Kabab Halla
Egyptian beef chuck gently braised with an equal weight of onion.
Preparation: 20 min · Cooking: 1 hr 20 min · Total: 1 hr 40 min · 4 servings
Ingredients
- 600 g beef chuck chunks
- 600 g sliced onion
- 2 tbsp ghee, divided equally between onions and beef
- 1 tsp ground allspice
- 1 tsp black pepper
- 1 tsp salt
- 200 ml boiling water reserve, use only as needed (optional)
- additional boiling water, only if drying before tender (optional)
Instructions
Base yield and scaling
This base makes 4 portions or pieces as described in the recipe. Fourfold makes 16, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 600 g beef chuck chunks; 600 g sliced onion; 2 tbsp ghee, divided equally between onions and beef; 1 tsp ground allspice; 1 tsp black pepper; 1 tsp salt; 200 ml boiling water reserve, use only as needed; as needed additional boiling water, only if drying before tender.
Measure the base ingredients separately: 600 g beef chuck chunks; 600 g sliced onion; 2 tbsp ghee, divided equally between onions and beef; 1 tsp ground allspice; 1 tsp black pepper; 1 tsp salt; 200 ml boiling water reserve, use only as needed; as needed additional boiling water, only if drying before tender.
Cook the onions first
Soften and lightly brown 600 g sliced onion in 1 tbsp ghee over medium heat, checking from twelve minutes. Remove the cooked onion to a clean bowl.
Remove the cooked onion to a clean bowl.
Check after 12 minutes: 720 seconds
Brown the beef
Do not rinse raw beef. Add the remaining 1 tbsp ghee to the pot and brown the 600 g beef over medium-high heat, checking from six minutes. Return the cooked onion immediately; do not hold partly cooked beef aside.
Return the cooked onion immediately; do not hold partly cooked beef aside.
Check after 6 minutes: 360 seconds
Start the gentle braise
Add 1 tsp allspice and 1 tsp black pepper. Cover with an ordinary lid and maintain a visible gentle simmer. Begin checking tenderness after about one hour; do not use a pressure-sealed lid.
Begin checking tenderness after about one hour; do not use a pressure-sealed lid.
Check after 60 minutes: 3600 seconds
Use water only as needed
Keep up to 200 ml boiling water ready. Add only 50 ml at a time if onion juices dry out. If the reserve runs out before tenderness, use additional boiling water only as needed to prevent scorching.
If the reserve runs out before tenderness, use additional boiling water only as needed to prevent scorching.
Check tenderness and temperature
Stir in 1 tsp salt near the end. Verify at least 71°C in several beef centres and continue until fully tender. This is the chosen recipe target for whole beef chunks, not a ground-meat classification.
This is the chosen recipe target for whole beef chunks, not a ground-meat classification.
Serve and refrigerate
Serve four portions. For sixteen portions use 2400 g each beef and onion, 8 tbsp ghee and up to 800 ml reserve in 200 ml increments. Refrigerate shallow leftovers within one hour at ≤4°C; use within 24 hours and reheat once to 74°C.
Refrigerate shallow leftovers within one hour at ≤4°C; use within 24 hours and reheat once to 74°C.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Keep refrigerated at ≤4°C; use within 24 hours from preparation, including chilling time. Refrigerate promptly within one hour. These are conservative household limits, not a validated shelf life.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout.
About this recipe
Egyptian beef chuck gently braised with an equal weight of onion.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.