The authentic Kerala cuisine is incomplete without the iconic beef dishes. In fact, these beef dishes are so popular in the state that a picture of it, posted on the social media, would garner thousands of likes and shares. Malayali food lovers are even emotionally attached to the evergreen combination of beef fry and porotta. A rich source protein, beef is one of the most consumed meats in the world.
There are around 800 varieties of beef available in the market today, including the exclusive high-breed Japanese wagyu beef which cost about Rs 2000 per kg and Angus, the Scottish breed which is equally rare. The Keralite palettes love the tasty and spicy gravy made of fennel, garam masala, curry leaves, ginger and garlic in which chunks of beef are cooked.
Meanwhile, the flavour and texture of the meat is foregrounded in foreign cuisines. In many countries, beef steaks are sold in more than 14 different cuts. The texture, flavour, and marbling on each of these cuts is unique. In the Kerala style of preparation, the strong flavours of the masala may overpower the actual taste of the meat itself. Sirloin and top sirloin are the most popular steak cuts, while brisket, foreshank, short plate, and flank steak are parts suitable to cook beef curries.
Roasted bone marrow of buffalo is a delicacy in many places. Similarly, oxtail, slow cooked or braised, is enjoyed as a super food. The oxtail has a distinct flavour and texture, and it is either braised or added in soups. In many African countries, cooked cow’s tongue is a speciality. Delicacies made with ox’s tongue are popular in the Goan cuisine as well.
Marinated beef fried to perfection is a very popular dish in Kerala. Chefs say that short ribs taste best when roasted with spices. Veal, which is meat of calves, is extremely tender and taste similar to that of cooked mutton. The osso buco is the most popular cut of veal which includes its shank with a part of the bone in the middle. The veal osso buco, which is veal shank braised with vegetables and white wine or broth is a special delicacy served at restaurants around the world.
The beef dry fry, which is popularly known as the BDF in the bars in Kerala, is prepared by cooking the marinated beef first and then deep frying it. A dash of crumbled papad adds to the texture and taste of the dish, which is the most common side dish ordered in bars.
Here are a few tips to make your beef curry extra special
The beef should be cut into pieces along the bone and cleaned well before marinating with turmeric and chilli powders. It should be kept aside for at least half an hour for the meat to absorb the goodness of the marinade. The marinated beef could be cooked along with ginger, garlic, shallots, and green chillies. Chilli powder, turmeric powder, coriander powder, and garam masala, too, could be added to enhance the flavour of the curry. Roasted chunks of coconut complete the dish.
Cooking beef in an uruli (traditional cookware) on a fire wood stove is the secret behind the unique flavour and amazing taste of the Kerala beef curry.
When the beef is roasted dry by reducing the gravy, add a spoonful of roasted coriander powder in the end.
In the olden days, plantain leaf was used as a lid to cover the beef curry. The curry turns aromatic if covered with plantain leaf.
Steak dishes are incredibly popular in foreign countries. The steaks are classified on the basis of difference in the time required for each cut to get cooked. Very rare, rare, medium, and well done are the common gradation of 'doneness.' The inside of the meat would still be pink if it is done very rare or rare.
A classic steak dish is prepared by cooking a cut of choice which is marinated with salt and pepper. The flavour of the steak is enhanced when it is basted with melted butter. A steak platter is complete with mashed potato and lots of boiled vegetables.
