You can pickle the beef in two ways. One is to fry the meat directly in oil. And the other is to first boil the meat with spices and then pickle it. You can do as you like. When boiled, the meat does not feel as tough as dry and has a juicy texture. So here I have given the recipe to pickle the meat separately.
What you will need to cook pickled meat:
2 cups boneless beef (cut into 1/2 inch squares, thinly sliced if you prefer)
Ginger paste 1 tsp
Garlic paste 1 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Half a teaspoon of salt
A small amount of turmeric powder
Water as needed (about 2 cups)
Everything you need to make pickles
Mustard oil 2 cups
1 bay leaf
Five boils of powder are one teaspoon
Dry chili 12-15 pm
Mustard paste 1 tsp
Half a cup of vinegar
One cup of whole garlic cloves
Black pepper powder half teaspoon
Can give any sour fruit. I didn’t in this recipe.
Method of making pickle:
First, all the spices to be boiled should be mixed with the meat and put in a pan in the oven. Add 2 cups of water to it.
After that, boil the meat completely with a lid on the pan and after boiling, the water on the skin of the meat should be dried well. In this case, a non-sticky pot is better. Then there is a possibility of sticking down. Fry it completely.
Heat mustard oil in another pan and add bay leaves, boil for five minutes. Now fry lightly with dry chillies, add vinegar and garlic cloves and keep stirring for 2 minutes.
Now add the boiled meat that has been fried before. Meanwhile, keep the heat of the stove on medium or else the meat will become hard. After some time, if the color of the meat is dark, stir it with black pepper and five boiling powders and keep it in the oven for a few minutes.
Then turn off the stove. Leave the lid open and cool the meat. Then put it in the jar. Open the lid occasionally and let it stand in the sun. Now serve the very tasty beef pickle. The jar will be empty in no time. So don’t serve the whole thing at all.