Beef Pickle

Beef is the most delicious meat out of all of them!! Change my mind! Joke aside, all kinds of beef dishes are truly delicious. Let it be, roasted, sauteed, stir-fried, curry. You can’t call it a proper traditional party in Bangladesh if it does not have at least one beef dish. We, Bangladeshi people, love our kebab, curry, and rezala. Aachar is one kind of South Asian pickle, using regional spices.

Beef aachar gives another kind of deliciousness. One advantage of making beef pickle, you can store it for a long time and eat it every day in a bit of amount. If unwanted guests come over and we have nothing cooked up yet, we can simply serve rice with beef aachar. That would be more than enough because of its richness, savory taste, and salivating smell. In our house, we eat this pickle immediately after cooking, and it is half-finished before putting it in the jar. HAHA. It is a genuine struggle to store the aachar for a long time in this household. But honestly, to have that intense flavor bomb, pickle needs to be stored at least for a week. This pickle can be eaten with white rice, polao, white bread, and parata. Let’s see how to make beef pickle. 

Ingredients:

• Beef (without bones) – cut into cubes 1 “/ 1” – 500gm
• Garlic cloves-whole (Medium-sized) – 1 cup
• Native Onion/ Shallots-whole (Small-sized) – 1 cup
• Mustard oil – 500ml
• Turmeric powder – ¼ tea spoon
• Panchforan (Five Spice Blend of Fenugreek seed, Fennel seed, Nigella seed, Black Mustard seed, Cumin seed) – 2 teaspoons
• Garam masala (Toasted whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods) powder – 2 teaspoons
• White pepper powder – 1 teaspoon
• Black pepper powder – 1 teaspoon
• Radhuni (wild celery/ajmod) powder – 1/2 teaspoon
• Fennel powder – 1/2 teaspoon
• Red mustard (half powder) – 1 tablespoon
• Bay leaf powder – 1 teaspoon
• Cinnamon powder – 1 teaspoon
• Dried chili paste -1 teaspoon
• Ginger paste – 1 teaspoon
• Salt – to taste
• Sugar – to taste
• Pickle vinegar -1 tablespoon
• Vinegar -1 teaspoon

Cooking method:

1. Put beef cube pieces in a pot with salt, turmeric powder, vinegar, and water to boil it. When the beef is boiled, make sure that there is no excess water present. Take out the beef pieces and place them in a bowl.
2. Meanwhile, mix panchforan, garam masala, white pepper, black pepper, radhuni, fennel, red mustard, bay leaves, cinnamon powder all together with a little water to make a mixture (in a blender).
3. In a pot, fry dried chili paste and ginger paste in a small amount of mustard oil. Then mix well with the previous spice mixture and cook it. When the water is almost getting dried out, add the boiled meat, onion, and garlic cloves.
4. Add salt and sugar to taste.
5. Cook for a little while and carefully stir it so that the garlic and onion don’t lose their shape.
6. Add the rest of the mustard oil onto the pot and stir it for a little while. Finally, you can take the pot out of the stove and let it cool.
7. The pickle should be stored in glass jars with pickle vinegar. After 15 days, the pickle will be perfectly suitable for eating.

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