Meat Recipes


Beef Pickle

1 Kg. Beef (without the bones, ligaments and fat) - cut into bite size chunks, wash, drain & keep aside. To the beef, add 1 tbsp of ginger garlic paste, 1½ tbsp chilli powder, ½ tspn turmeric powder, 50ml of vinegar and 1 tsp salt. Mix these well into the beef and place in the refrigerator for a day.
On the next day, fry the beef till golden brown, taking care that you are frying on a low flame. Also note that the marinade from the beef will scale the base of the pan and get burnt. It is advisable to 'scrape' off the sediment as and when you fry the meat so as not to face the inconvenience of cleaning a crusted sauce pan!
In the meantime prepare the Masala for Frying & Grinding.
Grind to a fine paste with Vinegar the following ingredients: 12 Red Chillies, 2 tspn pepper corns, ½ tspn. mustard seeds, ½ tspn fenugreek seeds, 1 tspn cumin and 12 cloves. Dry fry the following: 12 Green Chillies, 30 Curry leaves, 15 Garlic Pods (diced well) and a thumb sized ginger (well diced).
Now, the oil which was used to fry the beef can be filtered (using a tea powder filter) once it has cooled. This is my mom's tip!
Use the same oil and fry the above dry fried and ground masala till a magical aroma arises. Once you have visibly ensured that the frying is complete, add the beef into the oil and simmer for a few minutes. Take the preparation off the flame and let it cool before you store it in a glass bottle.

This pickle has a shelf life of almost 3 weeks. Ensure that you do not add water during the preparation else the pickle tends to spoil sooner.