Beef Recipes

Eid-ul-Azha Special

Ingredients:-

2 kg —— beef, carved in bread shape 2 tsp —— kulmi shora (crystallized salt petre) 3 tsp —— black pepper 2” stick —— dalchini (Cinnamon) 4 black ilaichi (Cardamom) 3 tbs —— lemon juice

Hunter Beef recipe for Muslim festival Eid Al-Adha

Method:-

1. Wash the meat and dry. Ground all the spices.
2. Add all spices in lemon juice to make paste. Rub the paste on meat.
3. Place it in a glass or stainless steel container and cover it. Place the bowl in the fridge for one day.
4. Next day get the meat out and sort of massage the meat for half an hour so that it absorbs the paste.
5. Once again put the meat back in the fridge. Repeat the same process each day for six days.
6. On sixth day remove the meat loaf from the fridge and tie it with a strong string.
7. Place the meat in a large pot & put 2 cups of water in the pot (not on the meat loaf).
8. Cook it over low heat for 2 to 3 hours or until the water is absorbed.
9. Hunter beef ready to serve
10. Usually this dish is use to make sandwhich, burgers or take a bite with soft drinks.

Ingredients:-

Method:-

1. Cook curry paste and coconut cream together in a large saucepan for five minutes.
2. Add beef and sauté for 8-10 minutes.
3. Add coconut milk, bring to a boil and simmer gently to 10 minutes.
4. Add remaining ingredients and cook till potatoes and meat are cooked.
5. Serve hot with sliced pickle , veggies and steamed rice

INGREDIENTS:-

• Mutton/Beef ——- 1/2 kg make a paste
• Salt ——- To taste
• Oil ——- 1/2 cup
• Cinnamon ——- 2 pieces
• Ginger/galic ——- 2 tsps crushed
• Cloves ——- 4
• Corriander/mint ——- 2 tsps chopped 
• Small cardamom ——- 2
• Ginger ——- 1 tbsp cut length wise
• Onion Paste ——- 1/2 cup
• Coconut milk powder ——- 3 tbsps dissolved in half cup water
• Yoghurt ——- 2 cups

FOR FRYING:-

• Dry coriander ——- 1 tbsp
• White cumin ——- 1tsp
• Fennel ——- 1/2 tsp
• Poppy seeds ——- 1/2 tsp
• Red chilli whole ——- 12-15 
• Fry on griddle and blend by adding a little warer.

METHOD:-

1. In a saucepan, heat oil. Fry cinnamon,cardamom,cloves and add the onion paste.
2. Now add mutton/beef and paste made of spices and the remaining ingredients except for ginger, coconut milk and coriander and mints.
3. Add 2 cups water , cover the saucepan and cook on a low heat.
4. When the meat tenderizes, add coconut milk and yoghurt and some red chillies, when oil comes on the surface add ginger, coriander and mint and cook for 5 minutes on low heat.
5. Serve garnished.

INGREDIENTS:-

• Mutton/beef ——- 1/2 k.g, big pieces.
• Salt ——- To taste
• Dry ginger root ——- 1 tbsp
• Fennel powder ——- 1 tbsp
• Water ——- 2 cups, for boiling

FOR GRAVY:-

• Youghurt ——- 1-1/2 cups
• Ghee ——- 1/2 cup
• Garam masala whole ——- 1tsp
• salt ——- To taste
• Red chilli powder ——- 1/2  tsp
• Cardamoms ——- 4-5, crushed

Method:-

1. Boil mutton/beef with salt, dry ginger root and fennel till it tenderizes.
2. In a wok, heat ghee, add yoghurt and fry the mixture.
3. Add mutton and garam masala, cardamon powder, salt, red chilli powder and cook for 15 minutes
4. Garnish and serve hot with Chapati or Nan.

Ingrediants:

• Beef fillets  —— 1/2 Kg
• Dijon mustard  —— 3 tbsp
• Herbs of your choice —— 4 tsp
• olive oil  —— 100 ml
• Horseradish sauce —— 25 ml
• Peper   —— to taste
• Salt   —— to taste

Method:

1. Preheat oven to 200 degree C.
2. Rub mustard and peper on beaf and top it with herbs.
3. Drizzle olive oil and place it on baking sheet.
4. Roast for 30 minutes.
5. Drizzle horseradish sauce over it, slice and serve with tandoori naan and green chutney.