to brown.
- Pressure cook (optional): If using a pressure cooker, transfer the beef mixture into the pressure cooker. Add water until the beef is fully covered. Pressure cook for about 15-20 minutes or until the beef is tender.
- Finish the curry: Once the beef is tender, add coconut milk to the pan. Mix well and let it simmer for another 10-15 minutes. Adjust the seasoning according to your taste.
- Garnish and serve: Garnish the Beef Ross with fresh coriander leaves. Serve hot with rice or crusty bread.
