Kerala-Style Beef Pickle

Ingredients

• 3.5 kg beef (cut into pieces; the transcript says 3.5 kg becomes about 2.5 kg after draining)
• 1 tsp turmeric powder
• 1 tbsp black pepper powder
• salt (to taste)
• 0.75 L oil (for frying the beef; the transcript's wording around heating the oil is unclear)
• 1 tbsp fenugreek seeds (fry in the same oil after transferring the beef)

Steps

1. 1

   Cut the beef into pieces, then add the turmeric powder, black pepper powder, and salt to taste. Stir well to coat the meat evenly.

2. 2

   Pressure-cook the seasoned beef for 2 whistles. If it is not cooked through, continue until it has received 4 whistles in total.

3. 3

   Drain the cooked beef completely, removing as much cooking water as possible. The transcript notes that 3.5 kg of beef yields about 2.5 kg after draining.

4. 4

   Heat the oil in a thick-bottomed pan until very hot; the transcript's description of this action is partly unclear.

5. 5

   Add the drained beef pieces to the hot oil and fry well.

6. 6

   Transfer the fried beef out of the pan. Add the fenugreek seeds to the same frying oil and fry them.

Notes

The spoken transcript is partly garbled and ends after instructing the cook to fry fenugreek seeds in the remaining oil; any further pickle-seasoning, mixing, or bottling steps are not available in the source. The creator says the pickle keeps for about 1.5 months and advises using a dry spoon. The transcript also mentions that 3.5 kg of beef may yield about 2 kg in the finished pickle, but the precise point at which that weight is measured is unclear.

Nutrition per serving

• main
• South Indian
• spicy
• pickle
• pressure-cooked
• fried
• make-ahead