DISH NAME : BEEF PICKLE

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Description

Sesame oil is derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, and far eastern cusine. This oil is valued in Ayurveda system of medicine.The black variety yields the best quality of oil and is also best suited for medicinal purposes.
Sesame oil has the highest smoking point. also it has the least chance to turn rancid 9unpleasant smell and taste) when not refrigerated. This is due to the natural anto oxidants present in the oil.

Note

1) The bottle in which pickle is stored should be free of any moisture.
2) Fry beef till brown and crisp or the moisture in the beef will spoil the pickle.
3) Without the said quantity of vinegar the pickle may spoil. Sugar is added to balance the sourness of vinegar.

Method

1) Marinate beef with the marinade ingredients and cook till three-fourth done.
2) Heat oil and fry beef till crisp and brown.
3) Heat gingelly oil.
4) Splutter mustard seeds. Then add fenugreek, ginger and garlic sliced, green chillies and curry leaves. Fry till ginger and garlic are brown.
5) Add ginger-garlic paste and fry.
6) Add both chilli powders, turmeric powder, fennel powder and garam masala powder.
7) Now add vinegar, salt, water and sugar and bring to a boil.
8) Add beef and let it boil for 5 more minutes.
9) Adjust seasoning. Remove from fire.
10) When cool bottle and store in the fridge.

Serving Suggestions

Bring to room temperature before serving.