Hunter beef is an age-old traditional Pakistani style of curing meat, similar to corned beef. It has regained popularity with availability at various bakeries and other outlets across the country. Preferred for its unique flavour, desirable pink colour and melt-in-the-mouth tenderness that is achieved with long hours of cooking. Easy to make at home, allowing you to control the quality of meat used. A chunk of meat or two are marinated with spices, sugar, salt, kalmi shora (saltpetre) and lime juice or vinegar. Refrigerated for several days to preserve, enhance the flavour of the meat and develop the pink colour. Then, simmered until tender, carved into slices and used for breakfast or tea-time sandwiches. Incredibly delicious, aromatic, tempting in appearance and taste, definitely craving you to go back for more.
Saltpetre (potassium nitrite) converts the natural hemoglobin in meat to methemoglobin, which imparts the distinctive pink colour, inhibits the growth of bacteria and is said to reduce the risk of botulism during curing. For centuries, it has been used as a preservative, but has some unique chemical properties that can pose a number of health risks. It can be omitted with the end product looking gray (like normal cooked meat), but will not differ in taste. Without saltpetre, curing salt was used that also acts as a colouring agent, facilitates food preservation and extends shelf life.
Saltpetre (potassium nitrite) converts the natural hemoglobin in meat to methemoglobin, which imparts the distinctive pink colour, inhibits the growth of bacteria and is said to reduce the risk of botulism during curing. For centuries, it has been used as a preservative, but has some unique chemical properties that can pose a number of health risks. It can be omitted with the end product looking gray (like normal cooked meat), but will not differ in taste. Without saltpetre, curing salt was used that also acts as a colouring agent, facilitates food preservation and extends shelf life.
 Meat pricked all over  After 5 days of curing |  Rubbed with marinade  In an instant pot |
Hunter Beef
(Serves 8)
Ingredients:
2 and 1/2 kgs boneless beef roast
1 tablespoon light brown sugar
2 tablespoons chopped garlic
2-inches ginger (grated)
1 teaspoon meat tenderizer powder
4 tablespoons lime juice (2 big limes)
1 teaspoon curing salt
1 teaspoon salt
Grind the following spices to a slightly coarse powder:
2 bay leaves
30 whole black peppercorns
3 cinnamon sticks (2.5-inch each)
10 cloves
1 black cardamom
4 green cardamoms
1 teaspoon cumin seeds
4 allspice berries
1 blade of mace
Method:
In a bowl, mix all the ingredients (except the meat) and the ground spice powder. Set aside.
Trim off any excess fat from the meat. Prick with a fork or knife all over. Secure roast with a twine. Transfer to a glass or non-reactive bowl and rub the above spice mixture well. Cover bowl with a plastic wrap and refrigerate for 5 days.
Every day, turn the meat and ensure to prick with a fork. This will allow the marinade to seep into the meat, flavour, preserve and tenderize it.
After 5 days, transfer meat into an instant pot. Add 1 cup water and pressure cook for 45 minutes or until the meat falls apart with a fork. A lot of moisture will draw out from the meat. Taste was absolutely on point with no extra addition of spice or salt.
Transfer onto a cutting board and carve into slices. Perfect for breakfast or tea-time sandwiches.
Note:
(Serves 8)
Ingredients:
2 and 1/2 kgs boneless beef roast
1 tablespoon light brown sugar
2 tablespoons chopped garlic
2-inches ginger (grated)
1 teaspoon meat tenderizer powder
4 tablespoons lime juice (2 big limes)
1 teaspoon curing salt
1 teaspoon salt
Grind the following spices to a slightly coarse powder:
2 bay leaves
30 whole black peppercorns
3 cinnamon sticks (2.5-inch each)
10 cloves
1 black cardamom
4 green cardamoms
1 teaspoon cumin seeds
4 allspice berries
1 blade of mace
Method:
In a bowl, mix all the ingredients (except the meat) and the ground spice powder. Set aside.
Trim off any excess fat from the meat. Prick with a fork or knife all over. Secure roast with a twine. Transfer to a glass or non-reactive bowl and rub the above spice mixture well. Cover bowl with a plastic wrap and refrigerate for 5 days.
Every day, turn the meat and ensure to prick with a fork. This will allow the marinade to seep into the meat, flavour, preserve and tenderize it.
After 5 days, transfer meat into an instant pot. Add 1 cup water and pressure cook for 45 minutes or until the meat falls apart with a fork. A lot of moisture will draw out from the meat. Taste was absolutely on point with no extra addition of spice or salt.
Transfer onto a cutting board and carve into slices. Perfect for breakfast or tea-time sandwiches.
Note:
- Instead of pressure cooking, meat can be cooked in a pan on low heat until fork tender. Ensure to add enough water depending on the amount of time it will take to cook on the stove top.
- Try to stick to the recipe and do not modify ingredients. Hunter Beef was extremely aromatic and delicious, an ultimate recipe!!!
- Shan Meat Tenderizer Mix used: https://amzn.to/2BLNSQk
- For availability of curing salt in Toronto, refer to Corned or Salted Tongue post, click here.
- If you have access to saltpetre, replace curing salt with 1 teaspoon of saltpetre.
