40min 2 ppl
Beef Bhuna
135 minutes
2 people
Hard
135 min · 12 steps
Hard: over 60 min or 12+ steps
460 kcalper person
Protein 48g
Carbs 10g
Fats 26g
About this dish
Braising beef slow-cooked until tender in a thick, dark bhuna masala — long cooking drives off the liquid until the sauce clings tightly to every chunk, creating bold concentrated flavour with a slight char.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Beef Stock75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.5 tsp
- Salt to taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy casserole
- Wooden spoon
- Chef's knife
- Cutting board
- Fine grater
- Meat thermometer
- Plate
Method
1
Cut the beef into 4cm chunks, finely dice the onion, mince the garlic, finely grate the ginger, and finely slice the green chilli. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the oil in a large heavy casserole over high heat. Sear the beef in batches for 3–4 minutes until deeply browned on all sides. Transfer to a plate.
Approx. 12 minutes
3
Add the cumin seeds to the pan and sizzle for 30 seconds.
Approx. 1 minutes
4
Add the onion and cook for 12 minutes over medium-high heat, stirring often, until deep golden.
Approx. 12 minutes
5
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tinned tomatoes. Cook on high heat for 8 minutes, stirring, until very thick and the oil separates.
Approx. 8 minutes
8
Return the beef to the pan and add the beef stock. Stir well.
Approx. 1 minutes
9
Bring to a boil, reduce heat to very low, cover, and simmer for 1 hour 20 minutes until the beef is tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 80 minutes
10
Remove the lid. Increase heat to medium and cook for 10 minutes, stirring frequently, until the sauce is thick and clings to the beef.
Approx. 10 minutes
11
Stir in the garam masala and season with salt.
Approx. 1 minutes
12
Serve scattered with fresh coriander.
Approx. 1 minutes
