Kerala style Beef Achar, Beef Pickle
Author:
Yummy N Tasty
Posted on,
21, May 2012
66.1 K views.
82
4.6/5 ( 519 votes )
Yields
10-20 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
40-50 mins
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Recipe video
Ingredients:
- Beef - 1 Kg, cut into small cubes
- Garlic - 15-20 cloves, chopped
- Ginger - 2 inch piece, chopped
- Green chili - 5 Nos, chopped
- Kashmiri Red chili powder - 3 Tablespoon
- Garam Masala - ½ Teaspoon
- Fenugreek powder - ¼ Teaspoon
- Black Peppercorns - 10-15 Nos, crushed
- Vinegar - 2-3 Tablespoon
- Mustard seeds - 1 Teaspoon
- Curry leaves - 3-4 sprigs
- Coconut oil - 5-10 Tablespoon
- Water as required
- Salt to taste
For Marination:
- Ginger-garlic paste - 2 Teaspoon
- Garam Masala - ½ Teaspoon
- Turmeric Powder - ½ Teaspoon
- Salt - ½ Teaspoon
Instructions:
Initial Preparation:
- Clean and wash the beef pieces. Drain the water completely.
- Marinate the beef pieces with the ingredients listed in 'For Marination' and set aside for 20-30 minutes.
- Pressure cook the marinated beef with little water for 4-6 whistles or till the beef is cooked well on medium heat.
- Drain the cooked beef and reserve the stock.
- Heat 5-6 tablespoons of coconut oil in a heavy bottomed pan, add in the cooked beef pieces and fry until dark brown on low-medium heat. Set aside.
Beef Pickle Preparation:
- Heat the remaining oil in a heavy bottomed pan, splutter mustard seeds.
- Add in the chopped garlic, ginger, green chilies, curry leaves and fry till the raw smell disappears.
- Add in the kashmiri red chilli powder, fenugreek powder, garam masala and fry till the raw smell disappears for about 1-2 minutes on low-medium heat.
- Add in the vinegar and 1 cup of the reserved stock and bring to a boil.
- Now add the fried beef pieces along with oil into the pan. Mix well and adjust salt.
- Add in the crushed peppercorns and stir till it is thick or dry as you like it.
- Remove from the heat and allow to cool. Transfer to clean glass jars and use as needed.
Tips:
- If you are using red chilli powder, 1 or 1 ½ Tablespoon is enough.
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Kerala style Beef Achar, Beef Pickle
| Author - Yummy N Tasty |
| Posted on - 21, May 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/beef-pickle/ |
| Cooking time - 40-50 minutes |
| Serving - 10-20 person(s) |
Ingredients :
- Beef - 1 Kg, cut into small cubes
- Garlic - 15-20 cloves, chopped
- Ginger - 2 inch piece, chopped
- Green chili - 5 Nos, chopped
- Kashmiri Red chili powder - 3 Tablespoon
- Garam Masala - ½ Teaspoon
- Fenugreek powder - ¼ Teaspoon
- Black Peppercorns - 10-15 Nos, crushed
- Vinegar - 2-3 Tablespoon
- Mustard seeds - 1 Teaspoon
- Curry leaves - 3-4 sprigs
- Coconut oil - 5-10 Tablespoon
- Water as required
- Salt to taste
For Marination:
- Ginger-garlic paste - 2 Teaspoon
- Garam Masala - ½ Teaspoon
- Turmeric Powder - ½ Teaspoon
- Salt - ½ Teaspoon
Instructions :
Initial Preparation:
- Clean and wash the beef pieces. Drain the water completely.
- Marinate the beef pieces with the ingredients listed in ‘For Marination’ and set aside for 20-30 minutes.
- Pressure cook the marinated beef with little water for 4-6 whistles or till the beef is cooked well on medium heat.
- Drain the cooked beef and reserve the stock.
- Heat 5-6 tablespoons of coconut oil in a heavy bottomed pan, add in the cooked beef pieces and fry until dark brown on low-medium heat. Set aside.
Beef Pickle Preparation:
- Heat the remaining oil in a heavy bottomed pan, splutter mustard seeds.
- Add in the chopped garlic, ginger, green chilies, curry leaves and fry till the raw smell disappears.
- Add in the kashmiri red chilli powder, fenugreek powder, garam masala and fry till the raw smell disappears for about 1-2 minutes on low-medium heat.
- Add in the vinegar and 1 cup of the reserved stock and bring to a boil.
- Now add the fried beef pieces along with oil into the pan. Mix well and adjust salt.
- Add in the crushed peppercorns and stir till it is thick or dry as you like it.
- Remove from the heat and allow to cool. Transfer to clean glass jars and use as needed.
Tips:
- If you are using red chilli powder, 1 or 1 ½ Tablespoon is enough.
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What happened to fenugreek powder?where do you put that? In oil?
Sorry, forgot to mention it! Recipe updated.
You can add fenugreek powder along with the chilli powder.
What is the shelf life of this product and can we store in room temperature and for how long.
Thank You
Hi Rajesh, sorry for the delayed response.
If you want to keep the pickle for a long time, try to do the following things
1. Skip adding beef stock, and add less than half cup of vinegar instead. (Beef Pickle Preparation, step #4)
2. Fry the beef pieces really well(Initial Preparation, step #5), then the pickle stays good without refrigeration for over a month.
3. If you refrigerate, it stays good for at least 2-3 months.
I stay in hostel.. he meals are not eatable. So do you all sell . I would like to buy .
How many 220gm picke bottle we can fill with the recipe given by you.