If you have ever been invited over for anything at my house you have had this Bhuna Gosht. That is just a Fact. It is one of my favourite things to eat, to serve, to freeze, to share - you get the picture. This Bhuna Gosht is a recipe I learnt from my eldest Khala (maternal aunt). She would freeze it and bring it to us in Karachi when she would come from Islamabad. It was one of those things where I wouldn’t want to ask her if she brought it because that would be rude, but would be SO elated when she said she had. IYKYK.
What does this Bhuna Gosht taste like?
If you are a Pakistani Beef Recipes fan like myself then you know what’s absolutely vital is cooking the meat just right. There is magic in the moment when your roti presses down on the meat and it just gives away. Like when you are eating that perfectly cooked Nihari - you know what I mean right? The masala is tomato-y, garlicky, rich with spices and tender with the addition of yoghurt.
Bhuna Gosht or Resha Kabab
Bhuna Gosht means literally beef that’s been cooked and sauteed. Resha Kabab means shredded meat kababs. My family has always called this dish Bhuna Gosht, but both names seem to refer to the same thing. I polled my Instagram family to see what they thought and 55% thought Bhuna Gosht is the right name. Bhuna Gosht it is then 🙂 As a note let me say that I have seen recipes of Bhuna Gosht where the masala is the same and the meat isn’t shredded. Feel free to skip the shredding if you so prefer, but I do recommend you try this at least once!
Two Ways to Cook Bhuna Gosht Stovetop
If you don’t have an Instant Pot you have two easy options.
Approach One: Pre Boil Beef
One is that you boil the beef cubes, shred them and then cook them in the sauteed onion masala. Then add the tomatoes, bhunn bhunn bhunn (saute saute saute) until the tomatoes are absorbed. You will get a lovely dark color.
Approach Two: Slow Cook
The other approach is that you cook exactly as in the directions, but slow cook the meat where I pressure cook it. For this kind of beef I’d say simmer for 60-70 minutes and then check for tenderness. If you can break it with the back of a spoon you’re good.
What meats can I use for Bhuna Gosht?
Any red meat works well! From mutton to lamb to veal, I have had readers use them all and love the results. The cooking process is so forgiving.
How do I make it ahead?
You can make the whole dish and freeze it for upto 3 months. Reheat it stove top and then garnish and serve.
What do I serve with it?
The options are endless and just a paratha or sheermal is a respectable answer, but here are some combinations you can try! Made this recipe? Rate it by clicking the number of stars on the recipe card. Want to share your take with me? Tag me on Instagram @flourandspiceblog
