Cold Beef

Ingredients

Beef Gola/Fillet: 2½ lbs

Ginger garlic (adrak-lasan) paste: 2 tbsp

Green chili paste: 1 tsp full

Salt: 2 – 2½ tsp

Pepper: 1 tsp full

Mustard paste: ½ tsp

Chinese salt

Vinegar: 5 tbsp

Method

Marinate beef with all ingredients.  Pierce with fork and keep in fridge for 3 days.  Turn occasionally.  Pressure cook with little ghee with 5-6 miri corns and water for 35 minutes after whistle (siti) (note 1). Dry water, coating the beef with the marinade as it dries.

Variation:

Ingredients

Beef Gola/Fillet: 2 lbs

Ginger garlic (adrak-lasan) paste:  2 tsp

Full fat yogurt (dahi):   ¼ kg

Red chili powder: ¼ tsp

Raw papaya, crushed: 3 tbsp

Garam masala powder: 1 small tsp

Salt     

Method

Marinate overnight and pressure cook for 1 ½ hr (check every ½ hour)

Note:

1. Depending on the thickness of the beef, you may need to pressure cook for more time