Kerala style beef achar | Spicy beef pickle video
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Learn how to make Kerala style beef achar. Different people boast of jerky and beef dishes, but the Kerala beef achar or pickled beef takes the first position. It’s a meal that’s out to steal your hearts and spark popping flavours in your mouth.
Beef pickle recipe youtube
The beef won’t only satisfy your craving but develop a spicy feeling as well. Thanks to ingredients and marination used on the dish. So prepare your taste buds and be ready to experience the savoury feeling. That said, let’s learn more about the dish and how it came to be, shall we!
About beef achar
Did you know about the origin of the food that makes it taste better? Well, it does, and research has proven past events influence how the brain processes taste. Thus, before I get to the Kerala beef achar recipe, we’ll discuss how the delicious meal came to be.
The historical dish originated from India; that’s something most people find impossible to believe. This is because India is made up of vegetarians, and the consumption of beef is forbidden. I agree it’s true, but not all states have forbidden the consumption of beef.
The historical dish originated from India; that’s something most people find impossible to believe. This is because India is made up of vegetarians, and the consumption of beef is forbidden. I agree it’s true, but not all states have forbidden the consumption of beef.
Kerala is one of the states which permits one to have beef on their plates. Furthermore, the Southern state of India has chosen to share the spicy flavoured dish with the rest of the world. You can find the beef achar recipe on YouTube videos or even articles. But without the right guidance from a reputable chef, the recipe won’t be helpful. That’s why I’m here to guide you.
How to make beef pickle Kerala style?
You might have come across various recipes; some are legit while others are not. Most of them are shallow and hardly scratch the surface. For this reason, I choose to prepare an in-depth write-up on how you can handle the beef pickle in your kitchen.
If you are looking to prepare how to make dry beef pickle in your kitchen, you’ll need to cut the beef into small pieces. The pieces have to be cut into small cubical shapes, which should be smaller than stew size. I would recommend using a sharp blade while making the pieces to maintain the texture.
But if you lack the knife or find it hard to make the pieces, you can request the butcher to cut the meat into sizable pieces. That said, the Kerala beef pickle recipe requires the meat to be frozen for about 20-30 minutes so you can have a grip while cutting. Plus, the frozen chunk of meat makes it’s easier to cut it into cubical pieces with ease. The cubes have to even about 2 cm in measurement.
Remember to place the meat on a chopping board with a paper napkin underneath to prevent it from sliding. Also, the meat needs to cut while slightly firm and don’t apply too much force. We wouldn’t want to shred the meat, would we?
Bottom line:
The dry beef pickle recipe has been there for decades, and I believe it’s time you learn the magic. The dish is worth tasting or having a bite. It will leave a tingling on your taste buds for a while and even end up craving for more.
Besides, if you are looking to introduce your pallets to Indian cuisine, this is the perfect recipe for beef pickle. You won’t regret it. Furthermore, there are other types of Indian pickles you could also try out. Whether you are a vegetarian or not, there is an Indian pickle for you.
Recipe of beef pickle:
For marination
Beef (cubed) – 1/2 kg
Chilli powder – 1 tsp
Turmeric – 1/2 tsp
Garam masala – 1 tsp
Vinegar – 3 tbsp
Salt – to taste
For cooking
Oil (for frying beef) – 1 cup
Mustard seeds – 1/2 tsp
Garlic (julienne cut) – 1/4 cup
Ginger (julienne cut) – 1/4 cup
Green chillies (split into half) – 3 numbers
Curry leaves – 1 sprig
Kashmiri red chilli – 2 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Garam masala – 1/2 tsp
Asafoetida -1/4 tsp
White Vinegar – 1/4 cup
Method to make beef achar:
Time needed: 25 minutes
Method to make Kerala beef achar.
- Step
Cut the beef into small cubes
- Step
Add the spices and mix well
- Step
Keep the beef in the refrigerator for half an hour to marinate
- Step
In a pan cook the beef (if the meat is tough cook the beef in a pressure cooker)
- Step
Cook the beef till done and dry and keep aside
- Step
In a separate pan heat one cup of oil and shallow fry the beef
- Step
When the beef is cooked, strain it and keep aside
- Step
Strain the oil
- Step
In a separate pan reheat the oil
- Step
When the oil is medium/ high heat add mustard seeds and splutter
- Step
Add juliennes of ginger, garlic, green chillies, curry leaves and sauté for a couple of minutes
- Step
Reduce the flame, add Kashmiri red chilli, turmeric powder, pepper powder, garam masala, asafoetida and cook for another 2 minutes
- Step
Add the cooked beef
- Step
Add 1/4 cup of white vinegar sauté for 5 minutes
- Step
Add salt to taste
- Step
Your nadan beef achar is ready.
FAQ:
How many types of pickles are there in India?
There are various kinds of pickles in Indian. They are Non-veg, Amla, Assorted, Carrot, Garlic, Meat, Raw mango, to name a few. The pickles are usually dipped and marinated in oil, vinegar, and lemon juice. This presents you with a variety of exotic tastes.
Which oil is the best for achar?
The best oil for achar is mustard oil. That’s because it gives the pickled beef original and authentic flavour. The aroma also makes your mouth watery, and you will crave more beef. Though you can substitute with another refined only of your choice, I highly recommend mustard oil.
Does achar need to be refrigerated?
Achar needs to be refrigerated if the jar has been opened. But if the jar is unopened and sealed, airtight. You can store the jar in a cool, dry place which keeps it fresh for quite some time. Additionally, the maximum number of days a pickle can last is around four weeks.
Why do we add oil in pickles?
Oil is added to the pickle as a preservation measure. The oil seals off the air from entering the tin, which helps to preserve it. On the other hand, the oil helps the seasoning and even adds flavour to it while cooking. Hence, there is no need to add more oil when cooking.
What do you eat achar with?
Achar is a dish you can eat as a meal or a side dish. Plus, you can eat with paratha, or even rice. This depends on what you love as well.
Does achar expire?
Yes, achar does expire after a while. Though, you can increase its shelf life by refrigerating it.
What is achar called in English?
Achar refers to a spicy pickle in English.
Beef achar recipe | ബീഫ് അച്ചാർ | beef pickle recipe
Ingredients
For marinating Kerala beef pickle
- 1/2 kg Beef (cubed)
- 1 tsp Chilli powder
- 1/2 tsp Turmeric
- 1 tsp Garam masala
- 3 tbsp Vinegar
- salt (to taste)
For cooking beef pickle
- White Vinegar – 1/4 cup
- 1 cup Oil (for frying beef)
- 1/2 tsp Mustard seeds
- 1/4 cup Garlic (julienne cut)
- 1/4 cup Ginger (julienne cut)
- 3 numbers Green chillies (split into half)
- 1 sprig Curry leaves
- 2 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Pepper powder
- 1/2 tsp Garam masala
- 1/4 tsp Asafoetida
- 1/4 cup White vinegar
Instructions
- Cut the beef into small cubes
- Add the spices and mix well
- Keep the beef in the refrigerator for half an hour to marinate
- In a pan cook the beef (if the meat is tough cook the beef in a pressure cooker)
- Cook the beef till done and dry and keep aside
- In a separate pan heat one cup of oil and shallow fry the beef
- When the beef is cooked, strain it and keep aside
- Strain the oil
- In a separate pan reheat the oil
- When the oil is medium/ high heat add mustard seeds and splutter
- Add juliennes of ginger, garlic, green chillies, curry leaves and sauté for couple of minutes
- Reduce the flame, add Kashmiri red chilli, turmeric powder, pepper powder, garam masala, asafoetida and cook for another 2 minutes
- Add the cooked beef and 1/4 cup of white vinegar sauté for 5 minutes
- Add salt to taste
- Your pickled beef is ready.
Video
Notes
Nutrition
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