Wow our Goan chief ty so much for the awesome lovely Goan beef roast!! Recipe n supper results, mostly ur A2Z explaining to n understanding, v respectful I'm pleased n happy watching ur post from Tanga Tanzania
Superb Recipe Chef. Very well explained. Wld like to know if it can be cooked in the cooker. Hv u used Undercut beef for this recipe. Wld like to know. Thanks.
Adolfina, thank you so much.Yes you can cook it in the pressure cooker but I prefer to cook it in a regular pan. It tastes better this way. Do try it out if you can spare the time & No, I didn't use Undercut beef.
Your name is not mentioned in your Id so I'll call you DC. Thank you so much for your wonderful feedback! I love it when people try our recipes, are satisfied & provide great feedback. Yes, do try our other recipes as well! Get Cooking Now!🙂
Nancy, the number of whistles will depend on the type of meat cut you buy. But, You have very little control if you cook in a pressure cooker. Better to cook in a pan where you can moniter the meat much better.
Maria, you can always pressure cook it. But it's not the same as slow cooking in a pan as you can moniter it and add water if & when required. When you pressure cook it you add all the water in one go so the meat is boiled instead of being roasted. Try it once and see the difference.
Hi there, the beef silverside that we get in NZ is salty. It is cured meat. I cook beef silverside in the slow cooker for 8 hours and it turns out yummy. I also do not cut the meat into chunks but put the whole piece in the slow cooker. Was wondering at what stage should I transfer the meat to the slow cooker. Possibly after sauteing the meat in the gravy, to seal the juices. Please let me have your thoughts. Many thanks
Lavina, thank's for writing in. Yes the best time would be as mentioned by you. Seal the juices in first & then transfer the meat to a slow cooker. I'm sure it must be tasting very good after slow cooking it for 8 hours as silver side cut is a tough meat but when cooked properly, it's the best!🙂
Good afternoon, Im new to your channel. Past 3 days Im just going through all your rescipes. Your explanation is amazing. I will definitely follow your rescipes.Incase I have any doubt u must give your tip. God Bless .Have lovely Sunday
Thank you so much Jocyleen for your wonderful feedback, nice to have you on board. Rest assured if you have any doubts just ask & I will answer all your queries 🙂
Brenda, the time taken to cook meat in a pressure cooker will entirely depend on the type of meat you are using. Generally it takes around 30 to 45 mins for tough meat to cook.
The recipe is excellent. However suppose if I don’t want the meat to be hot as I want my young children to also enjoy can the red chillies be avoided and maintaining the same taste.
Alfred, thank you so much for your lovely comment. We'll since we have used Kashmiri Chillies it will only provide taste and a little spice. You can reduce the quantity to the bare minimum, this way you get the taste but avoid the spice. Hope this helps 😀
Gladys, I use Silver Side Roll as this piece of meat is very good for Roast. It has a nice texture & looks good after slicing. I don't prefer pressure cooking the meat as you have to add all the water at once so the meat gets boiled & not roasted. 🙂 Cooking in a pan takes a lot more time but the result is worth it 👍
No it's not undercut, I use undercut meat for Steaks or chilly fry because it's a tender cut of meat. Silver side roll is tough cut of meat, but once cooked properly, it tastes really awesome!
You have to keep the meat chunks in the pan initially for around 10 mins to seal or lock the juice in to ensure you have a tender & moist roast. Then You need to cook the meat on each side until there is very little liquid left in the pan, then add some water & repeat this process to ensure all the sides of the meat pieces are properly cooked.
Our Christmas Sweets Recipe link 👇 ua-cam.com/play/PLjXg79Llo3rpprx7R2mXrOZYIj4HhUgVz.html
Very good explanation n yummy recipe
Thank you so much Claudina 🙂
An amazing recipe and very delicious.Thanks for a wonderful recipe
Thank you so much Edna for your kind words of appreciation 🙂
Wishing you & your loved ones a Merry Christmas in advance 🌟🎅🎄☃️❄️ God Bless 🙏
I love the way you explain and show how you make it in detail. God bless you for sharing. Going to make this soon.
Thank you so much Gladys for your encouraging & positive feedback! Yes do give me your feedback once you prepare it. God bless you too!
Wow our Goan chief ty so much for the awesome lovely Goan beef roast!! Recipe n supper results, mostly ur A2Z explaining to n understanding, v respectful I'm pleased n happy watching ur post from Tanga Tanzania
Thank you so much Herman for your wonderful feedback 🙂
Well made. Thanks well explained
Thank you so much Aramita for your lovely comment 🙂
Superb Recipe Chef. Very well explained. Wld like to know if it can be cooked in the cooker. Hv u used Undercut beef for this recipe. Wld like to know. Thanks.
Adolfina, thank you so much.Yes you can cook it in the pressure cooker but I prefer to cook it in a regular pan. It tastes better this way. Do try it out if you can spare the time & No, I didn't use Undercut beef.
Yummy! Thanks for sharing your recipe! God bless!
You're welcome Pedrinha & thank you so much for sharing your feedback 🙂
Following your recipe to cook beef roast for Christmas 😊 Thankful
Wow Ragini, that's great to know!
Do let me know how it turns out 🙂
Wishing you and your loved ones a Merry Christmas in advance
🌟🎅🎄☃️❄️ God Bless 🙏
Thank you so much for the very nice recipe which is explained so beautifully. God bless you. 💓
You're welcome Glenda & thank you for your wonderful feedback 😊
PLEASE share recipe for Beef Junglee pulao with veggies and beef roulade. Thank you so much for your recipes. God bless you always.
You're welcome Sandra & I will definitely try and share the recipe you requested in the coming weeks 🙂
Well explained, excellent dear. Keep it up dear
@changingpathways Thank you so much & do check out some of our other interesting recipes 🙂
Nicely explained thank u very nuch surely we will try your way
You're welcome Aconcy and do give me your valuable feedback once you try the recipe 🙂
Tried out your recipe and it came so wonderful. Like the way the explain everything in detail. Will try many more of your recepies.
Your name is not mentioned in your Id so I'll call you DC. Thank you so much for your wonderful feedback! I love it when people try our recipes, are satisfied & provide great feedback. Yes, do try our other recipes as well! Get Cooking Now!🙂
Nicely explained thanks will surely try it yr way
You're welcome Joyce & once you try do give us your feedback 🙂
Mouth watering yummy recipe
Thank you so much Anita 🙂
Always excellent recipes!!!❤❤❤
Thank you so much Maria 🙂
The roast looks delicious. Mt question for how many whistles should we pressure cook the meat. Last time mine turned out too soft.
Nancy, the number of whistles will depend on the type of meat cut you buy. But, You have very little control if you cook in a pressure cooker. Better to cook in a pan where you can moniter the meat much better.
Wow mouth watering recipe. Thanks
Francis, Thanks & you're welcome!
Beautiful recipe 😋
Thank you so much Neelabja 🙂
Looks delish btw can I pressure cook
Maria, you can always pressure cook it. But it's not the same as slow cooking in a pan as you can moniter it and add water if & when required. When you pressure cook it you add all the water in one go so the meat is boiled instead of being roasted. Try it once and see the difference.
Seems to be yummy. Will try it out soon.
Thank you so much Maria, do give us your feedback once you try it out. 🙂
Absolutely delicious and scrumptious
Thank you so much Leander 🙂
Yummy yummy really mouth watering 😢
Thank you so much Fatima 🙂
Yummy yummy
Thank you so much Greta 🙂
It looks delicious. 👌
Rajiv, Thank you so much 🙂
Your recipe does looks great. Slightly different. We normally do roast with pork shoulder and tongue.
Jason, Thank you so much. Do try this recipe out & give us your feedback. 🙂
I like this recipe. 😅
Thank you so much Carmeline 🙂
Wow great
Thank you so much Brauldina🙂
Missed my mother,same recipie my mothers,
Mary, thanks & great to hear that feedback 🙂
Try making paste of kashmiri chilli.....
Rahul, Paste is not made for this recipe, only broken chilli is used 🙂
Very nice.. 😋
Esperance, thank you so much 🙂
Hi there, the beef silverside that we get in NZ is salty. It is cured meat. I cook beef silverside in the slow cooker for 8 hours and it turns out yummy. I also do not cut the meat into chunks but put the whole piece in the slow cooker. Was wondering at what stage should I transfer the meat to the slow cooker. Possibly after sauteing the meat in the gravy, to seal the juices. Please let me have your thoughts. Many thanks
Lavina, thank's for writing in. Yes the best time would be as mentioned by you. Seal the juices in first & then transfer the meat to a slow cooker. I'm sure it must be tasting very good after slow cooking it for 8 hours as silver side cut is a tough meat but when cooked properly, it's the best!🙂
@@GetCookingNow Thank you so much for your response
Lavina, You're welcome 🙂
Thanks for sharing the recipe it so well explained now it's become so easy to follow it.yummy too delicious
Josephine, Thanks & You're welcome! Glad to be of help!
Good afternoon, Im new to your channel. Past 3 days Im just going through all your rescipes.
Your explanation is amazing.
I will definitely follow your rescipes.Incase I have any doubt u must give your tip.
God Bless .Have lovely Sunday
Thank you so much Jocyleen for your wonderful feedback, nice to have you on board. Rest assured if you have any doubts just ask & I will answer all your queries 🙂
Good morning 👍
Wish you a very Good Morning Jocyleen 🙂
Have a pleasant evening
You too
Looks yummy
Lavita, Thank you so much 🙂
Nice recipe 🔥
Leander, Thank you so much 🙂
Seems delecious
Yes, Saira it is delicious 🙂
What is the best cut to buy for the roast?
Innocencia, I made this roast with Silver Roll, but you can also use upper cut or Bendi!
@@GetCookingNow what shud I tell the butcher. I am from Mumbai
Ask him for Silver Roll 🙂
Great recipe, Chef. I would like to add one suggestion: rest the beef after cooking for atleast 20 minutes before slicing it.
Yes Anjali, forgot to mention it in the video. I do rest it for atleast half an hour before slicing 🙂
Please make a video on Tongue Roast. Thx.
The Tongue Roast video is already on our channel Amelia 🙂
If we want it pressure cooked, what is the time to be used??
Brenda, the time taken to cook meat in a pressure cooker will entirely depend on the type of meat you are using. Generally it takes around 30 to 45 mins for tough meat to cook.
Sir how to select Pure Raw Goan Beef meat special parts tender and good Breed
Benny, you can ask for Bendhi or upper cut. But I prefer Silver Side Role cut for roast. 🙂
The recipe is excellent. However suppose if I don’t want the meat to be hot as I want my young children to also enjoy can the red chillies be avoided and maintaining the same taste.
Alfred, thank you so much for your lovely comment. We'll since we have used Kashmiri Chillies it will only provide taste and a little spice. You can reduce the quantity to the bare minimum, this way you get the taste but avoid the spice. Hope this helps 😀
You dont cook meat in the pressure cooker. So do u use Tenderloin or Veal.
Gladys, I use Silver Side Roll as this piece of meat is very good for Roast. It has a nice texture & looks good after slicing. I don't prefer pressure cooking the meat as you have to add all the water at once so the meat gets boiled & not roasted. 🙂 Cooking in a pan takes a lot more time but the result is worth it 👍
Dont know what Silver Side Roll is?
It's probably what we call Undercut right
No it's not undercut, I use undercut meat for Steaks or chilly fry because it's a tender cut of meat. Silver side roll is tough cut of meat, but once cooked properly, it tastes really awesome!
Check with the shop where you buy meat, they will definitely know what's Silver Side Roll
Missed you browning the meat. You turned it too soon and too frequently so it did not brown properly.
You have to keep the meat chunks in the pan initially for around 10 mins to seal or lock the juice in to ensure you have a tender & moist roast. Then You need to cook the meat on each side until there is very little liquid left in the pan, then add some water & repeat this process to ensure all the sides of the meat pieces are properly cooked.