Ingredients:
- 500g (1 lb) beef, cut into small cubes
- 1 tablespoon ginger-garlic paste
- 2 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 3 tablespoons mustard oil (or vegetable oil)
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon asafoetida (hing)
- 10-12 dried red chilies
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 3-4 green chilies, slit
- 1 tablespoon jaggery or sugar (optional)
- Salt to taste
Instructions:
- Marinate the Beef:
- In a large bowl, combine the beef cubes, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to coat the beef evenly.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Cook the Beef:
- Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat.
- Add the marinated beef and cook until the meat is browned and cooked through about 15-20 minutes.
- Remove the beef from the pan and set aside.
- Prepare the Pickling Spice Mix:
- In the same pan, add the remaining 1 tablespoon of mustard oil.
- Once the oil is hot, add mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds. Let them splutter.
- Add asafoetida and dried red chilies, and sauté for a few seconds until aromatic.
- Combine Beef and Spices:
- Return the cooked beef to the pan and mix well with the spices.
- Add vinegar, lemon juice, green chilies, and jaggery (if using). Stir to combine.
- Cook for another 5-10 minutes on low heat, allowing the beef to absorb the pickling flavors.
- Adjust Seasoning:
- Taste and adjust salt if needed. You can also adjust the tanginess by adding more vinegar or lemon juice if desired.
- Cool and Store:
- Allow the beef pickle to cool completely.
- Transfer to a clean, dry, airtight jar. Ensure the beef pieces are submerged in the oil and pickling solution to preserve them.
- Store in the refrigerator. The pickle flavors will continue to develop and intensify over time.
Cooking time: 45-60 minutes (including marination and cooking)
Tips:
- Use good quality beef to ensure tenderness and flavor.
- Reduce the amount of red chili powder and dried red chilies for a milder pickle.
- This pickle can be stored in the refrigerator for up to a month. Ensure the beef is always covered with the pickling solution to prevent spoilage.
- Serve the beef pickle with steamed rice, bread, or as a condiment with other dishes.
Enjoy this Spicy Beef Pickle, a flavorful and tangy addition to your culinary repertoire that adds a kick to any meal!