South Karnataka Style Smoky Spiced Beef Burnt Ends

Ingredients

In this South Karnataka adaptation of Burnt Ends, we incorporate the unique flavors and spices of the region. The original American dish is typically prepared using pork, but we have replaced it with beef to suit the South Karnataka cuisine. Additionally, we have infused the beef with a blend of traditional South Karnataka spices, adding a distinct flavor profile to the dish. The slow-cooking process ensures that the beef becomes tender and develops a smoky taste, reminiscent of the traditional American version. We alse have the original recipe for Burnt Ends, so you can check it out.

• 1 kg (2.2 lbs) beef chuck roast, cut into 2-inch cubes 1 kg (2.2 lbs) beef chuck roast, cut into 2-inch cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon South Karnataka spice blend (made with coriander, cumin, turmeric, red chili powder, and fenugreek) 1 tablespoon South Karnataka spice blend (made with coriander, cumin, turmeric, red chili powder, and fenugreek)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons jaggery (or brown sugar) 2 tablespoons jaggery (or brown sugar)
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon dried curry leaves 1 teaspoon dried curry leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a large bowl, combine the South Karnataka spice blend, tamarind paste, jaggery, salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. 3.
   Add the beef cubes to the bowl and toss until they are evenly coated with the spice mixture.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the mustard seeds, fennel seeds, and dried curry leaves. Cook until the seeds start to splutter.
5. 5.
   Add the beef cubes to the skillet and sear them on all sides until browned.
6. 6.
   Transfer the seared beef cubes to a baking dish and cover tightly with aluminum foil.
7. 7.
   Place the baking dish in the preheated oven and cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
8. 8.
   Remove the foil and increase the oven temperature to 220°C (425°F). Return the baking dish to the oven and cook for an additional 15-20 minutes, or until the beef develops a slightly crispy exterior.
9. 9.
   Remove from the oven and let the beef rest for a few minutes before serving.

Treat your ingredients with care...

• Mustard seeds — Toast the mustard seeds in a dry skillet over medium heat until they start to pop. This will enhance their flavor before adding them to the dish.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the spice blend.
• If you prefer a spicier version, increase the amount of red chili powder in the spice blend.
• Serve the South Karnataka Style Smoky Spiced Beef Burnt Ends with a side of coconut rice to complement the flavors.

Serving advice

Serve the South Karnataka Style Smoky Spiced Beef Burnt Ends hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a complete meal.

Presentation advice

Arrange the beef burnt ends on a platter, allowing the caramelized exterior to be visible. Drizzle any remaining cooking juices over the top for added flavor and moisture. Garnish with a sprinkle of toasted sesame seeds for an attractive touch.