Lorraine’s Goan Roast Beef
Ingredients
1 ½ Kg beef joint
For Roast beef masala:
1 tsp garam masala
½ - 1 tsp pepper (depending on taste)
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
2 tsp ginger and garlic paste
2 limes (juice) or 2 tbsp Lea & Perrin
Mix all the above roast beef masala ingredients together in a small bowl with 2 tbsp Lea and Perrin or 2 tbsp lime/lemon juice
3-4 tbsp oil
1 heaped tbsp soft brown sugar
4-5 medium size onion - chopped
3 dried Kashmiri chilies broken in half (depending on how hot you like it!)
1 tin chopped tomato in juice
2 tbsp. tomato ketchup
1-2 beef stock cube (dissolved in ½ cup. warm water)
Salt to taste
Cooking Steps
Step 1 Wash the meat well and blot dry with a paper towel.
if it is very large you can cut the joint into 3 medium size pieces. Prick the meat with a fork or the tip of the knife to allow the marinade to seep into the beef.
Step 2 Rub the meat with 1-2 tsp of salt and apply the mixed roast beef masala rubbing in well. Let the beef marinate for about 2 to 3 hours.
Step 3 Take a large saucepan (with lid) Add 3-4 tbsp oil and when hot add 1 heaped tbsp of brown sugar to the pan. When the sugar starts to caramelise turning pale brown (don’t let it burn!) add the meat (together with the marinade) and brown well on all sides.
Step 4 When the roast is browned remove it and keep it aside (or move it to the side of the pan) and add the chopped onion and fry until translucent. Add the dried chilies to the pan and cook for a minute.
Step 5 Add a tin of chopped tomatoes with the juice to the pan, 2 tbsp of ketchup, a stock cube and ½ to 1 cup of water. Mix well and bring to the boil. Cover the pan with the lid and place in a hot oven 180C for 1-1 ½ hrs.
Step 6: After an hour remove the roast from the oven, Add the quartered potatoes and put back into the oven to cook for a further ½ hr. Check to see if the potatoes are cooked, remove from the oven and let the meat cool to room temperature.
Serve: Remove the meat from the pan and slice thickly. Return the meat slices back to the pan and fry in the gravy for a further 4-5 minutes. Serve on a flat platter surrounded by the potatoes.