Idicha Beef is one kind of dish that can be stored for a week and can be used when needed. This recipe does not carry the authenticity as the real one is made by drying up the beef in hot sun for days together and then its shredded and cooked . However this will be bit tedious these days and hence getting it to be in a simple form of frying the beef and then shredding it and cooking along with the spices gets the recipe done.
There are quite a different methods in which the idicha beef is done so in this method we will be cooking the whole process with coconut oil , next we will dry roast all the ingredients separately in coconut oil as this enhances the over all taste and flavour. If at all you are not happy in cooking with coconut oil you may use regular cooking oil as well.
Apart from coconut oil being the main ingredient Shallots (small onions) plays a very important role we use good amount of crushed shallots that makes a very important add on . Only the Beef meat is used and we don’t add the bones to it. For extra crunch I have added peanuts to this as that also gives a different taste to the dish, adding peanuts are completely optional.
This recipe is basically dry and can be used as a side for steamed rice, Porridge, indian bread and so on!
Ingredients
To Pressure cook
- Beef -750 grams (only meat )
- Salt
- Curry leaves
- Turmeric powder -1/4 tsp
- Pepper powder -1.5 tsp
Other ingredients
- Shallots (small onions)-100 grams (slightly crushed)
- Curry leaves – good amount – 3 springs
- 1/2 cup of peanuts (with/ without skin)
- Garlic cloves – 4 retain the skin (slightly crushed )
- Small piece of Ginger (slightly crushed )
- 7 Dry red chili +2 dry red chili
- 3 Green chili
- 1 tsp of Red chili powder (depending on your spice level)
- 1/2 tsp of Garam masala
- Coconut oil -1/4 cup
- Salt
Method
Step 1: To a pressure cooker add the mentioned ingredients “To pressure cook ” and well cook.Do not add water while pressure cooking.
Step 2: To a Kadai add coconut oil, then individually roast the ingredients firstly to go with add in Peanuts, then the dry red chili(7 nos., ), the dry red chili (2 nos., ) ,green chili ,curry leaves and fry until crisp remove and keep it aside. Next add the crushed ginger and garlic , then finally fry the slightly crushed shallots roast until brown and crisp.
Step 3: Once all the other ingredients are roasted we will add in the cooked beef pieces (do not add the stock water )only add the pieces else basis the stock water there are chances for the beef to splutter . Cook until the beef gets a lovely brown color. Do not over roast the beef as it will become hard and spoil the taste. Remove the beef and allow it to cool down .
Step 4: To a mixer add in the roasted dry chilies (7 nos.,) crush them .Later to the same jar add the cooked, cooled beef pieces and shred it . Do not over grind. Combine the dry chili and beef – check for the spiciness.
Step 5: To a wide kadai add in a tbsp of coconut oil and add the shredded beef and slightly cook for a min., add red chili powder (adjust your spice level) then add in garam masala, salt cook for 2 mins., and add in all the roasted ingredients the peanuts, curry leaves, red chili , green chili , ginger garlic combine everything together. Serve it warm!
Reserve and store it refrigerated it in airtight container for a week.Warm it before serving.
Homemade 