BHUNA GOSHT USING CHUCK ROAST
Bhuna Gosht is a delicious Pakistani style preparation of beef. Chuck roast beef cubes are cooked in onions, tomatoes, fresh ginger and garlic with whole and powdered spices. The meat is slow cooked till the meat is very tender with a thick reduced flavorful sauce.
Gosht is the urdu term for meat. Dishes using Gosht is typically referring to beef, mutton, goat or lamb. Translation of the term Bhuna is best described as fried or seared. As everything slowly cooks together the gravy is heavily reduced and fried in the oil. This technique will intensify the flavor and leave you with meat so tender that it will melt in your mouth.
Cooking this dish is very hands off. Below I will give some details on the ingredients. This is a stove top recipe. You can use your instant pot or pressure cooker to tenderize the meat. You will have to add less water if using an instant pot or pressure cooker.
- Make sure you are not cooking cold or chilled meat. Always cover and let it come to room temperature.
- This is optional. Give the meat an initial boil with some water. Once you see the foam rise to the top, drain this water. This will help get rid of smell and blood from the meat.
- Add fresh water and all ingredients except oil and peas. Add enough water to cover the meat. Cover and let it cook on medium low.
- About an hour of cooking, check the meat with a fork and it should be tender. At this point you can add more water and keep cooking. This time will vary. Also using tongs pull out tomato skin and using the back of the spoon breakdown the tomatoes.
- Once the meat is tender and gravy has reduced, add oil and peas. Keep the flame to medium and continue cooking. I start off by adding ½ cup of oil. Depending on how large the tomatoes were, sometimes I need to add more oil. At this point you should be seeing more of a searing/frying happening. Continuously stir so the gravy does not stick to the bottom of the pan. As gravy continues to reduce you will see a thick gravy form and the oil separate itself from the gravy. This step should be about 20-30 minutes.
Once meat is tender, all water has evaporated and gravy is thick, not runny than this dish is done. Cooking time for me was 1 ½ hours. Garnish with lots of fresh cilantro.
- WHAT CUT OF MEAT TO USE-I have made this dish using different cuts of beef. I would advise that you use the cut of beef you prefer, it can be with or without bone. This same recipe and technique can be used for mutton or goat. Just keep in mind that cook times will vary depending on the cut of meat. I personally love using ribeye and sirloin cuts for this dish.
- ONION-Make sure to use a large onion because that will help with the thick gravy.
- TOMATOES-I used 4 large tomatoes. Again this is essential for that fresh taste and a thick luscious gravy. I just added halved tomatoes with the rest of the ingredients. Once softened I peeled the skin off. If your tomatoes are not that ripe you can certainly blend before adding.
- OIL-You can use any neutral oil or ghee.
- WHOLE SPICES-Using mortar and pestle crush cumin seeds, coriander seeds, a few dry red chili and ¼ teaspoon black peppercorns. Also added cinnamon stick, bay leaf. Warm spices go very well with meat dishes.
- POWDER SPICES-For the ultimate flavor this dish heavily relies on the searing/frying technique and the fresh aromatics used. So powder spices are going to be simple. Salt, chili powder, cumin powder, turmeric, garam masala. I also used dry fenugreek that is kasuri methi, this is optional if you don’t have it go ahead a skip.
- FROZEN GREEN PEAS-This is definitely optional. My dad always made this dish with peas so that’s how we enjoy it. It gives a slight texture and sweetness to the dish.
Keep in mind this is a semi dry thick gravy. Once you refrigerate it it will thicken up more. I prefer adding little water and then reheating on the stovetop for best results.
It will also taste great with any plain or spiced rice.
MORE BEEF RECIPES TO TRY
BHUNA GOSHT Pakistani Style Beef Curry
- 2 lbs. Chuck Roast, cubed (room temp. meat)
- 1 large onion, diced
- 2 tbsp. Fresh garlic, grated
- 1 tbsp. Fresh ginger, grated
- 4 medium tomatoes
- Fresh cilantro
- 1 cup frozen green peas
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- few dry red chili
- 1/4 teaspoon black peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1 1/2 teaspoon red chili powder
- 2 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon dry kasuri methi
- Using a heavy bottom pot. Add meat and just enough water to cover the meat. Bring to a quick boil. Once you see foam collect, turn off flame. Drain this water and add fresh water to the pot. Place back on stove on medium flame.
- In a mortar and pestle crush cumin seeds, coriander seeds, red chili, peppercorns. Add to the meat. Add onions, garlic, ginger, cinnamon, bay leaf. Add all of powdered spices and tomatoes. Stir well, cover and let it cook on medium low.
- Once the tomatoes have softened pull tomato skin off and using the back of spoon smash the tomatoes much as possible.
- After about an hour of cooking check the meat with a fork. It should shred easily. This time will vary depending on the cut of meat. If water is evaporating and meat is still not tender add some more water and continue cooking.
- Add oil and peas and stir well. Keep flame on medium to medium high. Stir at intervals to make sure it's not sticking. Continue cooking for another 20-30 minutes. You should start to see the gravy reducing and thickening, oil separating and rising to top. This is where you are searing/frying the meat and gravy, this will also deepen the color. Careful not to dry up the gravy too much. At this point the curry is done. Garnish with lots of fresh cilantro.