How To Cook My Mother’s Roast Beef Belly Recipe

Back when I was little, in the Eid-al-Adha holidays, my mother’s roast beef belly recipe used to be the item of interest.

Maybe the reason for it being so specials was because it was made with a mother’s love. Likewise, who doesn’t love a motherly recipe?

Many people vomit when they hear about eating cow belly. And to be honest, the thought of eating the residue of a cow belly does sound gruesome. Yuck!

But, a mother’s recipe has its own credentials. In the rural area, the cow belly pot roast is a very famous dish. And many, I mean many, eat it with a passion.

Personally, I love eating it. And if it’s made by my mother, then there’s no question of course.

What Is Present In A Cow Belly?

For starters, these areas of a cow are filled with bacteria. So, it is the wisest to thoroughly scrub down and boil.

Generally, in 100 grams of cow belly, there is 8 grams of fat and about 157 milligrams of cholesterol. Generally, a heart patient can eat 200 milligrams of cholesterol per day.

On the other hand, a healthy person can eat 300 milligrams. So, about 50% of the daily cholesterol is filled for a healthy person with only 100 grams. And for heart patients, it goes up to 79%.

The nutrients present are Zinc, Selenium, Iron, and calcium. But, however, there are two harmful aspects which are Saturated fat of 1.3 grams and Trans-fat 0.2 grams.

So, we should take in the perspective of what’s good for us and what’s not. To keep our body intact and healthy, we should apply a good diet and exercise regularly.

Now, Roast Beef Cooking Time! Let’s start Mughlai Indian Cuisine

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My Mother’s Beef Roast Belly Recipe

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Ingredients:

• Bhuri [Belly of Cows] – 01 kg
• Onion crumbs – 2/3 cup
• Ginger paste – 1 tbsp
• Cumin powder – 1 tbsp
• Turmeric paste – 1 teaspoon
• Chili powder – 1 teaspoon
• Cinnamon – 3/4
• Bay leaves – 3/4
• Cardamom – 5/6
• Dried pepper – 3/4
• Fenugreek – a few
• Salt – Quantitatively
• Oil – Quantitatively

Pre-preparation:

Step 1: Once we cleaned the cow belly, we will boil it and clean it again. After chopping into pieces, generally, we should keep it dipped for a while in lime water. Then for precaution, boiling is done again.
Step 2: Just as we would cook normal beef curry, we start cooking!

Step By Step Instructions:

1. We first start by cutting the cow belly into pieces. Then we coat the belly in salt and turmeric and boil.
2. To save time, we can use a pressure cooker. After boiling, dry and keep aside.
3. In a metal pot or pan, heat up some oil. We then put on some dry chili, Cardamom pods, Cinnamon sticks, Fenugreek (methi), and some onion with salt. After the onion has darkened in color, put in some water and the other spices and simmer well.
4. Put in the cow belly and cover, stirring occasionally.

Important notes:

Generally, cow belly is cheaper than normal beef in the markets. Likewise, the cow belly has some harmful aspects. Again, for those who favor eating cow belly, please clean thoroughly and boil well.

Relevant notes:

Again, there are harmful saturated and trans-fat in cow belly. But of course, Zinc, Selenium, Iron, and Calcium are present. Generally, we will find the first three in general beef as well.

But keep in mind, cooked meat has an increased risk of cancer.

Likewise, we should eat cow belly with steaming hot rice, delicious!