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> Beef Pickle |
Beef Pickle 1 Kg. Beef
(with bones & fat) - cut into small
pieces of approx. ½, wash, drain & keep aside in
a glass bowl To the
drained meat pieces add 1 Tbspn Ginger/Garlic paste; 1
½ Tbspn Chillie pwd. - or to taste;
Turmeric powder ½ tspn;
Salt to taste;
Vinegar Ό cup or a little more if desired.
Mix the meat pieces well with the masala, cover the
mouth of the glass bowl
with cling film & place in fridge to marinate for 2
days. On the 3rd day
pour sufficient oil for deep frying when the oil
is hot gently squeeze
the meat pieces from the marinate & deep fry on
medium heat till golden
brown (dont fry the meat too much it will become
hard) once the meat
pieces have fried, drain & remove keep aside.
In the meantime prepare the Masala for Frying &
Grinding.
Grind to a fine paste with Vinegar the following
ingredients:-
No water to be used at all for Grinding or for the
Pickle.
10 12 Dry Chillies (De-seeded);
1 1/3 tspns. Pepper Corns;
½ tspn. Mustard Seeds;
½ tspn. Methi Seeds;
2/8 tspn. Jeera Seeds;
2 2/3 pcs. of 1 each Pattai;
Cloves-12 nos.
Ingredients for frying:
10-12 Green Chillies cut in two & deseeded &
kept aside, Curry leave 3-4
sprigs; Garlic Pods 12-15 finely sliced & kept;
Ginger 1 ½ pc. Finely
shredded - & kept.
Method:
Use the same oil (the oil should be approx ½ a cup), in
which you have fried
the beef pcs. When hot put the ingredients for frying
& fry the same till
a good smell arises, & the garlic turns golden brown
now add the ground
masala paste & the juice from the Marination,
continue to fry on low to
med. Heat till the oil comes to the surface & a good
aroma arises - now
add the fried beef pieces & mix well leave to simmer
for about 5-7 mins.
Check for salt remove from fire, leave to cool -when
cold bottle & keep
aside for use.
***
For
Details about Ingredients , check your nearest Indian
Store
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