Beef Ularthiyathu

1. 1

   Step 1

   • a.Marinate the Beef
   • b.In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chilli powder, coriander powder, 1 tsp garam masala, 1 tsp black pepper powder, ginger garlic paste, salt, and vinegar.
   • c.Mix thoroughly with your hands to ensure each piece of beef is evenly coated with the spices.
   • d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours or overnight.
2. 2

   Step 2

   • a.Pressure Cook the Beef
   • b.Transfer the marinated beef to a pressure cooker. Do not add any extra water, as the beef will release its own juices during cooking.
   • c.Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 5-6 more whistles, which should take about 20-25 minutes.
   • d.Turn off the heat and allow the pressure to release naturally. Open the cooker and check if the beef is tender but still holds its shape. Reserve the cooked beef and any liquid in the cooker.
3. 3

   Step 3

   • a.Sauté Aromatics and Coconut
   • b.Heat the coconut oil in a heavy-bottomed pan, preferably a cast-iron kadai, over medium heat.
   • c.Once the oil is hot, add the mustard seeds and let them splutter completely.
   • d.Add the dried red chilies and curry leaves, and sauté for about 30 seconds until fragrant.
   • e.Add the sliced onion, shallots, green chilies, and coconut pieces. Sauté for 8-10 minutes, stirring occasionally, until the onions turn golden brown and the coconut pieces are lightly browned and crisp.
4. 4

   Step 4

   • a.Slow Roast the Beef
   • b.Add the pressure-cooked beef along with all its juices to the pan with the sautéed onion mixture.
   • c.Stir well to combine everything. Increase the heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated. This will take about 8-10 minutes.
   • d.Once the mixture is semi-dry, reduce the heat to low. Continue to roast the beef, stirring every 3-4 minutes to prevent it from sticking to the bottom of the pan.
   • e.This slow roasting process is key. Continue for 15-20 minutes until the beef turns a deep, dark brown color and the masala coats each piece beautifully.
   • f.Finally, sprinkle the remaining 0.5 tsp of garam masala and 0.5 tsp of black pepper powder. Stir well and cook for another 2 minutes.
   • g.Turn off the heat. Let it rest for a few minutes before serving hot with parotta, appam, or rice.

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