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Beef Pickle
By : Method
- Cook meat along with 2 tbsp of vinegar, ginger and salt, until well done and dry.
- Heat sufficent refined oil in a pan.
- Fry the meat, small lots at a time.
- Do not allow the meat to harden.
- Grind together chilly powder, ginger pieces, garlic, mustard seeds, fenugreek seeds and cumin seeds with cold boiled water.
- Heat the remaining oil and the gingelly oil.
- Splutter mustard seeds.
- Fry turmeric powder and onion, till it becomes crisp.
- Remove and drain.
- Saute the spices followed by tomato.
- Keep stirring, till the oil separates.
- Add the ground masala paste and saute.
- When masala is nicely fried, add vinegar, salt and 1 cup of boiling water and bring it to boil.
- Add the fried meat, ginger and garlic to the boiling gravy.
- Mix sugar in 2 tbsp of vinegar and add to the pickle.
- Allow it to boil again for one more time.
- Remove from fire.
- Cool and bottle it.
Ingredients:
2 1/2 kg - Tender beef
(cut in small pieces)
1 tsp - Ginger (finely chopped)
Salt as required
Oil for frying
1/2 cup - Gingelly oil
1 tsp - Mustard seeds
1/2 tsp - Turmeric powder
2 cups - Onions (finely chopped)
12 nos Cloves
6 nos - Cinnamon
6 nos - Cardamom
1/2 kg - Tomato
Vinegar as required
1/4 cup - Garlic pods
1 tbsp - Ginger slices
1/2 tsp - Sugar
For grinding:
3 tbsp - chilly powder
1/2 tsp - ginger(fine pieces)
6 - garlic pods
1 tsp - Mustard seeds
1/2 tsp - fenugreek
1/4 tsp - cumin seeds
2 1/2 kg - Tender beef
(cut in small pieces)
1 tsp - Ginger (finely chopped)
Salt as required
Oil for frying
1/2 cup - Gingelly oil
1 tsp - Mustard seeds
1/2 tsp - Turmeric powder
2 cups - Onions (finely chopped)
12 nos Cloves
6 nos - Cinnamon
6 nos - Cardamom
1/2 kg - Tomato
Vinegar as required
1/4 cup - Garlic pods
1 tbsp - Ginger slices
1/2 tsp - Sugar
For grinding:
3 tbsp - chilly powder
1/2 tsp - ginger(fine pieces)
6 - garlic pods
1 tsp - Mustard seeds
1/2 tsp - fenugreek
1/4 tsp - cumin seeds
RECIPES BY SHILPA TERRENCE
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