Beef Bhuna (Gorur Bhuna)
Local name: গরুর ভুনা
In short: Beef cooked slowly with a mountain of browned onions, ginger, garlic and whole spices until the sauce turns dark, thick and glossy with oil. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 385 kcal
Gorur bhuna is the beef dish of Bangladeshi celebrations, served with polao, khichuri, parota or plain rice. Bhuna means the meat and spices are fried slowly, over and over, until the oil separates and the sauce clings to each piece in a thick, dark coating. Mustard oil gives it a sharp, nutty edge. It is not difficult, but it needs patience at the stove, because the browning is where the flavor comes from.
Instructions
- If using mustard oil, heat it in a heavy pot until it just begins to smoke, then let it cool for 30 seconds off the heat. This tames its raw sharpness.
- Return the pot to medium heat. Add the cardamom, cloves, cinnamon and bay leaves for 30 seconds, then add the onions and cook for 15 to 20 minutes, stirring, until deep golden brown.
- Add the ginger and garlic pastes and fry for 2 minutes. Add the cumin, coriander, chili powder, turmeric and salt with a splash of water and fry for 2 minutes more.
- Add the beef and raise the heat to medium-high. Stir and fry for 15 to 20 minutes, until the meat is browned and the oil starts to separate from the spice paste.
- Pour in the hot water and scrape up the bottom of the pot. Cover and simmer on low heat for 1 1/2 to 2 hours, adding a splash of water if it dries out, until the beef is very tender.
- Uncover and cook over medium-high heat for 10 minutes, stirring, until the sauce is thick and dark and clings to the meat with oil shining on top. Stir in the garam masala and green chilies and cook for 2 minutes.
- Rest for 10 minutes, then serve with polao, khichuri, parota or plain rice.
Tips
- A pressure cooker cuts the simmering to about 35 minutes at high pressure. Reduce the sauce uncovered afterward. Where mustard oil is sold only for external use, use neutral oil instead.
- Browning the onions properly is the soul of the dish. Use steady medium heat and stir often, and add a splash of water if they brown unevenly.
Questions and answers
Is beef bhuna very spicy?
It has a medium heat from chili powder and green chilies. Reduce the chili powder to 1 teaspoon and leave the green chilies whole for a milder dish.
Can I make bhuna with goat or lamb?
Yes. Use bone-in goat or lamb and cook 1 to 1 1/2 hours until tender. Bones add flavor to the sauce.
Why is my bhuna watery?
The sauce was not reduced enough. After the meat is tender, boil it uncovered over medium-high heat, stirring, until the oil separates and the sauce is thick.
How long does it take to make Beef Bhuna (Gorur Bhuna)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Beef Bhuna (Gorur Bhuna)?
About 385 kcal per serving, with 35 g of protein, 9 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 9 g |
| Fat | 23 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
