It's always exciting when I get the recipe for a dish I've just fallen in love with. Here is my cousin Sabrina's recipe for traditional Erachi Achaar (Beef Pickle in Malayalam), an appetizing and delicious form of a small meat side dish from the state of Kerala.

Despite the fact that the majority of the population in India are vegetarians and the consumption of beef is mostly prohibited, this historic dish originally comes from India. Because not all states have banned the consumption of beef 😊.

Kerala is one of those states where it is allowed to have beef on your plate. The recipe for dry beef pickle has been around for decades. Traditionally, the dish is made from sun-dried pieces of beef that are immersed in a mixture of oil and spices for a long time so that they can then be stored at room temperature. If this type of dry beef is not available, care is taken to ensure that the meat is perfectly fried. That is also the method I describe here.

If you want to prepare dry beef pickle, you should cut the beef into small pieces. The pieces must be cut into small cubes, which should be smaller than stew-sized cubes. I would recommend using a sharp blade while cutting the pieces to maintain the texture. The cubes should be evenly about 2 cm in size.

This little treat will leave a tingling sensation on your taste buds for a while and will even have you craving more in the end, I'm sure of it.

What are curry leaves?

Curry leaves are glossy dark green and have a strong aroma of peppers and tangerines, taste divine, and give dishes a smoky citrus note. You can find fresh curry leaves at the Asian store. They can be stored in a freezer bag in the refrigerator for a week or frozen for up to six months.

How long does beef pickle last?

You can store this pickle in an airtight container in the refrigerator for a few weeks. It is also a good dish to take with you, as you can conveniently have it as a dry side dish. Believe me, you will see how quickly your pickle jar gets emptied.

Ingredients for 4 people

• 1 kg beef roast from the leg
• ½ tsp turmeric powder
• 1 tbsp salt
• 3 tsp mustard seeds
• ½ tsp fenugreek seeds
• 20 curry leaves (optional)
• 6 - 8 garlic bulbs, peel and quarter the cloves
• 2 cm ginger root, cleaned and finely chopped
• 2 tbsp garlic paste
• 1½ tbsp ginger paste
• ½ tsp fennel seeds, ground
• 3 tbsp Kashmiri chili powder
• ½ tsp garam masala
• 500 ml sesame or coconut oil (can be replaced with vegetable oil if allergic)
• 180 ml table vinegar
• 2 tsp sugar
   

Instructions

Cut the beef into small pieces (about 2 cm cubes). Then mix the meat well with turmeric powder and salt and set aside.

Let the meat-turmeric mixture cook in a roasting pan without adding water, covered, over low heat for about 25 minutes. The meat will release its own juices when it comes into contact with heat. If there is still water left, open the lid and boil off the excess water over medium heat.

Heat half of the oil in a large pan and fry the beef in batches over medium heat for about 7 minutes until it is really crispy (see the tip below). The foam that forms is due to the salt releasing water, which then settles on top of the oil. Set aside the fried beef.

Add the remaining oil to the same pan and heat until you see small bubbles rising in the oil.

Add mustard seeds, followed by fenugreek seeds (and curry leaves if desired) and let them infuse in the oil over medium heat for 1 minute.

Add chopped ginger and garlic and fry for about 10 minutes, turning constantly, until the garlic is lightly golden brown on both sides.

Then add the ginger and garlic paste and roast for 1 minute. Then reduce the heat and add chili powder, fennel seed powder, and garam masala and roast for 1 minute, stirring occasionally.

Add the fried beef and mix well so that the meat is well coated with the fried paste. Pour in the vinegar, mix thoroughly, and bring to a simmer.

Finally, stir in the sugar, taste, and season further if desired.

Remove from the stove and let cool.

Pour into clean jars and store in the refrigerator.

Tips

• Place the meat in the freezer for about 20 to 30 minutes so you can hold it easily while cutting. Also, the frozen piece of meat is easier to cut into cube-shaped pieces.
• Remember to place the meat on a cutting board with a paper napkin underneath so it doesn't slip.
• How do I check if my beef is crispy enough? When you pick up a piece, it should feel like a piece of fried bread. When you bite into it, it should be crispy and not soft.
• By the way, don't worry, you won't be consuming or drinking the oil and vinegar 😊. It's just a preservative. Use a slotted spoon when taking your pickle out of the jar so the oil stays behind.

I'm looking forward to hearing from you...

...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened.

Feel free to give me feedback if you want to share your cooking successes with me or have a suggestion for improvement. I appreciate every kind feedback. Whether via the comment function, email, Facebook, or Instagram (preferably tag with #heutemalindisch and @heutemalindisch, so your cooking success can inspire others as well).