Kerala Beef Roast Recipe – Coconut Oil & Fennel Spiced

Last Updated on 2 months by Neha Deshmukh

Kerala Beef Roast Recipe – Coconut Oil & Fennel Spiced

Hey everyone! If you’re anything like me, a good, hearty beef roast is comfort food at its finest. But this isn’t just any beef roast. This is Kerala Beef Roast, a flavour explosion from God’s Own Country that’s been a family favourite for years. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it. Get ready for tender, succulent beef infused with aromatic spices and a beautiful coconut fragrance.

Why You’ll Love This Recipe

This Kerala Beef Roast is special. It’s a beautiful blend of spicy, savoury, and slightly sweet flavours. The use of coconut oil and fennel seeds is what truly sets it apart, giving it that authentic Kerala touch. Plus, it’s surprisingly easy to make, especially with a pressure cooker! It’s perfect for a weekend feast or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 750 gm beef with bone (about 1.65 lbs)
• 1 tbsp coconut oil
• 1 tsp fenugreek seeds
• 1 tbsp crushed black peppercorns
• 2 onions, sliced
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp coriander powder
• 0.5 tsp turmeric powder
• 0.5 tsp chilli powder
• 1 tbsp pepper powder
• 0.5 tsp garam masala
• 0.5 tsp fennel powder
• Salt to taste
• 2 tbsp coconut oil (for tempering)
• 1 tsp mustard seeds
• 0.75 tsp fennel seeds
• 0.25 cup coconut bites (small pieces)
• 6 shallots
• 8-10 curry leaves
• 4-5 dried chillies

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Beef with Bone: Don’t skimp on the bone! It adds so much flavour and richness to the roast. I prefer using beef chuck or brisket.
• Coconut Oil: This is essential. It gives the roast that distinct Kerala flavour. Don’t substitute with another oil if you can help it.
• Fennel Seeds: These are a cornerstone of Kerala cuisine. They add a subtle sweetness and anise-like flavour that’s just divine.
• Curry Leaves: Fresh curry leaves are best! They have a unique aroma that elevates the whole dish.
• Spice Levels: Kerala cuisine can be spicy! Feel free to adjust the chilli powder to your liking. I’ll give you tips on that later.
• Regional Variations: You’ll find that every family in Kerala has their own version of this roast. Some add potatoes, others use more ginger-garlic paste. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp of coconut oil in your pressure cooker over medium heat. Add the fenugreek seeds and crushed peppercorns. Sauté for about 2 minutes, until fragrant.
2. Add the sliced onions and cook until they turn translucent. Then, stir in the chopped tomato, ginger paste, and garlic paste. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
3. Now, it’s spice time! Add 3/4 of the spice powders (coriander, turmeric, chilli, pepper, garam masala, and fennel) along with salt. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant. This is where the magic happens!
4. Add the beef pieces to the pressure cooker and coat them evenly with the masala. Make sure every piece is covered in that beautiful spice blend.
5. Pressure cook for about 45-60 minutes, or until the beef is incredibly tender. The cooking time will depend on the quality of your beef. I usually do 50 minutes for chuck.
6. Once the pressure has released, open the cooker and simmer the roast on high heat for a few minutes to dry up any excess liquid. Add the remaining spice powders and adjust the seasoning to your taste. Toss everything together until the beef is well-coated.
7. Time for the tempering! Heat 2 tbsp of coconut oil in a separate pan. Add the mustard seeds and let them splutter. Then, fry the coconut bites and shallots until they turn golden brown.
8. Add the curry leaves and dried chillies to the pan and sauté for about 2 minutes. Be careful not to burn the chillies!
9. Pour this fragrant tempering over the beef roast and mix well. Serve hot!

Expert Tips

• Marinating: For even more flavour, marinate the beef with the spice powders and ginger-garlic paste for at least 30 minutes (or even overnight!) before pressure cooking.
• Browning the Beef: If you have the time, quickly sear the beef pieces in a hot pan before adding them to the pressure cooker. This adds a lovely depth of flavour.
• Don’t Overcook: Overcooked beef will be tough. Check for tenderness after 45 minutes and adjust the cooking time accordingly.

Variations

• Vegan Adaptation: Swap the beef for jackfruit or mushrooms! Jackfruit works particularly well, mimicking the texture of beef.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ¼ tsp.
  • Medium: Use ½ tsp chilli powder (as per the recipe).
  • Hot: Add ¾ tsp or 1 tsp chilli powder, or add a pinch of cayenne pepper.
• Festival Adaptations: This roast is often made during Onam and Eid celebrations in Kerala. It’s a festive dish meant to be shared with loved ones.

Serving Suggestions

Kerala Beef Roast is best served hot with:

• Steamed rice (a must!)
• Appam (a fermented rice pancake)
• Kerala parotta (flaky layered flatbread)
• A side of coconut chutney or raita to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What cut of beef is best for this Kerala roast?

Beef chuck or brisket are ideal. They have good marbling and become incredibly tender when pressure cooked.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Cook on low for 6-8 hours, or until the beef is tender.

What is the purpose of fennel seeds in this recipe?

Fennel seeds add a unique sweetness and anise-like flavour that’s characteristic of Kerala cuisine. They balance the spiciness beautifully.

How can I adjust the spice level to my preference?

Simply adjust the amount of chilli powder used. See the “Spice Level Adjustment” section above for guidance.

Can I make this dish ahead of time?

Yes! You can prepare the roast up to the point of tempering and store it in the refrigerator. Then, just finish with the tempering before serving.

What is the best way to serve Kerala Beef Roast traditionally?

Traditionally, it’s served with steamed rice and a side of coconut chutney or raita. It’s meant to be enjoyed with family and friends!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!