Nita's Beef Roast

Name: Nita's Beef Roast
Ingredients: 1 kg blade or chuck beef; 1 big piece ginger, grated; lots Himalayan salt; to taste malt vinegar; 5 kashmiri chillies; 5 pods cardamom; 8 cloves; 20 black peppercorns; 1 stick cinnamon; 5 juicy tomatoes, diced; as needed olive oil; to cover water; to serve fried sliced potatoes and caramelised onions

from Nita

Ingredients

1 kgblade or chuck beef
1 big pieceginger, grated
lotsHimalayan salt
to tastemalt vinegar
5kashmiri chillies
5 podscardamom
8cloves
20black peppercorns
1 stickcinnamon
5juicy tomatoes, diced
as neededolive oil
to coverwater
to servefried sliced potatoes and caramelised onions

Instructions

Mix the grated ginger with lots of salt and malt vinegar. Rub this all over the beef and marinate for 24 hours for best results (or cook straight away).
In a pot, heat olive oil. Drop in all the whole spices and chillies and let them fry.
Add the beef and brown it on all sides over a low fire.
Add the diced tomatoes and the juice from the marinade bowl.
Let the tomatoes break down completely.
Add enough water to cover the beef. Bring to a boil, lower the gas, and let it slow cook — turning the beef every now and then.
Once the beef is cooked, remove it and dry/reduce the gravy until it's the right amount.
Slice the beef and drop the slices into the gravy; let it simmer.
Enjoy with fried sliced potatoes and caramelised onions.

beef
roast
slow cook
indian
whole spices