Mangalorean Beef and Bacon Gravy - 2.5-Qt. Pressure Cooker

Name: Mangalorean Beef and Bacon Gravy - 2.5-Qt. Pressure Cooker
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 3 serving(s)
Ingredients: 1 lb beef chuck, cut into 1 1/2-inch cubes; 2 tablespoons ginger paste; 2 tablespoons garlic paste; 1 teaspoon fresh ground black pepper; 1 tablespoon white vinegar; 2 teaspoons kosher salt; 1 1/2 tablespoons vegetable oil; 3 whole cloves; 1 inch cinnamon stick; 1 cup water; 1 1/2 tablespoons vegetable oil; 2 large onions, cubed (~3 cups); 3 small green chilies, slit lengthwise (like Thai bird); 1 tablespoon red chili powder; 1/4 teaspoon turmeric powder; 1/2 lb bacon, cut into 1-inch pieces; 1 cup tomato puree; 1/2 cup water; kosher salt, to taste

Submitted by KateL

"Entered for safe-keeping, adapted from Denise Dsilva Sankhe (from Mumbai) as featured on Serious Eats blog. This could fit in a 2.5-quart pressure cooker. Prep time includes 1 hour for marination, although it could also marinate overnight, if you have the time. See Recipe #76581 to make your own ginger-garlic paste (it's easy!). This region's food is fairly spicy, similar to South Indian cuisine, but you can see the Portuguese influence."

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Ready In:: 1hr 50mins
Ingredients:: 19
Serves:: 3

ingredients

1 lb beef chuck, cut into 1 1/2-inch cubes
2 tablespoons ginger paste
2 tablespoons garlic paste
1 teaspoon fresh ground black pepper
1 tablespoon white vinegar
2 teaspoons kosher salt
1 ¹⁄₂ tablespoons vegetable oil
3 whole cloves
1 inch cinnamon stick
1 cup water
1 ¹⁄₂ tablespoons vegetable oil
2 large onions, cubed (~3 cups)
3 small green chilies, slit lengthwise (like Thai bird)
1 tablespoon red chili powder
¹⁄₄ teaspoon turmeric powder
¹⁄₂ lb bacon, cut into 1-inch pieces
1 cup tomato puree
¹⁄₂ cup water
kosher salt, to taste

directions

Combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. Marinate 1 hour or overnight in the refrigerator.
Heat oil in pressure cooker on medium-high heat until shimmering.
Add cloves and cinnamon stick and stir until fragrant, about 1 minuts.
Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker.
Transfer beef and juices to a large bowl.
Wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering.
Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes.
Add green chillis and stir until fragrant, about 2 minutes.
Add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. If the spices tend to stick or discolor, add a few drops of water.
Add bacon and stir until the bacon begins to render, about 5 minutes.
Add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes.
Add water, bring to a simmer, and cook for 10 minutes.
Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes.
Season to taste with salt, if desired. Serve with naan bread or rice.