• 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 Koobideh- The Westin, Dhaka > Moghlai Gosht- Renaissance Hotel, Dhaka > Beef Tenderloin and Saute Roasted Vegetable- Four Points by Sheraton > Beef - Bengal Meat > Barbecue Ribs- Shaw's Steakhouse > Tomahawk Steak- Shaw's Steakhouse > Masala Mutton- Intercontinental, Dhaka > Mutton Chaap Masala- Intercontinental, Dhaka > Dak Bunglow Mutton – 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 . 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, 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 , 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 • 2 tablespoons fresh mint, finely minced • 1 teaspoon cumin • 2 cloves , finely minced • 1 teaspoon • 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. • 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 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 , 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. Put the curry leaves in saucepan and stir few second and then add marinated beef and fry for 5 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, and stir well cooking for a further 5 minutes. Season to taste. Now lower the heat and simmer with the lid on for 10 minutes stirring half way through the cooking process. • Add the plain yoghurt to a small bowl and mix in the crushed black cumin, crushed black pepper and nuts paste. Add this to the meat and stir well, making sure the yoghurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the beef for 40 to 45 minutes or until meat is tender. Stirring half way through cooking making sure it doesn’t stick or burn to the bottom of the pan. • Turn off the heat and while the meat is still warm add the garam masala, coriander leaves, mint leaves and mix well. • Serve hot in a bowl and garnish with coriander leaves and ginger slivers on top. Beef Tenderloin and Saute Roasted Vegetable

Ingredients:

• 300 gm beef tenderloin (for roast) • 2 medium zucchini (also known as courgette), sliced • 1 large head garlic • 2 teaspoons dried Italian seasoning • 2 tablespoons and 1 teaspoon olive oil • 1 teaspoon cracked black pepper • 2N pound of potatoes (such as fingerling, • N cup and 2 tablespoons grated Parmesan cheese russet or red potatoes, quartered if large) • 10 gm sea salt • 4 small onions cut in halves • 6 small Roma tomatoes (also known as Italian tomatoes) cut in halves Instructions:

• Preheat oven to 425°F. Cut about N inch off top of garlic head, exposing the cloves. Remove the outer papery skin, leaving head intact. Place in center of 12 inches square heavy-duty aluminum foil; drizzle with 1 teaspoon olive oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold-in the open ends to seal. Combine vegetables; remaining 2 tablespoons olive oil, 1 teaspoon Italian seasoning and K teaspoon black pepper in large bowl; toss to coat. • Combine remaining Italian seasoning and black pepper; press evenly onto all surfaces of the beef roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast the tenderloin at 425°F temperature in oven: 45 to 55 minutes for medium rare and 55 to 65 minutes for medium doneness. Roast the garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to the pan and continue to roast it for 15 minutes or until vegetable gets tender. • Remove the roast (when gets cooked as per preference – medium rare or medium doneness), tent with foil and let stand for further 20 minutes. • Squeeze garlic pulp over vegetable; stir to combine. Sprinkle with N cup cheese and salt, as desired. Cut the roast, sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with the vegetable. Beef Rendang

Ingredients: 1 Ingredients: 2 • 1 kg beef • 20 gm peanut without skin, soaked in water • 600 ml coconut milk • 12 cloves chopped garlic • 100 ml vegetable oil • 10 red dry chillies, soaked in water • 200 gm onions Ingredients: 3 • 20 gm ginger • 20 gm galangal (Thai ginger) • 4 stalks lemongrass, bashed • 15 gm ground turmeric • 3 pieces lime leaves • 1½ teaspoons ground coriander • 1 piece without seeds blended • 1 tablespoon salt • 1 pandan leaf • 1 teaspoon sugar • 2 turmeric leaves, tied up • 4 green cardamom pods • 1½ teaspoons cumin seeds Instructions: • 10 cloves

• Cut the beef into 4 cm squares, half cm thick. • Blend all the items as listed under Ingredients: 2, set the blend aside. • Remove the green section of the lemongrass. Use only the white portion. Bash them and ensure that the lemongrass can release the flavor. • Heat up the vegetable oil in a curry pot. Sauté the paste (Ingredients: 2) over low heat until aromatic. • Add the coconut milk, turmeric leaves, lime leaves, pandan leaf, blended tamarind and lemongrass into the pot. • Add the beef and cook over medium heat. Bring the coconut milk to a boil. • Once it is boiled, continue to simmer over low heat. Add water from time to time when the gravy is about to dry. • Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours. • Serve with rice or bread. Barbecue Ribs

Ingredients:

• Prime ribs 500 gm • Barbecue sauce 100 gm • Salt to taste • Half clove of garlic • Whole spice 30 gm • One celery leaf • Whole black pepper 5 gm • 2 pcs bay leaves Instructions:

• Take 5 litres of water and pour into a bowl. • Add prime ribs, salt, black pepper, garlic, celery leaf, whole spices and bay leaves and boil for one and a half to two hours. • Take the ribs out of the water once it is boiled. • Cook the ribs with barbecue sauce for 4 to 5 minutes in a fry pan. • Serve it while hot! Tomahawk Steak

Ingredients:

• Bone in tomahawk steak 500 gm • Salt to taste • Crushed black pepper 5 gm • White pepper 5 gm • Whole garlic 2 cloves • Olive oil 2 table spoon • Butter 500 gm • Fresh (raw) rosemary 1 pcs Instructions:

• Mix salt, black pepper, white pepper and olive oil in a bowl. • Brush the paste on both sides of the tomahawk steak and marinate for 25 to 30 minutes. • Heat a fry pan and fry the steak with butter, garlic and rosemary. • Fry for 10 to 15 minutes on low heat to get a medium cooked steak. • Serve it with sautéed vegetables. Handi Masala Mutton

Ingredients: Instructions:

• 15-20 pieces of mutton • Put mutton pieces, onion, garlic, ginger slices in a kadai/pan. • 2 onions thinly sliced • Add everything in the kadai/pan except , water and oil. • 3 cloves of garlic roughly sliced • Now add the . • 2 inches of ginger roughly sliced • Mustard oil can be replaced with cooking oil, but the taste will differ. • 5-6 green chillies • Hand mix the entire thing very well and let it rest for 45 minutes. • Whole spices (2 dry red chilies, 4 green cardamoms, 2 bay leaves, 6 cloves, 1 small • After that, put the kadai/pan on burner and turn on the heat. cinnamon stick and 1 teaspoon crushed coriander seeds) • Add half cup of water, cover the kadai/pan and cook it in high flame for first 10 minutes. • 1 teaspoon turmeric powder • Then bring the flame to medium and cook the mutton for 1 hour. • Salt and sugar to taste • There is no need to add any water because mutton itself will • 3 teaspoons of beaten curd/yogurt release lots of water. • Half cup of water • Add the beaten curd and mix it for 2 minutes. • 5 tablespoons of mustard oil • Now take a cooker and add 1 cup of water. • Add the entire mutton with gravy in the cooker. Give it pressure for 15-20 minutes or until the mutton becomes fully soft. But if there is time, cook the mutton in kadai/pan until it becomes soft to make the gravy more tasty. • Handi masala mutton is ready. Serve it hot with plain rice. Mutton Chaap Masala

Ingredients:

• 400 gm mutton ribs • Mace powder, a pinch • 3 onions sliced • 1 teaspoon Kashmiri red chilli powder • 2 teaspoons ginger paste • K teaspoon turmeric powder (haldi) • 1 teaspoon garlic paste • N teaspoon cumin powder (jeera) • 1 black cardamom crushed • 4 whole black peppercorns • 2 pieces cardamom (elaichi) • 2 tablespoons mustard oil • 2 cinnamon sticks (dalchini) • 1 cup curd (dahi/yogurt) beaten • 2 fresh red chillies • Salt to taste • N teaspoon cloves (laung) Instructions:

• To begin making Mutton Chaap Masala, wash the meat and pat dry it on a kitchen towel. • Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix everything well. Now add the mutton pieces and mix well so that the ingredients coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least. • Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour. • Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom. • Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid. • Cook on medium heat for up to 5 whistles. • Check for salt, and if the mutton is not fully cooked and getting dried up add 1/4th cup water and cook for few more whistles. • Open the lid and add green cardamom powder, rest for 15 minutes before eating. • Serve Mutton Chaap along with Rumali or Tandoori Nan. Dak Bunglow Mutton Curry

Ingredients:

• Mutton curry cut 1 kg • Powder coriander 15 gm • Sliced onion 300 gm • Curd 200 gm • Powder garam masala 5 gm • Mustard oil 150 ml • Boiled egg 4 pieces • Fenugreek seeds 3 gm • Diced potato 400 gm • Ginger and garlic paste 75 gm • Salt to taste • Powder turmeric 5 gm • Powder red chilli 10 gm Instructions:

• Marinate mutton in curd, ginger and garlic paste, salt and all powder spices except garam masala. Keep aside for 1 hour. • Heat mustard oil and add whole garam masala, stir until it starts crackling. Add onion and stir until they turn light brown. • Now add marinated mutton and stir until the oil separates from the mutton. Add chopped onion tomato masala and cook till the raw smell goes away. • Add water and cook the mutton till it’s half-cooked. • Now add raw diced potato and cook till done. Garnish with a boiled egg and serve hot. Portuguese Mutton

Ingredients:

• Curry cut mutton 500 gm • Onion paste 100 gm • Cashew paste 50 gm • Salt to taste • Powder red chilli 5 gm • Powder coriander 5 gm • Ginger and garlic paste 20 gm • Tomato paste 50 gm • Whole spices 5 gm • Oil 15 ml • Red wine vinegar 15 gm • Kokum 15 gm

Instructions:

• Make paste of kokum, red wine vinegar and red chilli powder. • Heat oil in a pan, add whole spices and sauté till it starts crackling. • Add mutton to it and stir for few minutes. Add red chilli, salt and coriander powder to it and mix well. • Add tomato paste and cook until the raw smell goes. Add water to it and cook for few minutes. • Now add kokum paste to it and stir for few minutes. • Check seasoning and serve hot. Smoked Worcestershire Kebab Ingredients:

• Mince mutton 500 gm • Green cardamom powder 10 gm • Mutton fat 100 gm • Egg 1 piece • Chopped ginger 10 gm • Chopped green capsicum 25 gm • Chopped garlic 10 gm • Red capsicum chopped 25 gm • Salt to taste • Yellow capsicum chopped 25 gm • Red chilli powder 3 gm • Worcestershire sauce 10 ml • Kashmiri mirch powder 5 gm • Mustard paste 10 gm • Coriander powder 5 gm • Egg 1 piece • Jeera powder 5 gm • Soaked bread 2 pieces • Green chilli chopped 2 pieces • Gherkin 20 gm • Chopped ginger 5 gm • Oil 50 ml

Instructions:

• Mix mutton fat and mince properly and add all dry masalas along with ginger and garlic. • Pass the mixture through mincer. • Mix all the chopped capsicum, onions and remaining ingredients into it. • Make a well in the center of the mince mixture. • Secure a few live charcoals onto the well (in a small bowl). Put the cloves over the charcoal and pour over the Desi ghee. Cover the mince immediately with a tight fitting lid and let the smoke interact with the mixture for half an hour. • Open the lid and discard the bowl with the charcoal. • Make a flat patty of 2-3 mm. • Shallow fry it on low heat. • Serve hot with mint and onion rings. THINGS YOU DID NOT KNOW ABOUT MEAT DID YOU KNOW!

• In 1876, it mysteriously rained meat over a Kentucky town which is known as the ‘’Ken tucky Meat Shower’’.

• Germans were banned from eating sausages during World War-1 because intestines of 2,50,000 cows were needed to make each Zeppelin, a type of large German dirigible airship designed to carry bombs.

• Prior to 1868, eating meat from four legged animals had been prohibited in Japan for more than a thousand years. The Emperor repealed the ban because he believed it will make the Japanese taller and stronger.

• Before invention of paper money, the main use of leather wallet was to carry dried meats as provision during long journeys.

• The most delicate and expensive meat of the world is ’Kobe' beef. It is Wagyu beef from Tajima strain of Japanese black cattle, raised in Japan's Hyōgo Prefecture according to strict rules set out by the Kobe Beef Marketing and Distribution Promotion Association.

• The red liquid comes out of a cooked rare steak is not blood but a mixture of Myoglobin and water.

• The reason why some people have meat sweat is because body uses up to 7 times more energy to digest meat. While doing this extra work, body gets heated up and sweat is produced in order to provide a cooling effect.

• The world’s longest TV commercial was an Arby’s ad that aired on a local Minnesota TV station and showed the entire smoking process of a beef brisket. Its duration was over 13 hours.

• Meat is not only consumed on the planet Earth but also on the Moon! During the Apollo-11 mission, beef with vegetables was on the menu for the Astronauts.

• On 7 October 2019, scientists produced first-ever lab-grown meat in Space. They extract ed cells from a cow which was living on planet earth, took the cells to International Space Station and kept them in artificial lab environment where the cells multiplied, grew muscle tissues and eventually became a full-sized steak. •