Kerala in India is referred to as God’s own country. The landscape is lush and green and loaded with coconut trees. When I lived in Dubai we had many friends from Kerala called Keralites and we were able to sample their great cuisine. After I moved to Canada, we visited this great state on a visit back home and it was absolutely stunning. What I love about authentic cuisine is that you can instantly be transported to another place just by using the right ingredients and methods.

Pepper Beef also called Beef Roast is a wonderful recipe. Small chunks of Beef are first boiled or pressure cooked and then sautéed in a melody of spices. The icing on the cake for me are the chunks of coconut used in the recipe. Because of the method of cooking you can work with cheaper cuts of Beef and it’s very economical to prepare. As many of my viewers do not eat or cannot get Beef in certain states in India, you can prepare the same recipe using boneless Mutton instead. Also if you add Ghee instead of Coconut oil it’s a Ghee Roast!

Kerala Pepper Beef



3.15 from 68 votes
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Ingredients
  

Garnish

  • ½ cup Coconut chunks
  • ¼ cup Curry leaves

Meat & Marinade

  • 3.3 lb 1.5 kg approx. Beef
  • Salt to taste
  • 1/2 tbsp fresh black Pepper
  • 1/2 tsp Garam Masala
  • 2 -3 cups Water

Gravy

  • 2 tbsps Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1 cup sliced Onions
  • 1 tsp sliced Chilli
  • 1/4 cup Curry leaves
  • 1 tbsp Ginger and Garlic paste
  • 2.5 tbsps of fresh Pepper
  • 1/2 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala
  • Salt to taste

Instructions
 

  • Cut the coconut into chunks and keep aside
  • Cut the beef into cubes and add salt, pepper, garam masala and water
  • Cook this in a pressure cooker for about 2 – 3 whistles in a regular cooker and 20 mins in an Instant Pot
  • In a saute pan, add half the coconut oil, brown the coconut with the curry leaves and keep aside
  • Add the sliced onions, the other half of the coconut oil and the green chillies
  • Add the curry leaves and the ginger and garlic paste and saute
  • Add the pepper, turmeric, chilli powder, coriander powder and garam masala and stir to saute
  • First only add the beef chunks and allow them tp absorb all the spices
  • Slowly add in the stock or the water that the meat was cooked in, about 2 cups at a time
  • Cook this low and slow for 60 mins, as soon as the gravy gets thick, add more stock
  • Finally add in the reserved coconut and curry leaves