Recipe for Beef on The Roques!
Recipe for Beef On The Roques!
Very recently on a Food Group on Social Media, I came across a picture of a Beef Dish which was shared by Mr. Roque D’souza from Pakistan. That Beef looked so Succulent, Tender and Droolworthy and I could literally imagine myself digging into that plate with a Chilled Beer on the Beaches of Goa. It looked exactly like the Pepper Beef Steak we as a family enjoy at one of our favourite Restaurants in Goa called Terry’s by the Ferry station in Betim.Beef Steaks are cooked directly on a grill or pan without pressure cooking it and that is something I could never get the confidence to even try out. And when I saw the picture of the Beef that Roque shared, I secretly prayed that he Pressure cooked it!The curious and inquisitive me obviously could not resist requesting Roque for the Recipe and so kindly and painstakingly, not only did he share the Recipe but also shared steps on how to make it PERFECT! And NO!! There was no Pressure cooking used! Ouch! HahahaDid I have a doubt or fear of how the dish would turn out???NO Way! That is because he explained it so well and I was confident that it would turn out to be absolutely Lip Smack Delish! And it Did! I immediately sent the recipe and pictures to my Mom and told her how I finally learnt to cook Beef without the Cooker and that we don’t have to wait until we go to Goa to eat our favourite Steaks with Onions and Potatoes and she got so excited and said “arey baap re No cooker? How?? but ok I’ll also try now. You tell me exactly what to do ok” 😊😊This entire dish belongs to Roque and I dedicate this recipe to him. Thank you, Roque, for getting me and My Mum to do what we never had even half an inch of confidence to think of, leave alone giving it a shot. This dish had to have your name on it and hence “BEEF ON THE ROQUES” it is which will also be a perfect chakna with a smooth 90 on the Rocks hahaha!!This is a special one for me, Roque. So, THANK YOU!😊
Servings 4 people
Ingredients
- 1kg Beef Beef Chunks
- 1.5tspn Salt
- 3-4tbspn Vinegar
- 1/2cup oil
- 5-6 Medium sized onion(cut into quarter inch thick rings)
- 2 small Beef stock cubes
- 4 Big Potatoes cut into round slices and pan fried (optional)
For the Marinade
- 2.5tspn Pepper Corns
- 1.5tspn Cumin Seeds
- 1tspn Coriander Seeds
- 1tspn Ajwain Seeds
- 2 pieces of 2 inch long Cinnamon stick(broken into pieces)
- 8-10 cloves
- 1 Full Pod of Garlic flakes
- 2 inch piece of Ginger
Instructions
For the Marinade
- First add the Pepper Corns, Cumin seeds, Coriander seeds, Ajwain, Cinnamon and Cloves in a dry grinder and grind into a fine powder
- Then add the Garlic flakes and Ginger and grind all these ingredients into a paste
- Wash the Beef steaks and drain in a sieveNote1: Get the steaks cut by the butcher or cut it at home if possible. It should be cut into Quarter inch thick and atleast 2 and half inches long slices. Try to get a nice tender cut of BeefNote2: Another tip shared by Roque to get the Beef to turn tender: In a bowl, add the beef slices and add 2.5tspn baking powder to 500 gms beef slices. Mix it well with the Beef slices, cover the bowl and let it rest for 45 minutes. Then, wash the beef and you can start with the marinade process
- In a bowl add the washed Beef and to that add the salt, vinegar and the ground marinade paste and mix it well till the beef is well covered. Keep it for atleast 1 hour. I kept it for a day since I had time on hand
- In a Pan, heat the oil
- Add the beef slices into the Pan
- The meat will release its juices. Keep frying the meat on medium heat for atleast 5 minutes then add the stock cubes and cover the pan
- Let this cook on low heat, stirring at regular intervalsNote: Cover the pan at all times so that the juices remain intact. If the pan is not covered, the beef will turn dry sooner and the juices will evaporate faster, leaving the Beef to dry out and it may get stuck to the pan. Let the Beef cook in its own juices and Oil. That is the secret to keep it crunchy yet succulent
- As the juices begin to evaporate, check for salt and vinegar
- After about 30 minutes, Check if the beef is tender and add the sliced onions and keep tossing
- Here, leave the pan open if you like the onions crunchy. If you like the onions softer(like my Mum usually does), cover the pan and let it cook for about 5 minutes. Turn off the heat and keep the pan covered for sometime
- If you like Potatoes, you can pan fry potatoes and add to thebeef at the end or as Roque suggested, you can make a mash and have it on theside! We at home are Potato lovers. So, we went for Pan fried Potatoes. Such anAbsolute BEAUTY of a Dish!! Enjoyyyyyyy 😊
- This is what Roque had posted. Just look at all that BEEF!! ufffff
If you like this recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂
What I did differently
- -I used 500 gms beef and reduced the quantities accordingly-I used just a pinch of Ajwain as I'm not such a great fan of it-I didn't have beef cubes so I used Vegetable cubes instead-Since the quantity of my Marinade masala was less, I added 1 tspn water just so I could grind the spices into a paste-