Kerala Beef Roast Recipe – Instant Pot & Coconut Spiced

Last Updated on 2 months by Neha Deshmukh

Kerala Beef Roast Recipe – Instant Pot & Coconut Spiced

Hey everyone! If you’ve ever been lucky enough to experience the flavors of Kerala, you know they’re something special. This Kerala Beef Roast is a dish that instantly transports me back to family gatherings and the incredible aromas wafting from my grandmother’s kitchen. It’s a deeply flavorful, tender beef roast, simmered in a rich coconut-spiced gravy – and thanks to the Instant Pot, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t just any beef roast. It’s a celebration of South Indian flavors. The combination of aromatic spices, the subtle sweetness of coconut, and the tender, fall-off-the-bone beef is simply divine. Plus, using the Instant Pot cuts down on cooking time significantly without sacrificing any of that authentic Kerala taste. Trust me, once you try this, it’ll become a regular on your dinner table!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 2 tablespoons coconut oil
• 1 teaspoon black mustard seeds
• 2 red onions, diced
• 2 tablespoons minced garlic
• 1.5 tablespoons minced ginger
• 1 serrano pepper, finely chopped (adjust to your spice preference!)
• 25-30 curry leaves
• 1 tablespoon meat masala
• 1 tablespoon coriander powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cayenne pepper (optional, for extra heat)
• 2.5 pounds beef roast (chuck blade is ideal)
• 0.25 cup coconut slices
• 2 tablespoons lemon juice

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing:

• Kashmiri Red Chili Powder: This isn’t just about heat; it’s about color. It gives the gravy a beautiful, vibrant red hue and a mild, fruity flavor. You can find it at most Indian grocery stores, or online.
• Curry Leaves: These little leaves are a staple in South Indian cooking. They have a unique, citrusy aroma that’s hard to replicate. If you can’t find fresh curry leaves, you can sometimes find them frozen, but fresh is always best!
• Coconut: Coconut is used extensively in Kerala cuisine, and in this roast, it adds a subtle sweetness and richness to the gravy. We’re using coconut slices here, which infuse the beef with flavor as it cooks.
• Beef: Chuck blade is my go-to for this recipe. It has a good amount of marbling, which keeps the beef tender and juicy during pressure cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot on to the ‘Sauté’ mode. Add the coconut oil and let it heat up. Once hot, add the mustard seeds. You’ll know they’re ready when they start to sizzle and pop – it’s a fun little show!
2. Add the diced onions and sauté for about 7-8 minutes, until they’re beautifully caramelized. Patience is key here; those caramelized onions are building a ton of flavor.
3. Now, add the minced garlic, ginger, serrano pepper, curry leaves, and all the spices (meat masala, coriander powder, Kashmiri red chili powder, turmeric, salt, black pepper, and cayenne pepper, if using). Stir everything well to toast the spices for a minute or two. This really wakes up their aromas.
4. Place the beef roast and coconut slices into the Instant Pot. Drizzle the lemon juice over the beef.
5. Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 1 hour.
6. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes. Don’t rush it!
7. Carefully open the Instant Pot and shred the beef with two forks. If the gravy seems a little too liquidy, you can switch the Instant Pot back to ‘Sauté’ mode for a few minutes to reduce it.

Expert Tips

• Don’t skip the caramelizing of the onions! It makes a huge difference in the final flavor.
• Toasting the spices is also crucial. It releases their essential oils and creates a more complex flavor profile.
• Natural pressure release is important for tender beef.

Variations

• Vegan Adaptation: Swap the beef for 2 pounds of jackfruit or hearty mushrooms (like portobello). The spices and coconut gravy will work beautifully with either! My friend, Priya, swears by the jackfruit version.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: If you’re sensitive to heat, reduce or omit the cayenne pepper. You can also use a milder chili powder instead of Kashmiri red chili.
• Festival Adaptations: This Kerala Beef Roast is a popular dish during Onam and Eid celebrations. You can serve it with a wider array of festive side dishes during these occasions.

Serving Suggestions

Serve this Kerala Beef Roast hot with Kerala thoran (a stir-fried vegetable dish) and steamed rice. A side of papadums (Indian crispy wafers) is also a great addition. It’s a complete and satisfying meal!

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. The flavors actually develop even more overnight!

FAQs

What cut of beef is best for Kerala Beef Roast?

Chuck blade is ideal because of its marbling, but you can also use beef shoulder or round roast.

Can I use a regular pressure cooker instead of an Instant Pot?

Yes, you can! You’ll need to adjust the cooking time based on your pressure cooker’s instructions. Generally, it will take around 45-60 minutes.

What are curry leaves and where can I find them?

Curry leaves are aromatic leaves used extensively in South Indian cooking. You can find them at Indian grocery stores, or sometimes in the frozen section of well-stocked supermarkets.

How can I adjust the heat level of this dish?

Reduce or omit the cayenne pepper, and use a milder chili powder.

Can this be made ahead of time?

You can prepare the spice paste and marinate the beef a day in advance. This will deepen the flavors even further.

What is the best rice to serve with Kerala Beef Roast?

Basmati rice or Kerala Matta rice (red rice) are both excellent choices. They complement the flavors of the roast beautifully.