Goan Beef Roast
Savor the bold and aromatic flavors of Goan Beef Roast, a classic dish from the coastal cuisine of Goa that showcases the perfect balance of spice and tang. Tender chunks of marinated beef are slow-cooked to perfection with fragrant spices like cinnamon, cloves, and freshly ground pepper, all infused with a punchy blend of garlic, ginger, and green chilies. A splash of vinegar and lime juice adds a signature tanginess, elevating the rich, savory gravy. This one-pot wonder is a comforting and versatile main course, best served with steamed rice, crusty bread, or chapati. Whether for a hearty family meal or a special occasion, this dish delivers a taste of Goa's vibrant culinary heritage.
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Recipe Information
Ingredients
- 1 kg Beef (boneless, chuck or rump)
- 2 large Onion
- 8 Garlic cloves
- 1 inch Ginger
- 4 Green chilies
- 2 tablespoons Lime juice
- 2 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Black pepper (freshly ground)
- 1 small Cinnamon stick
- 4 Cloves
- 2 tablespoons Vinegar
- 3 tablespoons Cooking oil (vegetable or coconut oil)
- 1 to taste Salt
Instructions
Clean the beef and pat it dry. Cut it into medium-sized chunks for easier handling.
In a bowl, marinate the beef with lime juice, 1 teaspoon of salt, turmeric powder, and half the red chili powder. Let it sit for at least 30 minutes.
Meanwhile, grind the ginger, garlic, and green chilies into a coarse paste using a mortar and pestle or a blender.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick and cloves, allowing them to release their aroma for about 1 minute.
Add the sliced onions to the pot and cook until they turn golden brown, stirring occasionally to prevent burning.
Add the ginger-garlic-chili paste to the pot and sauté for another 2 minutes until the raw smell disappears.
Add cumin powder, coriander powder, the remaining red chili powder, and black pepper. Stir well for about 30 seconds to toast the spices.
Gently add the marinated beef to the pot and mix it well with the spices. Sear the beef on all sides until lightly browned.
Pour in the vinegar and 1 cup of water. Stir to combine and check for seasoning, adding salt if needed.
Lower the heat, cover the pot, and let the beef simmer for 60 to 90 minutes, stirring occasionally to prevent sticking. Add extra water if required to maintain a rich gravy consistency.
Once the beef is tender and the sauce is thickened, turn off the heat. Let the dish sit for 10 minutes before serving to allow the flavors to fully develop.
Serve hot with steamed rice, crusty bread, or chapati, garnished with fresh coriander leaves if desired.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 30.3 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4526 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
