Step-by-Step Instructions

1. 1.Prepare Marinade

   In a bowl, combine 2 to 2.5 tablespoons of vinegar and 1 teaspoon of salt. Mix well until the salt dissolves completely.

2. 2.Marinate Meat

   Place 800g of beef (preferably from the shoulder/arm, cut into large pieces) in a large platter. Pour the prepared vinegar and salt mixture over the meat and rub it in thoroughly to coat all pieces evenly.

3. 3.Set Up Pressure Cooker

   Place a stand at the bottom of a pressure cooker. This will keep the meat above the water level for steaming.

4. 4.Arrange Ingredients for Steaming

   Place the marinated beef pieces, 100g of fat (charbi), and 2 marrow bones on a plate. Then, carefully place this plate on the stand inside the pressure cooker. Distribute ginger slices and whole, unpeeled garlic cloves over the meat. Optionally, add 3-4 cloves and a few black peppercorns for extra aroma and flavor.

5. 5.Add Water to Pressure Cooker

   Pour 2 to 2.5 glasses of water into the pressure cooker, ensuring it's enough for the pressure to build and sustain for at least 35 minutes without drying out.

6. 6.Seal and Cook

   Cover the meat with butter paper to maintain steam and ensure the seasonings remain on the meat. Close the pressure cooker lid tightly and place the whistle. Cook for a minimum of 35 minutes after the whistle starts, on medium heat.

7. 7.Release Pressure and Check

   Once the cooking time is complete, turn off the heat and allow the pressure to release naturally. Carefully open the lid. The meat should be very tender and easily pull apart, indicating it's perfectly cooked.

8. 8.Serve Namkeen Gosht

   Arrange wheat flatbreads (roti) on a serving dish. Carefully transfer the cooked Namkeen Gosht, fat, and marrow bones onto the flatbreads. Drizzle some of the flavorful broth from the steaming process over the meat. Garnish with fresh sliced onion rings and serve hot.