Beef Pickle from
Beef Pickle 1 Kg. Beef (without bones & fat) - cut into small pieces of
approx. ½", wash, drain & keep aside in a glass bowl -
To the drained meat pieces add:- 1 Tbspn Ginger/Garlic paste; 1 ½ Tbspn Chilly
pwd. - or to taste; Turmeric powder ½ tspn; Salt to taste; Vinegar - ¼ cup or
a little more if desired.
Mix the meat pieces well with the masala, cover the mouth of the glass bowl with
cling film & place in fridge to marinate for 2 days. On the 3rd day - pour
sufficient oil for deep frying - when the oil is hot - gently squeeze the meat
pieces & deep fry on medium heat till golden brown - don't fry the meat too
much it will become hard - once the meat pieces have fried, drain & remove
In the meantime prepare the Masala for Frying & Grinding.
Grind to a fine paste with Vinegar the following ingredients & keep aside:
(No water to be used at all for Grinding or for the Pickle).
10 - 12 Dry Chillies (De-seeded); 1 1/3 tspns. Pepper Corns; ½ tspn. Mustard
Seeds; ½ tspn. Methi Seeds; 2/8 tspn. Jeera Seeds; 2 2/3 pcs. of 1" each -
Pattai; Cloves-12 nos.
Ingredients for frying: 10-12 Green Chillies cut in two & deseeded &
kept aside, Curry leave 3-4 sprigs; Garlic Pods -12-15 finely sliced & kept;
Ginger 1 ½" pc. Finely shredded - & kept.
Use the same oil (the oil should be approx ½ a cup), in which you have fried
the beef pcs. When hot put the ingredients for frying & fry the same till a
good smell arises, & the garlic turns golden brown - now add the ground
masala paste & the juice from the marination , continue to fry on low to
med. Heat till the oil comes to the surface & a good aroma arises - now add
the fried beef pieces & mix well leave to simmer for about 5-7 mins. Check
for salt - remove from fire, leave to cool - when cold bottle & keep aside