Home / Recipes / Aunt Indra's Goan Pepper Beef Roast


  • Main Ingredients

    1 kg Beef, cut into large cubes
    5 to 6 Cloves
    3 to 4 Dry red chilies, split into two

    Ingredients For Marination

    2 to 2.5 tablespoons Ginger & garlic paste (add less if you find the flavor too overpowering)
    2 to 2.5 teaspoons Ground mustard (add less if you find the flavor too overpowering)
    1 to 1.5 teaspoons Freshly milled black pepper
    1 to 1.5 tablespoons Vinegar (I used regular white vinegar)
    Salt, to taste


  • In a large bowl, add the beef and the ingredients listed under "Ingredients For Marination". Mix well with hands and leave aside for 30 minutes to 1 hour. (You could also avoid the resting period and proceed to the cooking directly after marination.)

    Add the marinated beef cubes into a pressure cooker and cook the meat till cooked completely. Please note that the meat needs to be cooked well but shouldn't break down into smaller pieces and be too soft; instead it should hold shape.

    If there is excess gravy after the meat has been cooked, reduce the gravy till you have 1/2 cup of thick gravy.

    Separate the cooked beef pieces from the gravy and keep aside.

    Heat oil in a large pan and add cloves and chilies into it. Fry till a nice aroma comes through.

    Now add the cooked beef pieces and on medium to low heat, roast the beef till it is well roasted and the meat has turned a lovely black color.

    At this time, add the reserved gravy into the beef and continue to roast on medium to low heat till the gravy has dried up, the beef is beautifully roasted (it should have a nice blackish roasted color) and has a lovely sheen after the pan roasting process.

    Serve hot with freshly prepared mashed potatoes and bread. (refer notes)