Kodava-style Beef Ribeye with Onions

Ingredients

In the original Italian dish, Costata di manzo con cipolle, the beef ribeye is typically seasoned with Italian herbs and spices and served with caramelized onions. In this Kodava adaptation, we use a unique blend of Kodava spices and prepare an onion masala with traditional Kodava ingredients to infuse the dish with the flavors of Kodava cuisine. We alse have the original recipe for Costata di manzo con cipolle, so you can check it out.

• 500g (1.1 lb) beef ribeye 500g (1.1 lb) beef ribeye
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons black pepper 2 teaspoons black pepper
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 3 large onions, thinly sliced 3 large onions, thinly sliced
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the black pepper, cumin powder, coriander powder, turmeric powder, and salt. Rub this spice mixture all over the beef ribeye and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a pan over medium-high heat. Add the marinated beef ribeye and sear it on both sides until a golden crust forms. Reduce the heat to medium and continue cooking until the desired doneness is reached. Remove the beef from the pan and let it rest for a few minutes.
3. 3.
   In the same pan, add the mustard seeds and curry leaves. Let them sizzle for a few seconds.
4. 4.
   Add the thinly sliced onions to the pan and cook until they turn golden brown and caramelized.
5. 5.
   Sprinkle turmeric powder over the onions and mix well. Cook for another minute.
6. 6.
   Season the onion masala with salt to taste.
7. 7.
   Slice the rested beef ribeye and serve it with the onion masala.

Treat your ingredients with care...

• Beef ribeye — Make sure to bring the beef ribeye to room temperature before cooking to ensure even cooking and a juicy result.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a spicier version, add a chopped green chili to the onion masala.
• Serve the beef ribeye with steamed rice or traditional Kodava bread for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of black pepper in the marinade.
• Make sure to rest the beef ribeye after cooking to allow the juices to redistribute and ensure a tender result.
• If you prefer a milder flavor, reduce the amount of black pepper in the marinade.

Serving advice

Serve the Kodava-style Beef Ribeye with Onions hot, garnished with fresh coriander leaves. Accompany it with steamed rice or Kodava bread for a satisfying meal.

Presentation advice

Arrange the sliced beef ribeye on a platter and spoon the onion masala over it. Garnish with a sprinkle of black pepper and curry leaves for an appealing presentation.