Beef, although not that popular in Indian cooking, is a favourite among the Syrian Christian community of Kerala, a state in Southern India. Beef was a regular at our Sunday family lunch sessions that would stretch well into the late evening hours. We'd all gather at my grandmother's after church eagerly looking forward to the elaborate lunch ahead, especially as she prepared all the dishes from scratch. She used to make the best beef roast, and although this recipe is very close to that one, it's definitely got that one small factor missing - all the love she poured into her dishes for her grandkids.
Traditionally the beef is not slow roasted, a pressure cooker makes this job much faster and easier. If you would rather do that, then cook the marinated meat with 1/2 cup water for around 4 to 5 whistles. If you find there is lots of water in the cooker when opened, evaporate it on high heat and continue with the remaining steps.
The pink onions I have used here are much milder than the red onions which mean they don’t need to be nicely browned for the final roasting, but just sautéed until they change colour.
That way the taste comes through, but not in a way that overpowers the dish. These onions are perfect for all those South Indian dishes that use onions in abundance and I'm glad to have found them here. For additional flavour, I sautéed some sliced onions in oil and used it to garnish the dish. It was fab.