Beef Cutlet Using Refined Soybean Oil
When it comes to any-time snacking, there are a variety of cutlets put before oneself. In a city like Kerala which is home to diverse flavors, vegetable, and fish cutlets are popularly found across many street vendors. If you are one who prefers to savor a starter that’s both crisp and flavorful- the Kerala Special Beef Cutlet is an old-school recipe that takes your taste buds on a vacation down South.
Even though this recipe seems to be time-consuming, it is a lot easier to prepare. With just some simple steps, a sweet, smoky, meat masala is all set to satisfy your taste buds.
Ingredients:
For the meat masala
- Black peppercorns- 1 tsp
- Green Cardamom Pods- 6
- Cloves- 6
- Cinnamon Stick- ½ stick
- Cumin Seeds- 2 tsp
- Fennel Seeds- 2 tsp
- Red chili powder- 1 tsp
- Turmeric powder- 1 tsp
Other Ingredients:
- Salt- 2-3 tsp
- Beef – 2 lbs, round roast, cut into medium chunks
- 4-5 medium golden yellow potatoes
- 2 tbsp coconut oil
- Shallots- 3 fine mince
- Garlic- 6 cloves- fine mince
- Green chilies- 1 fine mince
- 2 finely chopped curry leaves
- 1 beaten eggs
- 1 cup bread crumbs
- Doctors’ Choice refined soybean oil
Instructions:
- In a saute pan add in all the masala ingredients except for the red chili powder and turmeric powder. Warm the spices on a low heat for around 3-4 mins enough to release their aroma. Remove them from the heat and let the spices cool. Put the spices into a grinder and make them into a paste. Once done, add in the red chili powder and turmeric powder and set it aside.
- Wash the beef under cold running water and then place the chunks in a pressure cooker with 2 tsp of meat masala and 2-3 tsp of salt. Pressure cook the meat for 15 mins.
- Once the beef is cooked, boil the potatoes and peel. Smash them a little so that they are still chunky. Set aside.
- Drain the excess water from the pressure cooker and transfer the beef in batches into a food processor. Smash the beef well to ensure it minces to perfection. Ensure its shredded well. Keep it aside.
- In a large skillet on a medium flame add coconut oil. Fry the minced shallots, ginger, garlic, green chilies, and curry leaves. Once their rawness cooks down, add the minced beef and mashed potatoes. Mix it well and check the salt and spice level. Add 1 tsp meat masala and mix it all well.
- Shape the cutlets using a regular tablespoon. Scoop out two spoons worth of meat into your hand. Use the shallow side of the spoon and press into the meat. Press it until it forms a round, oval shaped cutlet. Ensure this process is done on both sides to avoid the cutlet from breaking. Set it aside on a plate and continue the process for the other remaining cutlets.
- Grab 2 bowls. In one bowl, add one egg and beat it well. In the second bowl add the breadcrumbs. Use one side for egg dipping and the other for dipping into the bread crumbs. First dip the cutlets into the egg and then place it into the bread crumb mix. Use the other hand to coat the entire cutlet well and shake off the excess. Do this for all the cutlets.
- Keep a shallow frying pan on medium flame. Add Doctor’s Choice refined soybean oil to fry the cutlet. You can fry several cutlets at once. Cook each side for over 20-30 secs until they are light golden in color. Continue the same for the other cutlets. Turn off the flame once done.
- Enjoy flavorful Kerala Style Beef Cutlet with tomato sauce and salad.
