Ara Shakam Paa

Shakam paa is a beloved Bhutanese comfort dish built on dried, chewy-supple slices of beef simmered with bold chilies. In this version, a gentle pour of fragrant mountain rice spirit, ara, deepens the glaze and softens the fibers, letting the heat of the dried red chilies bloom without overwhelming. The result is a glossy, warming pan stew designed to be eaten with plenty of steamed rice, with just enough sauce to coat every grain and keep you reaching back for another bite.

Ingredients

• 400 g thin-sliced shakam (dried beef)
• 120 ml ara
• 10–12 dried red chilies, stems removed
• 1 small daikon, peeled and sliced into half-moons
• 1 medium onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 tbsp minced ginger
• 2 tbsp neutral oil
• 1 tbsp butter (optional, for finishing)
• 1 to 1½ tsp salt, to taste
• 1½ cups hot water
• Steamed rice, for serving

Preparation

1. If your slices of shakam are very firm or salty, give them a quick rinse in cool water, then pat completely dry. Trim any tough edges so the pieces sear evenly.
2. Make a quick marinade: In a bowl, combine the ara, half the chopped garlic, the minced ginger, and a pinch of salt. Toss in the shakam until coated and let it stand for about 30 minutes while you prepare the remaining ingredients.
3. Prep the vegetables: Split the dried red chilies lengthwise (shake out some seeds for a gentler dish), slice the onion, and cut the daikon. Keep the remaining chopped garlic handy.

Cooking Process

1. Set a heavy skillet or wok over medium heat and add the oil. When shimmering, add the sliced onion with a pinch of salt and cook until translucent. Stir in the remaining garlic and the minced ginger, letting them perfume the pan.
2. Increase the heat to medium-high. Lift the shakam from the marinade, letting excess drip back, and sear the pieces in the hot pan until lightly browned at the edges. Reserve the remaining ara marinade for deglazing.
3. Pour in the reserved ara marinade to deglaze, scraping up the flavorful bits. Let the alcohol cook off briefly until the pan is glossy and the scent turns mellow.
4. Add the dried red chilies and the sliced daikon, tossing to coat in the pan juices. Sprinkle in a little more salt if needed, then add the hot water to create a shallow braise.
5. Reduce the heat to maintain a gentle bubble, cover loosely, and cook for about 15 minutes, or until the daikon is tender and the shakam has relaxed into a pleasantly chewy bite. Uncover and let the sauce reduce until it clings.
6. Finish the dish by stirring in the butter for a silky sheen (optional). Taste and adjust with a final pinch of salt. If the sauce thickens too much, loosen with a splash of hot water.

How to Enjoy

Spoon the glossy stew over warm rice, making sure every grain gets a touch of the peppery sauce. Nibble a piece of tender-chewy shakam together with a bite of mellow-sweet daikon and a strand of deep, smoky heat from the red chilies. If you like a richer finish, swirl in a little extra butter right before serving, and keep a small cup of gently warmed ara nearby for sipping to echo the dish’s aromatic core.

Notes and Tips

• Intensity control: For a softer burn, remove more seeds from the dried red chilies; for a bolder kick, keep them intact.
• Texture check: The best shakam stays satisfyingly chewy but not tough; add a splash of hot water and cook a few moments longer if needed.
• Serving suggestion: Always pair with plenty of steamed rice to balance the concentrated flavors.