This is an easy to make beef recipe which uses a small quantity of Vegemite and the most basic spices such as turmeric, pepper powder and chilli flakes. If you like beef with a thick deeply flavoured gravy that clings to the beef, then this is the recipe for you.
Vegemite is a classic Australian spread characterised by its umami flavour. Used sparingly it creates an unique and delectable taste.
Beef with Vegemite
A simple beef dish that is very familiar yet very different. It is cooked with the most basic pantry staples and a dash of Vegemite. The resultant dish showcases the flavours of an Indian kitchen in a refined and modern way
Ingredients
- 1 kg beef blade steak
- ½ cup oil
- 1 medium Spanish onion cut into 1 cm rounds
- 2 large onions chopped
- 1 tsp turmeric powder
- 3 tsp. white pepper powder
- 1½ tsp. freshly grated black pepper
- 1 tsp. chilli flakes or to taste
- 2 tsp. tomato paste
- 2 beef stock cubes or 2 tsp. stock powder
- 1½ level tsp. Vegemite
- ½ tsp. sugar
- ¼ tsp. salt or to taste
Instructions
- Trim excess fat from beef and cut into cubes.
- Heat a heavy based saucepan on medium with oil and fry Spanish onions till soft (about 6-8 minutes). Remove and set aside. Add the chopped onions and fry for 8 minutes or until golden brown.
- Add turmeric powder and 4 tbsp. water. Add pepper powder, grated pepper, chilli flakes and ½ cup water. Stir to combine. Reduce heat to low.
- Add the tomato paste, stock cubes/stock powder and the Vegemite. Add a dash of water if required. Break the stock cubes well. Mix the Vegemite until it is evenly incorporated into the gravy and fry for 2 minutes. Add the beef, sugar and fry till the beef is evenly browned and is coated well with masala (3 minutes).
- Add 350 mL water and stir to combine. Raise heat to medium and bring to a boil. Reduce heat to low and cook beef for 40-45 minutes or until beef is tender. Stir from time to time to avoid catching or burning. Add salt to taste, bearing in mind that stock cubes and the Vegemite are high in salt.
- Serve hot garnished with the reserved fried onions, with plain rice, pulao, kulcha, naan or on a bed of soft creamy polenta.
Notes
The key to getting a good result is to fry the masalas well on low heat and cook beef on low heat till tender.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
My Favourites
Talk about experimentation, I would have never thought Vegemite could add such flavor to the meat. Thoroughly enjoyed making this dish and relished it completely. Added few kale leaves to balance the colors. Thanks Catherine, your recipes are always a delight :)