Goan Catholic Style Beef Soup

Ingredients

In this Goan Catholic adaptation of Galbitang, we incorporate traditional Goan flavors and ingredients to create a unique fusion dish. The original Korean Galbitang typically uses beef short ribs as the main ingredient, while our Goan Catholic version uses beef chunks for a heartier texture. We also infuse the soup with Goan spices like black pepper, red chili, and tamarind, giving it a distinct flavor profile. Additionally, we garnish the soup with fresh cilantro, a common herb used in Goan cuisine, to add a touch of freshness. We alse have the original recipe for Galbitang, so you can check it out.

• 1 kg (2.2 lbs) beef chunks 1 kg (2.2 lbs) beef chunks
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 potatoes, diced 2 potatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot. Sauté for a minute until fragrant.
3. 3.
   Add the beef chunks to the pot and cook until browned on all sides.
4. 4.
   Stir in the chopped tomatoes, tamarind paste, black pepper powder, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the beef with the spices.
5. 5.
   Pour enough water into the pot to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the diced potatoes, sliced carrots, and slit green chilies to the pot. Cook for an additional 15-20 minutes, or until the vegetables are cooked through.
7. 7.
   Adjust the seasoning if needed. Garnish with fresh cilantro leaves.
8. 8.
   Serve hot and enjoy the flavors of Goan Catholic cuisine in this delightful beef soup.

Treat your ingredients with care...

• Beef chunks — For a more tender result, choose cuts of beef that are suitable for slow cooking, such as chuck or stewing beef.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• To enhance the flavor, marinate the beef chunks with the spices for a few hours before cooking.
• If you prefer a spicier soup, increase the amount of red chili powder or add fresh green chilies.
• Serve the soup with crusty bread or steamed rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Goan Catholic Style Beef Soup hot in individual bowls. Accompany it with a side of crusty bread or steamed rice for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in rustic-style bowls or traditional Goan terracotta bowls for an authentic touch.