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Beef Pickle aka Irachi Achaar

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Pickles…. The mere mention of it makes me drool, especially if it is Beef, Fish or Prawn. Though fish and prawn pickles are readily available in our local Kerala store, I am yet to discover ready made beef pickles in this part of the country. So, with a little experience of having made it earlier, I decided to give it another shot. The shot I did give and the results exceeded my expectations in every way. I was only too pleased with my creation and to see the faces of my boys light up at the dining table.I used Kashmiri red chilli powder to give that signature fiery red colour to it without having to call the fire brigade

 

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Beef Pickle aka Irachi Achaar
Pickles.... The mere mention of it makes me drool, especially if it is Beef, Fish or Prawn. Though fish and prawn pickles are readily available in our local Kerala store, I am yet to discover ready made beef pickles in this part of the country. So, with a little experience of having made it earlier,
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine the vinegar and water in a pan and bring to a roling boil. Take off heat and let it cool. Keep aside .
  2. Grind the ginger and garlic to make fine pastes. Keep aside.
  3. Mix the beef with 1 tablespoon each of the ginger paste and garlic paste, pepper powder, salt, 1 teaspoon chilli powder and 1/2 teaspoon turmeric powder. Cook the beef in a pressure cooker or any other utensil till it is done. Cook further till all the liquid dries off.
  4. Take a teaspoon of oil in a pan and heat it. Tip in the cooked beef and stir fry for 2-3 minutes. Keep aside. Heat another pan of oil (1/4 cup or more) and add the mustard seeds. When they start to splutter, add the curry leaves followed by ginger-garlic pastes. Saute till the pastes turn slightly brown in colour. Lower the heat and add the chillli powder, fenugreek powder and turmeric powder and mix well for a minute.
  5. Add the beef and stir well. Increase the heat. Stir for 2 minutes. Switch off heat and add the vinegar-water mixture and stir well. Let it cool completely. Transfer to dry and clean containers.
  6. The pickle tastes better as they get older. Ideally store them in a refrigerator. Take them out of refrigerator at least 30 minutes before use or microwave before using.
Recipe Notes

Note

Those who wish to store the pickle for a longer time may deep fry the cooked beef pieces instead of stir fry

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  1. anonymous says:

    Hi,
    I make the same pickle with prawns, except after I make the pickle I keep it for a day then I remove the curry leaves out and store it in the container. Otherwise it looks like you are storing curry inside.

  2. anonymous says:

    Hi,
    I make the same pickle with prawns, except after I make the pickle I keep it for a day then I remove the curry leaves out and store it in the container. Otherwise it looks like you are storing curry inside.

  3. anna says:

    very nice …..

  4. anna says:

    very nice …..

  5. Mareena Jerrish says:

    Thank you Anna 🙂

  6. Mareena Jerrish says:

    Thank you Anna 🙂

  7. Maria says:

    Wow, great picture,I wanted to try this, How long did it stay? Would it stay fresh in the refrigerator for a month if I make in bulk?

  8. Maria says:

    Wow, great picture,I wanted to try this, How long did it stay? Would it stay fresh in the refrigerator for a month if I make in bulk?

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