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Different Roasted Beef//Beef roash recipes

روسٹ گائے کے گوشت کی روایتی ڈش ہے ۔ بنیادی طور پر ایک اہم کھانے کے طور پر تیار کیا جاتا ہے ، بچا ہوا حصہ اکثر سینڈوچ میں استعمال ہوتا ہے اور کبھی کبھی ہیش بنانے کے لئے استعمال ہوتا ہے۔ برطانیہ ، ریاستہائے متحدہ ، کینیڈا ، آئرلینڈ ، جنوبی افریقہ ، نیوزی لینڈ اور آسٹریلیا میں ، روسٹ گائے کا گوشت روایتی طور پر اتوار کے کھانے یا رات کے کھانے میں پیش کیا جانے والا ایک گوشت ہے .روسٹ گائے کا گوشت انگلینڈ کی قومی ڈش ہے اور انگریزی کے ثقافتی معنی رکھتا ہے جو 1731 میں "دی انگلینڈ کا روس بیف" ہے۔

Meat assumes a substantially more prevailing part in Pakistani food, contrasted with other South Asian cooking styles. Of the multitude of meats, the most mainstream are chicken, sheep, hamburger, goat, fish. Hamburger is especially pursued as the meat of decision for kebab dishes or the exemplary hamburger knife dish nihari

Meat Roast 

Following the plans of Beef Roast. It is exceptionally flavorful plans. Attempt it at your kitchen, test you own and serve to your family and visitor. You can discover here hamburger broil, meat cook formula in urdu, bhuna gosht formula in urdu, pakistani bhuna gosht formula. Learn zaiqa dar khana pakana Indian and Pakistani meat plans. The most effective method to cook read in Urdu and Hindi. 

meat cook plans 

Fixings 

• Meat - 2 kg piece, without fat 
• Soya sauce - 2 tbsp 
• Ginger garlic glue - 2 tbsp 
• White vinegar - 1 cup 
• Salt - to taste 
• Lemon - 6, for juice and embellishing 
• Yogurt - 1 kg 
• Oil - 1/2 cup 

Strategy

Wash and clean the meat piece. Prick everything over with the assistance of a fork so it ingests the flavors well. 

Presently blend every one of the fixings in with hamburger and prick it again everywhere. Leave for marination for 1-2 hours. 

Presently add oil in a pot and add this hamburger piece and add sufficient water to make the piece sink in it. Presently cover and cook on low warmth till the piece softens. 

Add more water if fundamental for the meat to soften. Take the piece out blend the fixings again on the meat piece and meal in a dish with oil till oil comes on a superficial level. Serve decorated.

watch video for beef roast//beef rosh 

Beef Roast Recipe 

Fixings

• Hamburger (large part)- 2 kg 
• White vinegar-1/2 cup 
• Cleave ginger-2 tbsp 
• Dark pepper-squashed 1/2 tbsp 
• Lemon-4 
• Salt-as test 
• Yogurt-2 cup 
• Oil-1/2 cup 

Technique1

As a matter of first importance wash the meat and blend all flavors well overall, burrow with the assistance of forks so that flavors can heads inside. Keep them combination of meat for two hour. Spot the meat in a huge pot and pour sufficient water to lower the meat. Cover it and cook in sluggish flam. At the point when the water started to dry then, at that point pour the oil. Something like 3 to 4 hours it will take to finish. On the off chance that cook in lethargic flam, it will be cook well indeed and flavorful. Serve it with bun and naan. 

Or on the other hand  

Fixings

• Pasli kay gosht ka tukra(Rib piece of meat) 1 kg 
• Hari piaz(green onion)4 
• Sufaid sirkah(white vinegar) 1 tbsp 
• Surkh sirkah (red vinegar) 
• Cooking oil 2 sp 
• Mukhan (Butter) ½ pao 
• Namak(salt) 
• Kali mirch (dark pepper of course) hasbay ziaqa 

Technique 2

Fry container mein oil tez garam kar lein. Garm oil mein Mukhan (Butter) ka chotha hissah( ¼ ) shamil kar lein aur phir is mein gosht ka tukra dal kar charon taraf say fry karein. 

Abdominal muscle aanch dhimi kar lein. Mukhan (Butter) jalnay ki fikar na karein. 

Gosht achi tarah surkh ho jaye to namak dal dein aur 15 say 20 moment tak pakyein. 

Hit gosht zara naram ho jaye to choolha band kar dein aur gosht kay is tukray ko 10 moment tak broiler mein rakh dein. 

Is doran mein hari piaz cheel kar bareek pes lein. Abdominal muscle surkh Mukhan (Butter) taiyar karein. 

Aanch dhimi rakhein aur fry skillet mein pisi huyi piaz aur sufaid sirkah shamil kar kay thora sa pakayein aur phir is mein surkh sirkah dal dein aur aanch taiz kar lein. 

Taqreeban panch minute kay baad in mein namak aur kali mirch shami kar dien aur chulha band kar kay aik minute tak aamezay khula rakehin. 

Abdominal muscle is aamezay mein Mukhan (Butter) phint kar shamil karein. Aamezah cream ki tarah ho jaye ga. Isay murmur surkh Mukhan (Butter) kahein gay. 

Gosht ka parchah 10, 15 moment baad broiler say nikal lein aur surkh Mukhan (Butter) ka aamezah gosht kay parchay kay charon taraf lagayein aur rost kay tukray kaat lein. 

(Mukhan (Butter)) kay aamezay ki the itni moti honi chahiye keh dhayan mein gosht ka tukra ho. Lijye gosht rost surkh Mukhan (Butter) kay sath taiyar hai.