CHILLI BEEF - BEEF 65

       Beef can be widely acclaimed as a culinary hypocrisy of every Malayali.  The unwritten tale of Spicy Beef Roast and scrumptious Parotta has become the part and parcel of Malayali Cuisine, which could be clearly understood only if you are a fan of Beef.  It has become one of the staples of a Malayali household and eateries in Kerala that you can find this food in the nook and corners of every city in Kerala.
      The recent ban of Beef in India has turned heads as many would have probably never associated  India with Beef. Then for sure, they would have never heard of a Malayalis obsession for this meat.  Kerala - Gods Own Country loves Beef in every form.  Kerala Beef Fry/Roast is a legendary dish with a delicious aroma leaving hints of Coconut, Roasted Spices, Chillies and Curry Leaves in it. Least to mention the aroma wafting out of the dish undoubtedly from the Coconut Oil in which it is traditionally cooked.  All these elevates the dish to a level higher of taste and flavour, but I would say if you have to get the real taste of it, try it in small eateries or Thattu Kada(Roadside Shops).
     Along with other Beef Recipes, Beef 65/Chilli Beef has taken the show with its succulent and crispy texture. It serves as an entrée(starter) or even as a quick snack. It is prepared by using pre-cooked and marinated boneless Beef pieces.  It is usually served with Sliced Onions and Lemon wedges. This Beef 65/Chilli Beef is a recipe similar to the most popular Chicken 65, repertoire Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.
       Beef 65/Chilli Beef serves as a classic Fry with minimal ingredients. The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary.  Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.

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Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

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HOW TO COOK CHILLI BEEF - BEEF 65 

 

INGREDIENTS :

To Cook 

Beef  - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Curd/Yoghurt - 1/4 Cup
Water - 1/2 Cup

To Marinate :

Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns

To Fry :

Oil

To Garnish :

Onion Slices
Lemon wedges

METHOD:

• Clean and cut the Beef into small cubes.
• Wash the Beef pieces until the water runs clear.
• Allow it to dry in a colander.
• Add all the ingredients mentioned under 'To Cook' in a pressure cooker.
• Cook for 3 Whistles on a high flame, lower the flame and cook for other 5-6 whistles.
• Once cooked Mix all the ingredients mentioned under 'To Marinate'.
• Add the pre-cooked Beef Pieces to the Marinade and mix well.
• Leave the marinated Beef for at least 3-4 hour or overnight in the refrigerator.
• Heat cooking oil and deep fry the marinated Beef pieces in small batches until they are well cooked and the sizzling stops on a medium-high flame.
• Remove the fried Chilli Beef/Beef 65 and allow it to drain on a paper towel.
• Serve Chilli Beef/Beef 65 hot as a starter or as any side dish for your preferred dish.

NOTES :

• Tender meat cooks soon. Adjust the cooking time accordingly.
• The given timing to cook the Beef in Pressure Cooker suits well for the type of meat I get here in Malaysia.
• Make sure there is no water while marinating the Beef pieces.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to your preference.
• Kashmiri Chilli Powder is less hot and gives a red colour to the dish even without adding Food Colour.
• I have not used food colouring in the recipe.
• Longer marination time ensures soft and succulent fried Beef 65/Chilli Beef.

 

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry