Beef Pickle | How to make Beef Pickle

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ByAkum Raj Jamir
Created on 13th May 2017
  • Beef Pickle, How to make Beef Pickle
  • Beef Pickle | How to make Beef Pickle (3 likes)

  • 0 reviews
    Rate It!
  • By Akum Raj Jamir
    Created on 13th May 2017

About Beef Pickle

Another very popular meat pickle of Nagaland. You can use both fresh meat or smoke dried meat to make this Pickle. Delicious and exotic pickle and can be stored for 2-3 months.

Beef Pickle is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Assam and North East cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Beef Pickle at your home. Beef Pickle by Akum Raj Jamir will help you to prepare the perfect Beef Pickle at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Beef Pickle.

  • Prep Time0mins
  • Cook Time30mins
  • Serves10People
Beef Pickle

Ingredients to make Beef Pickle

  • Beef - 1 kg boneless, cubed
  • Naga Ginger - 3 inches 
  • Garlic - 15-20 cloves 
  • Dry red chillies - 20 grounded
  • Naga King Chilies - 2 large
  • Vinegar - ¼ cup
  • Oil - ½ cup
  • Salt to taste
  • Water - 1 cup

How to make Beef Pickle

  1. Soak the Naga King Chilies in little hot water for 2-3 mins and coarsely mash them. 
  2. In a pressure cooker add the cubed meat, salt to taste, Naga King Chilli, water and pressure cook for 10 mins. Open and let the water evaporate completely. Remove the meat in a bowl and let it cool down. 
  3. Coarsely grind the ginger and garlic and keep aside. 
  4. Now take the cooked meat and shred them into thin strips. 
  5. Heat oil in a pan. Add the coarsely grounded ginger garlic and saute for a min. Add the grounded chilies and saute for a min. 
  6. Add the shredded meat, salt to taste, mix well and fry on medium heat stirring frequently for about 15 mins. Add vinegar, mix well and fry on high for about 5-10 mins and take it off the heat. 
  7. Let it cool down completely and store in sterilized jar. 

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