CS6 Eid Ul Adha English Inhouse Full Book

• ENJOY GOURMET DISHES THIS EID WHAT’S IN THE BOOKLET MEAT PREPARATION > Beef Cuts and Goat Cuts > Meat Washing > Meat Preservation Techniques > Meat Defrosting > Meat Marinating > Healthy Ways of Cooking & Consuming Meat RECIPES > Persian Kebab Koobideh- The Westin, Dhaka > Moghlai Karahi Gosht- Renaissance Hotel, Dhaka > Beef Tenderloin and Saute Roasted Vegetable- Four Points by Sheraton > Beef Rendang- Bengal Meat > Barbecue Ribs- Shaw's Steakhouse > Tomahawk Steak- Shaw's Steakhouse > Handi Masala Mutton- Intercontinental, Dhaka > Mutton Chaap Masala- Intercontinental, Dhaka > Dak Bunglow Mutton Curry– The Great Kabab Factory > Portuguese Mutton– The Great Kabab Factory > Smoked Worcestershire Kebab- The Great Kabab Factory THINGS YOU DID NOT KNOW ABOUT MEAT MEAT PREPARATION BEEF CUTS CHUCK: The chuck region gives some special cuts and all these cuts are suitable for trendy juicy steaks or roasts to homestyle dishes. RIB: The beef rib is one of the most tender beef cuts, can be prepared for a variety of menu options, particularly for ribeye steak, prime rib roast, etc. LOIN: Some of the most indulgent, luscious steaks come from the loin – toploin steak, T-bone steak, etc. The tenderloin is also a popular choice for steak. SIRLOIN: Sirloin is well-known for variety of steaks, such as – sirloin flat bone steak, sirloin round bone steak and top sirloin steak; as well as for tri tip roast. ROUND: Various cuts such as the eye of round, bottom round and top round come from the round region – and all are ideal for steak and roast. SHANK: The meat contains very little fat and therefore is very firm. It must be cooked for long periods of time, either at low temperatures in appliances like crockpots or at higher temperatures in the oven. SHORTPLATE AND FLANK: The popular skirt steak is found from this portion. In addition, the flank steak (also known as the London broil) also comes from this part. BRISKET (BREAST): Brisket is delicious, a boneless cut that's ideal for a variety of dishes. It suits best for cooking methods such as braising, slow cooking, smoking, stewing, and pot roasting. GOAT CUTS NECK: Due to its high fat and bone content, this cut is at its best when cooked nice and slow. SHOULDER: The shoulder is delicious when it is slow-roasted. The shoulder is also great to eat when chopped into pieces to use as a filling for dumplings or buns. RIB: Taken from the goat rib, the rack is a great all-rounder. It can be cooked whole or portioned into cutlets, and is perfect for quick-cooking. LOIN: Taken from the top of the back, the loin is a prized cut due to its super-tender meat. It tastes great when roasted, but as it doesn’t have a layer of protective fat, take care not to overcook it. Loin is also suitable for grilling, frying and barbecue. LEG: Cut from the thigh, the leg joint can be cooked bone-in or de-boned and stuffed. It is best for slow cooking. BREAST: The breast has great flavour due to a generous layer of fat running through it, which when cooked at low heat, keeps the meat wonderfully moist as it renders down. SHANK: Shank is best when slow-cooked and tastes delicious with buttery mash, rice or tossed through pasta. MEAT WASHING • Meat should be properly washed with water so that blood and dirt are removed from it. • Once you have cleaned the meat, ensure to clean the kitchen or sink surface with lukewarm soapy water to reduce the risk of cross-contamination. • Wash your hands with warm water and soap for 20 seconds before and after handling meat. • You can use sanitizers or disinfectants on surfaces in contact with meat once you’ve thoroughly cleaned it with lukewarm soapy water. • Knives and chopping boards must be washed with lukewarm soapy water after you’ve finished cutting the meat. MEAT PRESERVATION TECHNIQUES • Meat should not be refrigerated during the initial 3-4 hours after qurbani, as it remains firm/hard. It is suggested that you preserve the meat in the refrigerator once it is softened. • To prevent odor spreading inside the refrigerator, meat should be preserved as boneless. • Remove blood thoroughly from the meat before refrigerating it. • To prevent cholesterol, you may remove fat from the meat before refrigerating. • Use clean transparent poly packs for raw meat preservation since it helps to preserve meat for a long time. • To ensure proper taste, season the clean meat with salt, spices and vinegar; and preserve it in the refrigerator. MEAT DEFROSTING • Defrosting meat at room temperature can cause bacteria growth and may lead to food poisoning. • The safest way to defrost meat is inside the refrigerator, ensuring the temperature to be 4°C or below. • Microwave oven defrosting is applicable if the meat is to be cooked immediately. • Frozen meat can be directly cooked without defrosting, provided that the meat was preserved after proper cleaning. However, this will take around 50% longer time to cook. • Defrosting can also be done under running water of temperature 20°C (60°F) or lower, with the meat completely submerged. It is advised to properly clean the sink in prior. MEAT MARINATING • Tenderize meat with a fork before marinating to increase the surface area on which the marinade can impart flavors. • Marinating must be done in a closed non-reactive container (such as stainless steel, glass or ceramic or Ziploc food grade plastic bags) inside a refrigerator, not at kitchen counter or any open place. • To avoid the risk of chemical reaction with the components of marinade, do not use aluminium container for marination. • While marinating, the meat and its juice should be kept away from other food items. • Before it is cooked, the marinated meat should not be tasted. • Do not use leftover marinade that has been in contact with raw meat. • A popular mix for a tasty marinade is to use seasoning with a 3:1 proportion. For instance, mixing 1 cup of oil (olive, canola or vegetable) to 1/3 cup of edible acid or enzyme (vinegar, lime or lemon juice) with your choice of seasoning. • It is advised that you marinate beef and mutton for up to 24 hours. HEALTHY WAYS OF COOKING AND CONSUMING MEAT • Meat should be cooked above 155° F temperature. A well cooked meat is high in minerals and low in fats, reducing the risk of cholesterol and high BP. • Excessive eating of meat may be balanced with lemon juice and green tea without sugar. • Too much consumption of meat can make you gain weight within a small time span. • Consumption of meat should be kept within 100 grams a day. • It is advised to avoid fatty parts of the meat. • Boiled or coal burnt meat is relatively better to eat considering health issues. • Extra fried meat with excessive oil must be avoided. • It is better to split the meal quantity into certain frequencies, rather than eating too much at a time. • Dinner should be eaten at least 2 hours before sleep; and it is better to walk half an hour after dinner. RECIPES Persian Kebab Koobideh Ingredients: • 2 large onions, peeled, grated and drained • 2 teaspoons kosher salt • 3 pounds of finely ground beef, 80% beef, 20% fat • 1 teaspoon ground pepper • N cup fresh parsley, finely minced • 1 teaspoon ground turmeric • 2 tablespoons fresh mint, finely minced • 1 teaspoon cumin • 2 cloves garlic, finely minced • 1 teaspoon coriander • 2 eggs, lightly beaten • 2 tablespoons sumac • ½ cup dry bread crumbs Instructions: • Drain the grated onions through a strainer, pressing the onions to release the juice. • Discard the onion juice and transfer the onions to a large mixing bowl. • Add the ground beef, parsley, mint, garlic, eggs, bread crumbs, salt, pepper, turmeric, cumin, coriander and sumac. • Using your hands, mix until well combined. • Divide the meat mixture into eighths and shape into long, narrow cylinders. • Slide the meat cylinders onto metal skewers, molding and flattening the meat around the skewers. • If not using skewers, shape the meat into long cylinders about 1.5 inches wide and place on a baking sheet. • Sprinkle the meat with sumac. • Preheat BBQ grill. • Place skewers on grill and cook over medium heat about 4 minutes on each side, until meat is thoroughly cooked and lightly browned. • Kebabs can also be cooked on a baking sheet under a broiler in the oven or on a grill pan on the BBQ. • Remove meat from skewers (if using skewers), sprinkle with sumac and serve. Moghlai Karahi Gosht Ingredients: • 1000 gm beef bone-in, cut to bite size pieces • 50 gm garlic paste • 60 gm ginger paste • 20 gm pistachio (soaked in water and skin removed) • 20 gm cashew nuts (soaked in water) • 20 gm almonds (soaked in water and skin removed) • 60 ml milk • 80 gm ghee • 500 gm tomato, thinly sliced • 250 gm onions, thinly sliced • 16 gm kashmiri chili powder • 80 gm plain yoghurt • 16 gm coriander powder • 14 gm turmeric powder • 16 gm cumin powder • 12 gm black cumin seeds, crushed (kalijeera) • 10 gm black pepper, crushed • 12 gm garam masala powder • 20 gm green chilies, cut into lengthwise • 40 gm coriander leaves, chopped • 30 gm mint leaves, chopped • 10 gm curry leaves • Salt to taste • 15 gm ginger, cut into matchsticks for garnish Moghlai Karahi Gosht Instructions: • In a grinder, add pistachio, cashew nuts, almonds, milk and make a smooth paste and keep aside. • In a big mixing bowl, add ginger and garlic paste with beef and mix well. Stir well, cover and keep in a refrigerator for an hour. • In a heavy bottom saucepan, heat the ghee on a medium heat.

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