Homemade Beef Paya Recipe (beef trotters )

I'd be happy to share a delicious homemade beef paya (also spelled as "payye" or "paye") recipe with you. This is a traditional South Asian dish made with beef trotters (feet) that results in a rich, gelatinous curry with incredible depth of flavor. This slow-cooked delicacy is perfect for special occasions or weekend family meals.

 

Ingredients:

• 2 pounds beef trotters (paya), cleaned and split by your butcher
• 3 tablespoons vegetable oil or ghee
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit lengthwise
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 1 bay leaf
• 1 tablespoon lemon juice
• Salt to taste
• Fresh cilantro and ginger julienne for garnish
• 3-4 cups water

Instructions:

1. Clean the trotters: Wash the beef trotters thoroughly. If they haven't been cleaned by your butcher, scrape any hair and trim excess fat. Rinse multiple times until the water runs clear.

2. Pressure cook the trotters: Place the cleaned trotters in a pressure cooker with enough water to cover them completely. Add a teaspoon of salt and pressure cook for about 30-40 minutes until they become tender. (If using a regular pot, this may take 2-3 hours of slow simmering.)

3. Prepare the masala base: In a large, heavy-bottomed pot, heat oil or ghee. Add the cinnamon stick, cardamom, cloves, and bay leaf. Sauté for 30 seconds until fragrant.

4. Cook the onions: Add sliced onions and sauté on medium heat until they turn golden brown (about 10-12 minutes).

5. Add aromatics: Add the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.

6. Add spices: Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well and cook for 1-2 minutes until the oil begins to separate from the spice mixture.

7. Add trotters: Add the pre-cooked trotters to the pot along with the cooking liquid (stock). If needed, add more water to ensure the trotters are nearly covered.

8. Slow simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 60-90 minutes, stirring occasionally. The gravy should thicken and the meat should become very tender, almost falling off the bone.

9. Final seasoning: Add garam masala, lemon juice, and adjust salt to taste. Simmer for another 5 minutes.

10. Garnish and serve: Garnish with fresh cilantro leaves and julienned ginger. Serve hot with naan, tandoori roti, or steamed rice.

Tips for Authentic Beef Paya:

• Overnight cooking: For even better results, slow cook the paya overnight on very low heat (or in a slow cooker). This allows the gelatin from the trotters to fully release, creating an incredibly rich texture.

• Spice adjustments: You can adjust the level of spices according to your preference. Some regions add more heat with extra chilies or pepper.

• Optional ingredients: Some variations include adding tomatoes, yogurt, or even a tablespoon of wheat flour to thicken the gravy.

• Morning serving: In many South Asian households, paya is traditionally served for breakfast, especially during winter months for its warming properties.

• Sourcing trotters: You may need to visit a specialty butcher or halal meat shop to find good quality beef trotters. Ask them to clean and split them for easier cooking.

The resulting dish should have a rich, gelatinous gravy with incredibly tender meat that's packed with flavor. The slow cooking process extracts all the nutrients and collagen from the trotters, creating a dish that's not only delicious but also nutritious.

Enjoy your homemade beef paya! Would you like any clarification or adjustments to this recipe?