Hunter Beef is the Pakistani take on salted dried meat, or corned beef. The strips of meat are used in sandwiches eaten for breakfast, or with evening tea. Though hunter beef is most popular after Eidul Azha, the item is available at bakeries from Saddar to Bahria Town, and elsewhere across the city.
Hunter beef came to Pakistan with the British invasion of the Indian subcontinent.
Ingredients
- Beef 1 ½ kg
- Cinnamon 4 sticks
- Black pepper whole 2 tbsp
- Cloves 1 tsp
- White cumin whole 1 tbsp
- Lemon juice ½ cup
- Salt 3 tsp
- Jiggery 3 tbsp
- Kalmi shora (peter salt) 2 tbsp leveled
Hunter Beef Recipe
- Grind the whole spices finely, crush jiggery, mix with lemon juice and all the grinded spices.
- prick beef pieces very well on both sides with fork.
- marinate beef in this mixture for 5 days in fridge.
- On the 5th day tie it with string, put enough water in a pan for it to get tender, cook on low flame till water dries and beef tender.
- Cool and cut in slices.
