Jhura Mangsho (Bengali Shredded Beef)
Jhura Mangsho (Bengali Shredded Beef)
Equipment
- Instant Pot or pressure cooker (optional)
Ingredients
For Cooking Beef:
- 2 lbs boneless beef
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 bay leaf
- 3 cardamom pods
- 1 cinnamon stick about 1 inch
- 8 whole black peppers
- 1 dry red chili
- 1/2 cup cooking oil
For Frying Beef:
- 1/4 cup oil
- 3 cups cubed onions
- 4 green chilies slit
- 1/4 cup chopped cilantro
- 1 tsp freshly ground cumin powder
- 1 tsp ghee
Instructions
For Cooking Beef:
- Mix together all the ingredients listed under "for cooking beef". Using an Instant Pot or pressure cooker, cook the beef for 30 minutes. You can do quick or natural release on the Instant Pot after the 30 minutes of cook time. The beef should be tender. If you are doing this on the stovetop, cook the beef covered until it is tender (it will take a longer time).
- Shred the beef using two forks right inside the pot.
- Turn on the sauté mode on the Instant Pot to cook down the liquid fully. If you are not using an Instant Pot, cook uncovered until the liquid has been absorbed.
For Frying Beef:
- Separately in a large frying pan, heat oil and sauté onions until golden.
- Add shredded beef, followed by green chilies, cilantro, cumin powder, and ghee. Stir fry for 5-7 minutes.
What is Jhura Mangsho?
Jhura mangsho directly translates to shredded meat in Bengali. Although less popular than the classic beef curry, this preparation of beef is also very much enjoyed in our culture. This is a dry, stir-fried dish rather than a gravy-based one. The results are intensely flavorful and irresistible. It’s one of my favorite ways to enjoy beef. As an alternative to making this from scratch, it’s also a great way to revamp old beef curry! Just start from Step 2 of the recipe instructions.
Do I Need an Instant Pot?
Honestly, it’s the easiest and fastest way (or a regular pressure cooker, which does the same thing). Beef takes a long time to tenderize. It’s totally possible to cook it on the stovetop (after all, the generations before us didn’t have access to an Instant Pot!), but just be prepared to dedicate a long time to it. Whichever method you choose, just be sure that your beef is perfectly tender and easily shreddable. No one likes chewy shredded beef.
A note on the Instant Pot method: you do not need to add extra water. The beef will release liquid and it will cook in its own juices.
The Steps, in a Nutshell
First, combine boneless beef chunks with all the ingredients you would use to make beef curry. But instead of sauteing the masala first like we would when making curry, we just throw everything into the pot and cook it. This is because the masala will get a chance to get properly sauteed during the frying stage later.
Once you pressure cook and get your beef nice and tender, shred it right in the pot using two forks. This part actually feels kind of therapeutic to me (but maybe that’s just me, haha). At this point, there will be a lot of liquid in your pot. The next step is to sauté uncovered until all of that liquid evaporates. Stir occasionally to make sure the bottom isn’t sticking.
Next up, we fry the meat. Don’t be afraid of the quantity of onions the recipe calls for. It helps make the dish so delicious! Fry the onions until golden, then add in the beef, plus green chilies, cilantro, ghee, and freshly ground cumin powder. This last one is KEY. Yes, you can use store bought cumin powder, but the freshly made version adds an incredible aroma that completely elevates this dish.
Freshly Ground Cumin Powder
Thought I’d add a section on freshly ground cumin powder in case you’re not familiar. It’s actually super simple to make. All you need to is dry toast cumin seeds on a frying pan for about 30 secs, then just grind them into a fine powder. That’s it!
What Should I Eat Jhura Mangsho With?
Jhura mangsho is super versatile because there are so many ways to enjoy it. My favorite way is to have it with paratha. You can also have it with roti, or treat it as an item to eat rice with. Alternatively, you can use jhura mangsho as a filling for various snacks, such as samosas. It is actually my all-time favorite samosa filling!
And Finally…
If you try this dish, please don’t forget to leave a star rating and comment below. And feel free to stop by my Instagram to say hello!