f you’ve ever dipped into Arby’s Bronco Berry Sauce, you know it’s unlike anything else — sweet, tangy, and just a little spicy. Despite the name, there are no berries in this sauce at all. Instead, the flavor comes from a clever combination of red bell peppers, vinegar, sugar, and spices that create a fruity, jam-like sweetness with a subtle kick. The peppers also give it that deep red color, which tricks your eyes and taste buds into expecting berry flavor.

This copycat recipe captures the unique sweet-and-spicy balance that makes the original so addictive. It’s incredibly versatile too — serve it with jalapeño poppers, hot wings, chicken tenders, or even as a dipping sauce for burgers and sandwiches. Once you try it, you’ll understand why this sauce has a cult following.

Ingredients

• 1 cup water

• ½ cup ketchup

• 2 Tbsp brown sugar

• 4 Tbsp corn syrup

• 4 Tbsp white vinegar

• 1 tsp garlic powder

• ½ tsp paprika

• Pinch of cayenne pepper

• 4 Tbsp red bell pepper, minced

• ½ tsp canned jalapeño peppers, minced

• 3 Tbsp pectin powder

• 1 Tbsp cornstarch + 1 Tbsp water (for slurry)

Instructions

1. Blend the base

• In a blender, combine water, ketchup, brown sugar, corn syrup, vinegar, garlic powder, paprika, cayenne, and pectin powder.

• Blend for 15–20 seconds until smooth.

2. Simmer

• Pour the mixture into a small saucepan.

• Stir in minced red bell peppers and jalapeño peppers.

• Simmer over medium-low heat for 20 minutes, stirring occasionally.

3. Thicken

• After 20 minutes, stir in the cornstarch slurry.

• Continue simmering on low for 10 more minutes, until the sauce thickens to a consistency similar to steak sauce.

4. Cool & store

• Remove from heat and let cool completely.

• Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks.

Tips & Variations

• For extra heat, add more jalapeño or cayenne.

• For a smoother sauce, strain before cooling.

• Use as a dip for jalapeño poppers, chicken wings, onion rings, or burgers.

If this recipe for Arby’s Bronco Berry Sauce has got you grinning from ear to ear, why keep it all to yourself? Be the day’s hero, and share the image below on your Pinterest board. Nothing beats a good recipe shared with friends!

Can you buy Arby’s Bronco Berry Sauce in the shops?

Sauces could be described as the heart of good cooking. Each sauce should have a unique flavor. Bronco berry sauce is just that. It has a distinct, tangy taste, and everyone wants to know if they can purchase Arby’s Bronco berry sauce in the shops, but sadly the answer is no. You have to order the food to get it. But as you can see, it can be easily made at home with this recipe. 

Bronco Berry sauce – Make your next party more exciting with this delicious Sauce

Bronco Berry Sauce is a great way to spice up your New Year’s or Christmas party menu. You can make a lot of tasty appetizers using a beautiful red sauce to get everyone excited.

Sandwiches are always a hit at parties, whether toasted and heated or plain bread. Bronco berry sauce can elevate any sandwich to a whole new level, whether it is a snack, a main dish, or a meal for the picnic.

What is Arby’s?

Founded in Ohio in 1960, ‘America’s Roast Beef’ is a renowned American fast-food chain specializing in delicious sandwiches. Various signature sauces, including Red Ranch, Vinaigrette Dressing, and the iconic Bronco Berry Sauce, are available to add an extra burst of flavor to their meals.

In today’s culinary language, the term ‘sandwich‘ has become almost synonymous with ‘Arby’s,’ signifying the brand’s influence and popularity.

However, it’s worth noting that these unique sauces are not typically found on supermarket shelves. Arby’s occasionally offers its sauces for sale, but these are limited-edition offers. These sauces become fond memories once the sale period ends, adding to their allure.

Arby’s is famously recognized for its classic Roast Beef sandwiches and the indulgent Beef ‘n Cheese sandwiches. Its Market Fresh line, featuring crispy chips, French fries, Greek Gyros, and the luscious Jamocha shakes, also attracts a loyal fanbase. Interestingly, the delectable Bronco sauce is available even beyond American borders.

In the Bronco section, you’ll find the Bronco Berry Sauce, a unique red dip perfect for enhancing your finger food experience. This red-colored sauce offers a balanced blend of sweet and sour flavors, and its unique red hue adds an aesthetic appeal to your meal.

Arby’s Bronco Berry Sauce Copycat Video Recipe

Are you ready for the best-ever Wet Burritos? Smothered burritos are made with ground beef and refried beans and wrapped in large tortillas. They’re topped with red sauce and melted Mexican mix cheese.

Serve this tasty authentic Mexican dish with your favorite toppings, such as guacamole or sour cream, lettuce, and onion, tomatoes, and tomato sauce. These are often requests from friends and family.

You can freeze leftovers if you cook for two. Reheat the leftovers by allowing them to cool completely before heating up your oven to 400°F. Bake for 15-20 minutes or until they are heated through.

Wet Burritos Recipe

Ingredients

• 1 lb ground beef

• 2 tsp minced garlic

• ½ cup chopped onion

• 1 tsp ground cumin

• ½ tsp salt

• ½ tsp black pepper

• 5 oz canned diced green chiles

• 15 oz refried beans

• 8 oz tomato sauce

• 10 oz enchilada sauce

• 15 oz chili (no beans)

• 6 large flour tortillas (10–12 inches)

• 3 cups Mexican blend shredded cheese

• 2 cups shredded lettuce (optional for topping or baking)

• Chopped green onions, for garnish

• Additional toppings: diced tomato, sour cream, more lettuce, etc.

Instructions

1. Prep & Preheat:
   Preheat oven to 400°F (200°C). Grease two 9×13-inch baking dishes.

2. Cook the Filling:
   In a large skillet over medium heat, cook the ground beef and onion until browned and onions are soft. Drain excess grease.
   Stir in garlic, cumin, salt, and pepper.
   Add green chiles and refried beans. Mix well and cook for a few minutes until heated through. Remove from heat.

3. Prepare the Sauce:
   In a saucepan, combine chili (no beans), tomato sauce, and enchilada sauce. Heat over medium until warmed through, then set aside.

4. Assemble the Burritos:
   Divide the beef-bean mixture into six equal portions.
   Lay out a tortilla, spoon a portion of filling in the center, and sprinkle with a bit of cheese and lettuce (if you like it baked in).
   Fold in the sides, then roll up tightly into a burrito.
   Place seam-side down in prepared baking dishes. Repeat with remaining tortillas and filling.

5. Smother & Bake:
   Pour the sauce evenly over the burritos, making sure each one is generously covered.
   Sprinkle the remaining cheese on top.

6. Bake:
   Bake in the preheated oven for 15–20 minutes, or until cheese is melted and everything is hot and bubbly.

7. Garnish & Serve:
   Top with green onions and any favorite toppings: shredded lettuce, tomatoes, sour cream, etc. Serve hot and enjoy!

Tip:
If you prefer crispier burritos, bake uncovered; for softer burritos, cover with foil.

Did this recipe make your mouth water? Pin the image below to your Pinterest board so you can find these cheesy smothered burritos anytime—and share them with fellow comfort food lovers!

You can also check out this amazing  California Burritos with Carne Asada Recipe!

What is a “wet burrito”?

•  A wet burrito has been smothered with red enchilada sauce and melted cheese and then covered. Also known as a smothered Burrito,
• This meal can be made completely to your liking. It’s an excellent choice for a family dinner. You can swap out the meats and rice for your favorite meat, beans, or vegetables. Also, you can use your favorite red or green enchilada recipe.
• An excellent option for leftovers! This is a great way to use leftover meat from a meal.
• Restaurant Quality: This meal is simple but delicious and filling. It also looks great, just like a meal at your favorite Tex-Mex restaurant.

The Best Wet Burritos Ever

Are you familiar with The Beltline Bar’s Famous Wet Burritos of Grand Rapids, Michigan, or The Grand Villa Dungeon’s Wet Burritos of Grandville, Michigan? If you are, you know their burritos are amazing! This recipe is even more delicious, and you can make it in your own kitchen.

Do you want something to accompany it? This Basque Burnt Cheesecake and this Crustless Creamy Cheesecake for Two are great options.

What’s the difference between an enchilada, a burrito, and a chimichanga?

What is a burrito, you ask?

Burritos are made with tortillas that have been filled with one or more ingredients. You can fill your burrito with any cheese, meat, sausage, egg,  all kinds of sauces, beans, or other veggies. You can usually eat one of these burritos per meal. They can be smothered with sauce or picked up and eaten independently.

What is an Enchilada?

Enchiladas are made with corn tortillas. They are wrapped in a filling, rolled up, and then wrapped again. These are usually served with chili sauce or enchilada sauce on a bed with cheese. These are small enough to fit on one dinner plate.

What is a chimichanga?

Chimichangas can be described as deep-fried burritos. To get a crisp outer shell, they can be lightly brushed with oil and baked in an oven. You start with a burrito-sized flour tortilla. The fillings can vary, but they are generally filled with the same fillings as burritos. Chimichangas come with cheese, sour cream and guacamole.

FAQS:

Can you freeze wet burritos?

After filling and rolling your burritos, wrap them in foil. Place in a bag or container that is freezer-safe. These can be frozen for up to 60 days, or more.

What about using a green enchilada?

You can use any enchilada condiment you like. A chicken filling is a great pairing for green sauce.

Which tortilla is best?

Large burrito-sized tortillas are best, measuring approximately 9-10 inches in diameter. Either buy ready-made or make your own. When you are short on time, one of my favorite options is to buy raw tortillas at the markets. These can then be prepared in your own kitchen.

Expert Tips

• Warm all your fillings before filling the wet burritos. This reduces the baking time and ensures that everything stays warm throughout the cooking process.
• I prefer using a baking dish rather than a cookie sheet. Enchilada sauces can get drippy, so use a baking dish to prevent any spills.

Notes

• You can freeze leftovers if you cook for two.
• Reheat by allowing it to cool completely, then heating your oven to 400°F. Bake for 15-20 minutes until the cake is heated through.

Today I’m going to show you how to make Nihari, one of the most popular Pakistani Beef stews; this recipe is quick and easy to make. It takes only one pot and requires less than 30 minutes to prepare. This recipe contains instructions for making tender beef shanks (or stews) on the stovetop and slow cooker.

A few Pakistani recipes can be used as-is. These recipes don’t require a side or other accompaniments except garnishes. Biryani is one example of such a dish. But, if I’m being honest, Nihari is my favorite one-dish meal. It’s full of strong spices and tender meat. The lemon sourness is a bonus. And the bright leafy cilantro. Nihari would be my last meal request.

What is Nihari?

Nihari is a slow-cooked, rich meat stew that’s flavored with spices. It can also be thickened with atta or Pakistani and Indian-style durum whole grain flour. Nihari is typically made from beef in Pakistan but can also be made using lamb, goat, or chicken.

The root Arabic word “Nahar” is the root of “nihari,” which means “day” or morning. Because it was originally eaten in the morning, this dish is called Nihari. It is believed that the dish originated in Old Delhi. There, it was consumed by Mughal nawabs and workmen to fuel them during the day.

Is Nihari a Pakistani Dish?

Nihari is common on almost all Pakistani restaurant menus and is widely loved in Pakistan. It is an important part of home cooking for occasions like Eid or Ramadan. In this regard, Nihari is Pakistani cuisine.

What is Nalli Nihari?

The term nalli is a pipe or tube. This describes the pipes-like bones used to make Nihari. Nalli Nihari is made from beef bones, which are usually the humerus and femur. It also contains yellow bone marrow. This gives Nihari a buttery, rich flavor. Sometimes, bone marrow can be extracted and added to Nihari.

Although this recipe does not require bones, using bone-in or bone-on meat alongside the meat will enhance its flavor. This is especially important in the Instant Pot version. You would need about 1/3 lb more weight to use bones.

Which Cut of Meat Should You Use for Nihari?

Nihari is usually made from boneless beef shanks (also known as beef shins). It will be labeled Nihari cut in Halal grocery shops. Pre-cut beef stew meat is also available. This is basically boneless beef from either the rear muscle (round) or the front shoulder (chuck). I prefer shoulder stew meat if it is requested. It has a higher tenderness.

You should also look for high-quality beef. The better the beef, the more marbled it looks.

Nihari Masala

Using Pre-made Nihari Masala

This recipe originally used 1/2 a teaspoon of pre-made Nihari masala. You won’t be able to make Nihari the way your Pakistani neighbors do. They used the same powder. It will give your dish a little extra flavor and color.

Many people have asked me about using *only* the spice mixture. Although I don’t mind using pre-made spice mixtures, I do not recommend that you use them in the recommended quantities as they can be quite strong. Fresh spices make the flavors more prominent. You must adjust the amount of salt and spice depending on the brand you choose and how much masala.

How to Make Homemade Nihari Masala

As usual, I prefer to use homemade spices whenever possible. It took me some time to create a Nihari Masala powder that worked with this recipe.

Nihari Masala- Makes 1 Tbsp. All of which you will use

• 1/2 to 1 tsp Kashmiri Red Chili Powder or Paprika for color
• 1 small pod of black cardamom
• 1/8 tsp caraway seeds 
• 1 small mace blade 
• 1/4 tsp fennel seeds
• 1/4 tsp garam masala powder
• 3/4 inch Peepli peppers
• 1/4 tsp ginger powder
• 1/4 teaspoon onion powder
• 1/8 tsp nigella seeds 
• pinch cane sugar

Combine all ingredients in a spice grinder until you get a fine powder.

How to make Nihari

Intentional depth of flavor is the key to great nihari. All this contributes to the renowned taste of nihari.

• Brown the meat and onions. Deep-browned onions are essential to give Nihari flavor, depth, and body. Searing the meat in a pan until it is browning is important for all stews. However, don’t cook too long, which could result in tough meat.

• Bloom Spices Allow spices to be added and let them cook in the hot oil. You can add water to prevent them from burning.

• Cook. If you use a slow cooker for cooking the mixture, pour in water and stir to combine.

• Thicken. You will get clumps if you add flour to thicken the gravy. This can be avoided by removing some of the nihari liquid. I have always found that using water dilutes its taste. Let it cool. Stir it into the atta flour. To prevent clumps, add the slurry to nihari. Let it cook until thickened.

How to get oil (Tari), on top of Nihari

After a curry has been cooked, the oil and fats naturally rise to the surface. The oil is released once the meat has been cooked and the atta has been cooked. It won’t look as oily as restaurant Niharis because I don’t use nearly as much oil in my traditional recipes.

Allow the oil to boil for five minutes on low heat. To give Nihari his distinct layer of oil, you can either reserve the oil or add a tarka (tempering oil) with spices.

Here are some more tips for making Nihari

• The Nihari meat should not be overcooked. It should be cooked only once, and then it should be almost shredded to the touch.
• The final result should look like thick gravy or soup. To thin it, add some boiling water. To achieve the desired consistency, continue to saute.
• If you are using a slow cooker and the result is too thin to use, transfer the mixture to the stovetop to thicken.
• Many restaurants will keep the pieces large (3-4 inches). Kenji Lopez-Alt explains that larger cuts make the meat tenderer. Because it is easier to eat and serve, I prefer smaller cubes.
• Variation: Before adding the Nihari to the atta slurry, add 1-2 tablespoons of yogurt.

How to make Gluten-Free Nihari

It took me a while to get this to be gluten-free and, at the same time, not to taste any different from the original Nihari. In the end, I figured out how to make the best gluten-free version of Nihari. For atta flour, you can dry roast brown rice flour and sorghum flour for about 3-4 minutes at low heat. It gives it a richer flavor and recreates the earthy taste that atta has. Try it with my gluten-free, no-yeast naan.

What can you serve with Nihari?

Nihari is usually served as a main course or brunch meal. Nihari is usually served with sheermal or naan, a sweet flatbread.

Garnishing should always be served with nihari. You must have lemon wedges, julienned Ginger, chopped cilantro, and (tolerable) chopped green Chili peppers. These will be a great addition to your Nihari and enhance the spice, tangy, or crunchy taste.

FAQs

How to thicken Nihari

Allow the Nihari to simmer covered for a thickening effect. You can add more atta to the recipe.

Is Nihari possible to freeze?

Yes! Nihari is freezer-friendly because it’s a simple stew without vegetables or water-based components. You can heat it on the stovetop, but you may need to add more water. Make sure to stir the beef well so it doesn’t get mushy.

Can I Make Nihari with Chicken rather than beef?

I haven’t yet tried cooking with chicken, so I don’t know what adjustments it will need in terms of spices and balance. You’ll need to cook chicken for a shorter time. Bone-in pieces of chicken take around 30 minutes on low heat.

How to make the recipe twice as good:

Double the ingredients except the water to double the recipe. An approximate estimate is that you will need 2 cups of liquid per pound of beef if you use a slow cooker instead of 3 or 3 1/2. Make it on the stovetop with 7 cups instead 9 cups.

I would love to hear your feedback if you make this recipe. Let me know what you think in the comments, messages, or on Pinterest by tagging Cooking Frog.

Please show your support and share the image below on Pinterest if you like this Nihari Recipe!

How to make Nihari Recipe

Ingredients

For the Nihari 

• 5 TBSP of canola oil or another neutral oil
• 1 TBSP of butter 
• 1 large onion, thinly chopped
• 6 garlic cloves, Crushed
• Ginger, Crushed in 3-inch pieces
• 1 1/3 tsp salt (I prefer sea salt). If you make your own masala, start with 1 1/2 teaspoon
• 1/4 cup durumatta flour. 
• 10 cups water on the stovetop, 6 TBSP in the slow cooker
• 1 lb of boneless beef shank, 2-inch cubed or sub beef stew or 1 1/2 inches cubed

Whole Spices

• 1/2 oz. small star anise
• 1 to 2 small bay leaves
• 1-inch piece of cinnamon stick

Ground Spices

• 3 whole cloves are ground into a powder with a mortar and pestle.
• 3 green cardamom pods, with the seeds removed and ground into powder using a mortar & pestle
• 1/2 tsp of fennel seeds ground into a powder with a mortar and pestle
• 1/2 tsp of paprika powder
• 1/3 tsp of coriander powder
• 1/2 tsp of cumin powder
• 1/4 tsp turmeric
• 1/4 to 1/2 tsp cayenne powder or red chili powder
• 1/3 tsp crushed red chili flakes
• 1/4 tsp black pepper powder
• 1/8 teaspoon garlic powder (optional).
• Add a pinch of nutmeg
• 1 tbsp Homemade Nihari Masala (recipe is in the post), or 1/2 tbsp from a store-bought version

Garnishings

• 1 tsp garam masala
• Crispy fried onions ( You can use Onion Bhaji, see the recipe)
• ginger, about 1 inch,  julienned
• 1 lemon cut into wedges
• 13 bunch of fresh cilantro, chopped
• Chop 1-2 green chili peppers

Instructions

• Over medium heat, heat oil and ghee together in a Dutch oven or large pot. Sauté the whole spices, onion, and garlic for about 10 minutes.
• Deglaze the pan with two tablespoons of water if necessary. After the water has dried, add the ginger and garlic. Continue to cook for another 30 seconds. Sauté the beef for 5 minutes or until it turns a golden brown color.
• Reduce the heat to medium and add the salt and powdered spices. Sauté for approximately 20 seconds. Mix the water with the spices and salt immediately.
• Turn up the heat and bring it to a boil. Cover with a lid to speed things along. Reduce the heat to medium/low so that the nihari simmers gently. For beef-shank meat, cover and cook for 6 hours. Turn off the heat. You want the meat to be soft enough to break apart when you press it with a wooden spoon. If desired, you can remove the whole spices.
• Place a cup of the Nihari liquid into a measuring cup or bowl. Add an ice cube to the liquid of the Nihari and let it cool down. In a small bowl, place the atta. Slowly whisk the Nihari liquid into atta, forming a smooth slurry. Small clumps are acceptable. Slowly return the slurry to the Nihari pot. This will prevent any clumps. To achieve the desired consistency, you can add boiling water (preferably) to thin it out.

• Turn up the heat to high to bring it to a simmer. Reduce the heat to medium/low. Cover the pot and let it simmer for 30 to 45 minutes. It should have the consistency of a thick soup. Serve warm with garnishing, naan, or sheermal.

Slow cooker Nihari Recipe

I’ve also tried cooking Nihari using a slow cooker, and it turned out great. Just be sure to follow the steps below:

• Over medium heat, heat a medium saucepan. Add the spices and heat the oil. Sauté onion until it is golden, approximately 10 minutes.
• Deglaze the pan with two tablespoons of water if necessary. After the water has dried, add the ginger and garlic. Continue to cook for another 30 seconds. Sauté the beef for 5 minutes or until it turns a golden brown color.
• Reduce the heat to medium and add salt and powdered spices. Sauté for approximately 20 seconds.
• This beef mixture should be carefully poured into a slow cooker or Crockpot.
• Mix the water with the flour. For shanks, cook on low for 8-10hr or high for 6-7hr or until the beef is tender. Depending on the meat and slow cooker, cooking times may vary.

• After the cooking is done, you’ll need to take out all spices and pour a cup of the Nihari liquid into a bowl. Add an ice cube to the mixture and let it cool down. Place the atta into a separate bowl. Add the Nihari liquid slowly to the atta, forming a smooth paste. Slowly stir this slurry into the crockpot, occasionally stirring to avoid clumps. Allow it to cook for another 30-45 minutes. Serve warm with garnishing, naan, or sheermal.

Nutrition

• Calories: 429kcal.
• Carbohydrates 17g.
• Protein: 27g.
• Fat: 28g.
• Saturated Fat 5g.
• Cholesterol 82 mg.
• Sodium: 855mg.
• Potassium 545mg.
• Fiber 3g. Sugar 2g.
• Vitamin A: 237IU.
• Vitamin C: 22mg.
• Calcium: 68mg.
• Iron 5mg.