Beef Paya (Paye)
Slow-cooked Pakistani beef trotters in a glossy, spiced red broth, finished with ginger, green chile and cilantro for a warming weekend meal.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeBeef paya is a Pakistani and North Indian stew made from beef trotters simmered until their collagen turns the broth silky and the meat becomes very tender. The deep red gravy is richly spiced but should remain loose enough to serve as a warming shorba with naan.
This version uses a traditional onion, tomato and whole-spice base, then cooks the trotters slowly so the broth develops body without flour or cream. Ask the butcher to split the trotters lengthwise; this exposes the marrow and helps them cook evenly. Serve it piping hot with naan, lemon, sliced onion and fresh ginger.
Ingredients
- 4 lb (1.8 kg) beef trotters, split lengthwise
- 12 cups (2.8 L) water, plus more for blanching
- 2 tbsp (30 ml) neutral oil
- 1 large yellow onion, thinly sliced
- 2 tbsp (30 g) fresh ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tsp (5 g) ground coriander
- 1 1/2 tsp (4 g) ground cumin
- 1 tsp (3 g) Kashmiri chili powder
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 black cardamom pods, lightly crushed
- 1 bay leaf
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- 2 tbsp (15 g) julienned fresh ginger, for garnish
- 2 green chiles, thinly sliced, for garnish
- 1 lemon, cut into wedges, for serving
- 1 small red onion, thinly sliced, for serving
- 4 naan, for serving
Instructions
- 1
Rinse the split trotters under cold water. Put them in a large pot, cover with water, and bring to a boil over high heat; boil for 8 minutes, then drain, rinse well and discard the blanching water.
- 2
Heat the oil in a heavy pot over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring often, until deep golden brown but not burnt.
- 3
Add the ginger-garlic paste and cook over medium heat for 1-2 minutes, until fragrant. Stir in the tomatoes, salt, coriander, cumin, Kashmiri chili powder, turmeric and black pepper; cook for 8-10 minutes, until the tomatoes break down and the oil separates at the edges.
- 4
Add the cinnamon, green cardamom, cloves, black cardamom and bay leaf. Add the blanched trotters and 12 cups (2.8 L) fresh water, then bring to a boil over high heat.
- 5
Cover, reduce the heat to low and simmer for 4 1/2-5 hours, skimming occasionally, until the broth is glossy and gelatinous and the meat pulls easily from the bones. Add a little boiling water if needed to keep the trotters mostly submerged.
- 6
Remove the lid and simmer over medium-low heat for 15-20 minutes, until the gravy is richly colored and lightly coats a spoon. Taste and adjust the salt; remove the whole spices if desired.
- 7
Stir in the garam masala and simmer for 2 minutes over low heat. Rest the paya off the heat for 10 minutes so the fat rises slightly and the broth settles.
- 8
Ladle the hot paya into wide bowls and garnish with cilantro, julienned ginger and sliced green chile. Serve immediately with lemon wedges, sliced red onion and warm naan.
Tips for the Best Beef Paya (Paye)
- Ask the butcher to split the trotters lengthwise; the exposed marrow adds flavor and the pieces are easier to serve.
- Do not skip blanching and rinsing. It removes blood and impurities that can make the broth cloudy or strongly scented.
- Keep the simmer gentle rather than rapidly boiling. Vigorous boiling can break the trotters apart before the broth develops a clean texture.
- For a pressure cooker, cook the blanched trotters with the masala and water at high pressure for 75-90 minutes, then let the pressure release naturally.
- Paya is often better the next day. Chill it overnight, lift off some of the solidified fat if preferred, and reheat gently with a splash of water.
- If beef trotters are unavailable, veal trotters can be used, though their cooking time may be shorter.
Storage and Reheating
Refrigerate cooled paya in an airtight container for up to 4 days. Freeze it for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop until steaming, adding a splash of water if the broth has set into jelly.
Frequently Asked Questions
What is beef paya made of?
Beef paya is made from cleaned beef trotters slow-cooked with onions, tomatoes, whole spices and ground spices. The connective tissue gives the broth its characteristic silky, gelatinous body.
How long does beef paya take to cook?
On the stovetop, beef paya usually takes 4 1/2 to 5 hours after blanching. A pressure cooker reduces the cooking time to about 75-90 minutes at high pressure.
How do you thicken paya broth?
Traditional paya thickens naturally from collagen released by the trotters. Simmer the uncovered broth for 15-20 minutes at the end; flour or cornstarch is not needed.
What do you serve with paya?
Serve paya with naan or tandoori roti, lemon wedges, sliced onion, fresh ginger and green chile. The bread is useful for soaking up the richly spiced broth.
Quick Info
Prep Time
30 min
Cook Time
300 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
