BEEF ROLLMAAS

My mother-in-law makes the best Roll Beef. Hands down!... In all honesty it was quite hard to get this recipe from her. Like most homecooks do, her nose translates more about a missing spice here or a little extra there. She manages to get Roll beef to perfection every single time despite. I couldn't beat that. That's simply the trait of the mothers that cooked the same meal countlessly in their lifetime. I'm yet to reach!! 😁...
What I like most about her RollBeef dish is that she keeps her Green masala the least 'complicado'. She even balances out the expected heat from those stuffed-in Green Chillies by inculcating sugar during the making of masala. Sugar - a natural meat tenderizer. Pure genius!

INGREDIENTS :
2 pods peeled Garlic
1" piece peeled Ginger
1tbs Turmeric powder
1tbs sugar
1tbs Cumin seeds
1/2tsp Peppercorns
120ml Toddy Vinegar
1tbs Salt
Grind above to paste. Set aside.

1kg Beef chunk (Bendi)
2 large onions sliced.
10 green chillies sliced thinly
40 3" long stripes of pork fat
2 Chorizo sausage of 4" each (optional)

2" Cinnamon
4 Cloves
1 Onion finely chopped
1 Tomato finely chopped
1tbs Vegetable oil

METHOD :
Slice the Beef to get rollable slices. Aim for a 3X4" of per slice. To tenderize meat, bash each slice separately with a meat hammer. Generously marinate these slices with the masala we ground earlier and refrigerate overnight or leave for 4hours to tenderize further.

Ready to Roll! On one end of meat slice place a chillie slice, Pork fat strip, some onion and a chopped piece of Goan Chorizo. Being optional, I wouldn't overuse Chorizo in my Beef Roll mass. Simply because it can overpower the main dish. Roll the meat slice holding the stuffing tightly in place. Now you could use threads to tie up your beef rolls until cooked but I've made mine without tieing. The dare lies in tightly packing down all beef rolls compressed /Compact/ Cannot-move-an-inch into the flat-base utensil you're to cook them in. Or else they will open up while cooking spilling all your hard work out. 

Getting back to our recipe,...😂 in the utensil to cook, put oil and roast the cinnamon and cloves slightly before adding onion to fry until caremalised lightly  brown. Add tomatoes to fry until mellowed down. Turn off fire and when cooled, start placing the beef rolls in the utensil on top of the fried onion mixture. When all rolls are placed in the utensil(compactly! Like I do manage OR tied up rolls to keep rolled until cooked) . Keep on very low fire, cover with lid and cook for 30mins. Or until cooked tender. 

Enjoy!

Tip: If your green chillies are the spicy kind, remove and discard the central seed stalk. It's where the heat of a chillie lies. Slice up the rest of the chillie to stuff into Roll beef. 


Beef Rollmaas goes great in a Goan Poie with salad and like Sorpotel does, this dish only gets better deeper flavor when stored 2-3days. I save mine in a glass casserole with a airtight lid. We've eaten portions lasting over a month!!

Try another party dish of Goa..

PARK MACARONI STEW