If you want an easy roast beef recipe that is tasty, spicy and satisfying, you might want to give this one a try. This recipe came about when I needed an efficient way to cook my roast because of a sudden family emergency that consumed all my personal time. I had 6 pounds of good quality beef in the fridge that had to be cooked or might end up going bad.
I pulled out my slow cooker and hoped for the best, and instead I got something even better! A delicious roast simmered in a rich, thick gravy.
The saying goes "Necessity is the mother of all inventions". It would have been great if I had time to marinade the meat with the spices but in this instance I was short of time, and proceeded quickly to the cooking stage but I found no compromise in flavors.
Ingredients
For 6 pounds of meat using all ready powdered/ground spices
Salt
1 teaspoon chilly powder (add more if you like it more pungent)
1 heaped teaspoon paprika
3 heaped teaspoons garlic powder
3 heaped teaspoons ginger powder
1 teaspoon cloves
1 teaspoon pepper
1 teaspoon turmeric
1 heaped teaspoon cumin/jeera
Vinegar (red wine or Goa vinegar)
Potatoes (optional)
Method
Spray the bowl of your slow cooker lightly with oil. Cut the beef into manageable chunks, and pierce the meat on all sides with a sharp pointed knife or a fork. Sprinkle salt over the pieces and leave aside. I added one and a half heaped teaspoons of salt because I prefer less salt when cooking. You can add more salt towards the end of the cooking process if you like it a bit more salty.
Put all the powdered spices in a bowl. Mix well to blend the spices. To the bowl add enough vinegar to make a soft, smooth paste, not runny.
Add the spice paste to the meat.
Mix well so all the meat is coated. Leave aside for half hour.
Chop 3 large onions roughly. Add one teaspoon olive oil and mix in a microwave safe dish. Cook on high power for about 5 minutes until soft and translucent. Add to the onions to the pot. and stir well.
Cover and cook on high for half hout to 45 minutes. Stir at this point, and add quarter to half cup of water depending on how much liquid has accumulated in the bottom of the dish.
Cover and slow cook on low for another 3-4 hours.
Cut potatoes into large cubes ( I used red potatoes with the skin on). Put into a microwave safe dish with 1 teaspoon of water. Salt and microwave until done. This takes about 8 minutes.
Add the potatoes to the slow cooker in the last 10 minutes of cooking.
Remove the beef and slice. Serve with gravy and potatoes.
This recipe has been modified and inspired from http://
Tempting mumbaites. No beef here.
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