Beef Roast/ Beef Ularthiyathu

Presenting another one of our family favorites - Beef Ularthiyathu! The Malayalam word 'Ularthiyathu' is used to refer to roasted dishes. This dish is a specialty of Kerala, I would say Kottayam side and has unique flavors of Kerala linked to it - be it the slightly fried sliced coconut or the coconut oil. I am a big fan of the flavor that coconut oil adds to the Kerala style dishes and I have no words to explain the crunchy feel that you get when a slice of that coconut gets into your mouth! I got this recipe long back from pachakam.com and after so many years of doing this, it is highly altered.

Serves 8-10 people

Refined Oil	- 3 tbsp
Onion	- 3 big (Sliced - around 2.5 lbs)
Garlic	- 2 pods (thinly chopped - around 0.15 lbs)
Ginger	- a big piece (thinly chopped - around 0.15 lbs)
Tomato	- 2 (chopped - around 0.5 lbs)
Green Chilly	- 6 (chopped - adjust according to taste)
Turmeric	- 1/2 tsp
Chilly Powder	- 1 tbsp
Coriander Powder	- 2 tsp
Pepper Powder	- 2 tsp
Fennel Powder	- 1 tsp
Garam Masala	- 1 tsp
Salt	- to taste
Beef	- 4 lbs
Mustard	- 1 tsp
Coconut Slices	- 2 - 3 handful
Coconut Oil	- 2 tbsp
Curry Leaves	- 3 twigs

1. In the pressure cooker, add and heat the refined oil.

2. Add 2 of the sliced onions and saute for a few minutes until slightly translucent.

3. To this, add the chopped ginger, garlic, green chilly and tomatoes and mix well.

4. Now add the powders - Turmeric, Chilly, Coriander, Fennel, Pepper and Garam Masala and mix for 2-3 minutes.

5. Add the beef and salt to this and mix well. There is no need to add water, as the water from the beef would be enough.

6. Let it pressure cook until 3/4 done. Open the cooker when the pressure is completely gone.

7. Heat 1 tbsp of coconut oil in a saute pan and splutter the mustard.
8. Add the remaining Onion and saute until translucent.
9. Add the coconut slices to this and saute for 5-6 minutes.
10. Using a sieve spoon get the beef together with the onion/ginger/garlic/tomato/green chilly from the pressure cooker to the saute pan, draining out the stock as much as possible. (Save the stock - You could use that as a curry!)
11. Once all the beef has been transferred to the saute pan, start sauting the beef until it starts to completely dry up. Check salt and add if needed. You could also add pepper powder at this stage, if you feel the dish needs to be spiced up more.

12. At this stage drizzle in the remaining coconut oil and curry leaves and mix well until it is completely roasted.

13. Once done, garnish with the curry leaves.

The beef stock from the pressure cooking could be used in making Rava Beef Biryani.

This would be a perfect accompaniment with rice, roti, paratha and appam.

There is one more news that I would like to share with all my friends out there. I would soon be doing a review along with a wonderful recipe for CSN Stores who has a wide variety of stores that sell anything from twin beds to cookwares. So will see you soon with the review and the recipe!