A true classic from the streets of Sakhakot, “Sakhakot Beef Bong Raan” is a slow-cooked whole leg of beef, packed with bold spices & cooked until melt-in-your-mouth tender! The ultimate showstopper recipe your Bakra Eid dawat deserves. Made with #Dalda, our #trustedrecipepartner #FoodFusion #Sakhakot #Beef #BakraEid
Ingredients:
-Beef shank 2 pieces (1.2 kg each)
-Water 6 Cups
-Dalda cooking oil ¼ Cup
-Lehsan (Garlic) crushed 1 tbs
-Adrak (Ginger) crushed 1 tbs
-Pyaz (Onion) 1 medium
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaves) 2-3
-Iodized Himalayan pink salt ½ tbs or to taste
-Kali mirch (Black pepper) crushed ½ tbs or to taste
-Chaat masala ½ tbs
-Tatri (Citric acid) ¼ tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Kala namak (Black salt) ½ tsp
-Sugar powdered ¼ tsp
-Kali mirch powder (Black pepper powder) ¼ tsp
-Dalda cooking oil 1 & ½ Cup or as required
-Tamatar (Tomatoes) chopped 1-2
-Hari mirch (Green chillies) slices 4-5
Direction:
-In a cooking pot, add beef shank, water, cooking oil, garlic, ginger, onion, cinnamon stick, bay leaves, pink salt, black pepper crushed, and bring it to boil.
-Cover & cook on low flame for 2-3 hours until meat becomes tender, flip in between
-In a bowl, add chaat masala powder, citric acid, coriander, kashmiri red chilli powder, black salt, sugar powder, black pepper powder, mix well.
-Special seasoning is ready! set aside.
-Remove cover, take out shanks & set aside, strain stock and use it to prepare rice.
-In a wok, heat cooking oil until hot but not smoking.
-Place the boiled beef shank in a wok & shallow fry it with the help of hot oil basting.
-Fry tomatoes & green chillies, for 1-2 minutes & temper shanks with the flavourful oil tadka.
-Now take out shanks, sprinkle prepared special seasoning, serve with prepared yakhni pulao, kandhari naan, raita, & salad!
