What we cut
| Cut | What it's like | Cook it as | Ask for | Recipes |
|---|---|---|---|---|
| Boneless beef | Lean, firm beef that turns tender with slow cooking. | Nihari, Haleem, Shami kebab, Beef curry | Boneless beef in large chunks for nihari, smaller for curry. | Beef nihari, Haleem |
| Beef mince | Minced to order. Ask for some fat in it for kebabs. | Chapli kebab, Mantu, Keema, Burgers | Beef mince with about 20% fat for kebabs and burgers. | Chapli kebab, Mantu |
Beef needs time
The beef that suits South Asian cooking is lean and firm, and it turns tender with long, slow cooking. Allow 1½ hours for a curry and 3 hours or more for nihari, with the lid on and the heat low.
Mince with some fat
For kebabs and burgers, ask for mince with about 20% fat. Very lean mince makes dry, crumbly kebabs.
Recipes with beef
Questions
What's the best beef for nihari?
Beef shank (nalli) is traditional for the marrow, and boneless beef in large chunks works very well.
Can you mince beef for kebabs?
Yes. Ask for beef mince with about 20% fat for chapli and seekh kebabs.
How long does beef curry take?
About 1½ to 2 hours of gentle simmering, covered, until a piece breaks apart when pressed with a spoon.