Wednesday, March 19, 2014

Roast Beef

One day I planned on making steaks in lunch. I had cut some beef (from sacrifice during Eid-ul-Azha) after researching what a steak cut should look like. It was waiting for the right weather, and the right marinade to be turned into succulent steaks. Then I planned the sides: Garlic Roasted Potatoes, Creamed Spinach, Cucumber with Yougurt. (Will be posting the recipes soon - all updated)

I researched again, looking for steak recipes. Most recipes included only salt and pepper, but what good is mere salt and pepper when you are trying something the first time, right? So some more search and I found a Moroccan marinade, tweaked a bit to suit my taste and used it to marinate the meat.

Then next part was to look for methods to cook steaks on stove top or oven, and found many methods where steaks were seared on stove top on high heat in a pan and then finished cooking in the oven, again on high heat. Everything was right upto this point, but - there is always a but - when the steaks were pulled out of the oven, the meat was cooked but hard.

Now, most bloggers said that if meat was cooked in oven for long time duration, it would become rubbery and hard. So the meat went into the cooker, cooked for around 10 minutes, to cook the meat soft. And those well planned steaks became something like roasted beef. I would have put them again in the oven, but lunch was getting late, and we had to make do without the another round in the oven for a couple of minutes.

If I try this recipe next time, I would cook the meat first in the cooker, and then pop it in the oven to add a glaze to it, and eat genuine roast beef. Steaks, most probably, are not my cup of tea.



3 tbsp olive oile
2 tbsp ground cumin
1 tsp red chilli powder
2 tbsp sugar
2 tbsp lemon juice
1 tsp garlic paste
Salt, to taste
1/2 tsp black pepper
1/4 tsp cinnamon powder
500 gms boneless beef


Put all the ingredients and meat in a bowl. Coat the marinade thoroughly on meat. All the meat to marinate in the refrigerator for at least 4 hours or overnight.

Heat some oil in a pressure cooker. Put the meat and the marinade. Cook meat over, stirring until it changes color on all sides. Add some water and close the cooker. Allow the meat to cook for 10 minutes after cooker starts whistling. Open the cooker and check if the meat is tender. If it isn't cook for another 5 minutes.

When meat is cooked, reduce all the water. Meanwhile preheat the oven at 200 C/ 400F. Grease an oven proof dish. Place the cooked meat in the dish and pop in the oven for 15 - 20 minutes or until the meat startes to brown on the edges.

Serve hot with lemon slices and the sides mentioned above.

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