This rich and savory South Asian beef stew is simple but celebratory. Delicious made with a store-bought spice blend, it’s even better with a homemade version.
Once a breakfast staple for South Asia’s Muslim royalty and later hearty pre-work day sustenance of the working class, nihari is now an all-day affair in Pakistan, where this slow-cooked meat stew is heralded as the country’s national dish. Often made with beef or lamb shanks and marrow bones, it’s easy to substitute cuts like beef stew meat, oxtail, short rib s, or brisket.
I’ve made it with brisket, inspired by the coffee-braised brisket from Michael Solomonov. I’ve treated it like a French dip, the tender meat nestled inside sliced warm French bread, stuffed with cilantro, ginger, and green chiles—the broth served as a sidecar to dunk the sandwich. I’ve made nihari for Easter, Eid, and a number of occasions in between. It’s a simple braise that feeds a crowd and feels incredibly celebratory.
Main Braise Stew Pakistani Short Rib Oxtail Brisket Cardamom Dairy-Free Gluten-Free Nut-Free
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