Eid Special: Beef (beef Meat) recipes

[Riyad]

Cow meat is very popular in Bangladesh, Pakistan, Middle East, America, UK, even in some states of India.

Eid is almost round the corner. So thought to have a thread dedicated to Beef recipes.

Bangladeshi style beef recipe

Pakistani style beef recipe

Indian style beef recipe

American style beef recipe

Chinese style beef recipe

Turkish style beef recipe

 

[Riyad]

Korean style beef recipe

Arabian style beef recipe

Thai style beef recipe

British style beef recipe

 

[war&peace]

Kia baat hai...Bangali and Pakistani bhai both love cow meat and that is one of the most satisfying meal

 

[salarsikander]

Post some recipes also man !

 

[Path-Finder]

Cow meat is very popular in Bangladesh, Pakistan, Middle East, America, UK, even in some states of India.

Eid is almost round the corner. So thought to have a thread dedicated to Beef recipes.

Bangladeshi style beef recipe

Pakistani style beef recipe

Indian style beef recipe

American style beef recipe

Chinese style beef recipe

Turkish style beef recipe

I saw the thread title I thought you were trolling . Yes mouth watering dishes

 

[war&peace]

One of my favorite Moroccan Lamb dish..you can also make with the tasty cow meat.

 

[AUz]

In Pakistan, there is a big scheme whereby different people can buy cow together as one qurbaani.

Cow qurbaani has 7 parts--so each person can buy 1 part..

Tens of thousands of cows are slaughtered every year on Eid in the same land where hinduism originated from, Mashallah!

Thank God for Pakistan

 

[Mugwop]

@Riyad Bangladeshis love seafood more than beef and shami kebab,chinese spicy beef are the best.

 

[Riyad]

@Riyad Bangladeshis love seafood more than beef and shami kebab,chinese spicy beef are the best.

Fish is more popular but cow meat is also popular. Its less expensive than goat meat. So a middle class family can afford eating cow meat 2 / 3 times in a week. While goat meat is more tasty and most prefer goat meat in functions its very expensive. Fish is almost every day recipe in Bangladeshi household. So nothing comes close to the popularity of fish. Not even chicken.

Post some recipes also man !

Bangladeshi beef bhuna

Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Ingredients:

Beef 1 kg
Onion Paste half cup
Onion, sliced half cup
Ginger paste 2 tbl spoon
garlic paste 1 tbl spoon
Turmeric powder a little more than half teaspoon
Chili Powder to taste
Coriander Powder half teaspoon
Cinnamon
Cardamom pods 3/4
2/3 bay leaves
Oil
Salt to taste
Special Garam masala Powder

For 1 kg meat , here’s the measurement of SPECIAL GARAM MASALA:

Dried red chili 1 or 2
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Mace half teaspoon ( optional)

Dry roast them. I Microwave them for 40-45 second.Then Crush them into a fine smooth powder.

Procedure:

1. Wash the meat and drain out the water well . Now marinate the meat with all the ingredients , except sliced onion and oil.

2. Heat oil in the pot . Add the sliced onion and fry them until brown . Don’t make it too dark , u may end up cooking dark colored beef bhuna . The color of the meat depends on this. So fry them until they are brown . In Bangla what we call “bereshta” or fried onion.

3. Now add the meat with marinade into the pot . Mix well with bereshta . Give 1/4 th cup of water and cover the lid . Cook the meat on medium-low flame for about 20/30 minutes or until the water is dried out . The meat will release water . So wait until the water dries out . Cook well, adding water little by little . Don’t burn the meat on the bottom, so be careful . Check every 10 minutes . But you have to cook well adding water little by little , what we call in Bangla “Koshano”. The flavor of bhuna beef depends on this “koshano”. I do it for at least 1 hour .

4. After one hour of “Koshano” , add enough hot water to cover the meat . Cover the lid and let it cook on medium flame until the meat is tender and the gravy comes to desired consistency.Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate. Turn off the stove and put the meat on the stove with lid on .


https://khadizaskitchen.com/2013/10/23/beef-curry-beef-bhuna-bangladeshi-way/

 

[Proudpakistaniguy]

Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Wow delicious
Hope you are not trolling Indians but yea i love beef meat. My most favourite meat. We will give qurbani of goat and young bull and i will surely miss it

 

[LadyFinger]

Roast beef and beef stakes are my type of thing. Yum!

 

[punit]

Ingredients

1. Beef - 1/2 kg, cleaned and cut into medium sized cubes
2. Shallots - 1 cup, crushed
3. Ginger - 2 inch piece, crushed
4. Garlic - 4-5 large cloves, crushed
5. Dry Red Chilly - 2 tbsp, crushed
6. Coriander Powder - 2 tsp
7. Turmeric Powder - 1/4 tsp
8. Pepper Powder - 1/2 tsp or as per taste
9. Garam Masala - 2 tsp
10. Thengakothu / Coconut Pieces - 1 cup, finely chopped
11. Salt - As per taste
12. Vinegar - 3 tsp
13. Curry Leaves - 2 sprig
14. Coconut Oil - For frying

Method
1. Marinate the beef pieces with ingredients from 2 to 12. Keep in aside for 1/2 hour.


2. Add 2- 3 tbsp of water and pressure cook till the beef is cooked well. Please note that beef takes more time to cook. Keep the cooker closed till the pressure is gone. If there is excess water, cook till the water is dried completely.

3. Heat coconut oil in a pan and add curry leaves. Add the cooked beef and stir well. Cook on a low flame till it turns black in color. It may take 10- 15 minutes.


4. Naadan Beef Fry is ready to serve...!

 

[terry5]

Slow-Cooked Pakistani Beef Koftas with a Fragrant Curry and a Hint of Mint

Ingredients

• For the koftas
• 
  
• 500g beef mince
• 1 slice of bread, soaked in water and then squeezed
• 1 tbsp brown onion paste (slice 2 small onions and fry until lightly brown, then grind into a paste)
• 1 tbsp dry chickpeas, ground
• 1 tsp freshly ground coriander seeds
• 1/2 tsp freshly ground cumin seeds
• 1 tsp garam masala
• 3/4 tsp red chilli powder
• 1-1 1/2 tsp salt, or to taste
• 1 tsp ginger and garlic paste
• Small handful coriander, finely chopped
• 2-3 mint leaves, finely chopped
• 1 green chilli, finely chopped (optional)
• 
  
• For the curry
• 
  
• 2 tbsp brown onion paste
• 1 tsp freshly-ground cumin seeds
• 1 tsp freshly-ground coriander seeds
• 1 tsp salt, or to taste
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 2 tbsp poppy seed paste (soak poppy seeds in hot water for 10 minutes and then grind into a fine paste with some water)
• 1 tsp Kashmiri chilli powder (more for colour, not for heat)
• 4 tbsp plain yoghurt
• 10-12 mint leaves
• 2-3 tbsp vegetable oil

Method
To make the koftas, mince all the ingredients for the koftas except the coriander, mint and green chilli, then stir them in last. Roll about a heaped tablespoon of the mince into medium sized meatballs (not too small) and ensure there are no cracks in the meatballs. Set aside and start making the curry. The meatballs are added in raw, as they cook in the curry.

To make the curry, heat the oil in a shallow pan (which has a lid) add the onion paste fry for a minute. Add the red chilli powder, Kashmiri chilli powder, salt and a splash of water and cook until the oil rises to the surface and a red colour develops in the curry. Now add turmeric, coriander, cumin and another splash of water and allow to cook until the oil separates and the curry turns red.

Now add the poppy seed paste and fry for about 2-3 minutes. Add the yogurt and fry well until oil separates and the curry is cooked through. Add about 600ml water, then the raw meatballs (add more water if you wish the curry to be thin), turn heat to medium low, cover pan and cook for about 15-20 minutes until the meatballs are cooked through.

Finally, add the mint leaves, torn by hand to release their aroma. Cover pan and turn off heat. Serves with a a few more torn mint leaves and enjoy with either plain basmati rice or fresh hot naan.


Recipe courtesy of Sumayya Jamil, PukkaPakistani


Cook's note: this recipe is authentic in content but has certain family twists, which makes it original, as handed down to me by my mother – like the addition of mint and a whole slice of bread. The aromas are what you would expect from a dish, which is slowly simmered to perfection and full of flavour. These will linger in your home and are guaranteed to tantalize you and your guests!

Fish is more popular but cow meat is also popular. Its less expensive than goat meat. So a middle class family can afford eating cow meat 2 / 3 times in a week. While goat meat is more tasty and most prefer goat meat in functions its very expensive. Fish is almost every day recipe in Bangladeshi household. So nothing comes close to the popularity of fish. Not even chicken.



Bangladeshi beef bhuna

Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Ingredients:

Beef 1 kg
Onion Paste half cup
Onion, sliced half cup
Ginger paste 2 tbl spoon
garlic paste 1 tbl spoon
Turmeric powder a little more than half teaspoon
Chili Powder to taste
Coriander Powder half teaspoon
Cinnamon
Cardamom pods 3/4
2/3 bay leaves
Oil
Salt to taste
Special Garam masala Powder

For 1 kg meat , here’s the measurement of SPECIAL GARAM MASALA:

Dried red chili 1 or 2
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Mace half teaspoon ( optional)

Dry roast them. I Microwave them for 40-45 second.Then Crush them into a fine smooth powder.

Procedure:

1. Wash the meat and drain out the water well . Now marinate the meat with all the ingredients , except sliced onion and oil.

2. Heat oil in the pot . Add the sliced onion and fry them until brown . Don’t make it too dark , u may end up cooking dark colored beef bhuna . The color of the meat depends on this. So fry them until they are brown . In Bangla what we call “bereshta” or fried onion.

3. Now add the meat with marinade into the pot . Mix well with bereshta . Give 1/4 th cup of water and cover the lid . Cook the meat on medium-low flame for about 20/30 minutes or until the water is dried out . The meat will release water . So wait until the water dries out . Cook well, adding water little by little . Don’t burn the meat on the bottom, so be careful . Check every 10 minutes . But you have to cook well adding water little by little , what we call in Bangla “Koshano”. The flavor of bhuna beef depends on this “koshano”. I do it for at least 1 hour .

4. After one hour of “Koshano” , add enough hot water to cover the meat . Cover the lid and let it cook on medium flame until the meat is tender and the gravy comes to desired consistency.Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate. Turn off the stove and put the meat on the stove with lid on .


https://khadizaskitchen.com/2013/10/23/beef-curry-beef-bhuna-bangladeshi-way/

my goto bangladeshi dish

yum yum

 

[AZADPAKISTAN2009]

Peshawari Chapli Kabab

And never gets old

 

[Zibago]

Peshawari Chapli Kabab

And never gets old

Beef kaleji