Pakistani · intermediate
Peshawari Salted Beef Dum Gosht With Whole Garlic
A slow-braised Pashtun dish featuring tender beef chunks simmered with whole heads of garlic, green chilies, and cracked black pepper until melt-in-your-mouth soft.
- PREP TIME
- 15 min
- COOK TIME
- 75 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- 02
Add the beef chuck cubes and cook for 6 to 8 minutes until browned on all sides, releasing natural juices.
- 03
Season the browned beef evenly with coarse sea salt and freshly cracked black pepper.
- 04
Nestle the whole trimmed garlic heads, ginger matchsticks, and slit green chilies directly among the beef pieces.
- 05
Pour in the water and bring the pot contents to a rapid boil.
- 06
Reduce the heat to low, cover with a tight-fitting lid, and steam-braise undisturbed for 60 to 65 minutes until the beef is fork-tender.
- 07
Remove the lid, raise heat to medium, and simmer for 5 minutes until liquid reduces to a glossy coating over the beef and soft garlic.
A LITTLE KITCHEN KNOW-HOW
Dum Braising
Slow-cooking ingredients in a tightly covered vessel under low heat, using trapped moisture to tenderize tough meat cuts.
Notes from the kitchen
- Keep the garlic head structures intact so the cloves turn buttery soft inside without dissolving into the broth.
- Ensure the lid forms a tight seal to hold in steam, ensuring beef chuck renders properly soft.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
