Easy Hunter Beef Recipe Without Saltpeter
Try this easy hunter beef recipe without saltpeter for a healthy Pakistani favorite. Tender juicy meat perfect for sandwiches, wraps, or a quick meal anytime.
Table of contents
What is Hunter Beef
Hunter beef is a traditional Pakistani cured meat, very similar to corned beef. A large piece of beef is marinated with spices and stored in the refrigerator for a few days before being slow-cooked until tender. It is then sliced or shredded and served in sandwiches, wraps, or with tea. Unlike corned beef, hunter beef is usually homemade and very popular across Pakistan, especially for breakfast and snacks.
Traditionally, saltpeter (kalmi shora, also known as potassium nitrate) is used for curing. However, in this version, we skip it due to health risks and also because the meat is not stored for very long outside the freezer. This homemade version of hunter beef is nitrate-free because it skips saltpeter, making it a healthier choice without losing flavor.
It’s perfect for meal prep. You can store it in the fridge for a few days or in the freezer for months. This way, you’ll always have a ready-to-use beef dish for sandwiches, wraps, burgers, or even as it is with your morning tea as a quick breakfast.
Why You’ll Love It
- No chemicals – nitrate-free and healthier
- Great for batch cooking
- Juicy and flavorful – slow-cooked to perfection
- Works for breakfast, lunch, dinner, or snacks
- Freezer-friendly – keep it ready for months
Ingredients You’ll Need
This healthy hunter beef recipe uses simple, everyday ingredients you already have in your kitchen:
Serving Ideas
Hunter beef is a versatile Pakistani beef recipe that you can enjoy in lots of different ways:
- Serve with tea or coffee for breakfast.
- Warm a slice in a pan and eat it on its own.
- Make a quick hunter beef sandwich.
- Use in wraps, burgers, or even pizza and pasta.
- Pair with potato wedges, grilled veggies, or salad for a full meal.
- Best sides to serve with hunter beef:
Storage and Reheating
You can cook it once and enjoy it for days since it keeps well in the fridge and freezer. Always let the slices cool completely before storing.
- Refrigerator: Keep in the fridge for up to 4 days in an airtight container.
- Freezer: Store in the freezer for up to 3 months. Use an airtight container or freezer bag for best freshness.
- To reheat: When ready to eat, defrost at room temperature and then reheat in a pan or microwave.
Recipe Tips
- If using more than one piece of meat, don’t stack them on top of each other while curing. Curing will take longer.
- I used veal, but you can also make hunter beef with mutton or beef.
- Add potatoes to the pot for a complete one-pot meal.
- Save the leftover broth to cook rice or soup.
- For extra spice, garnish with red chili flakes.
- Use a pressure cooker to reduce cooking time.
- If you don’t have an oven, finish cooking in a non-stick pan.
- For short storage (up to 4 days), cure for 2 days. For longer storage (up to a week), cure for 3 – 4 days. Always make sure the meat is fully covered in the curing solution.
FAQs
Hunter beef usually requires 2 – 7 days of marination (curing). If you plan to store it in the fridge for only a few days, 2 days of marination is enough. For longer storage, marinate for up to a week, making sure the meat is fully covered in the curing liquid.
Yes, you can freeze hunter beef for up to 3 months. Allow it to cool completely, then store it in an airtight container or freezer-safe bag. When ready to use, thaw at room temperature and reheat in a pan or microwave.
Traditionally, hunter beef is made with lean cuts like veal or beef topside. You can also use mutton for a richer flavor.
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Recipe
Hunter Beef Recipe
Ingredients
- 2 kg beef (boneless, large piece)
- 2 tablespoons salt
- 2 teaspoons black pepper (powder)
- ¼ cup brown sugar
- 4 sticks cinnamon
- ¼ cup vinegar
- 2 liters water
- 2 tablespoons butter (melted)
- freshly crushed black pepper (for garnishing)
Instructions
- Tie the meat piece with kitchen twine and prick it all over with a sharp, pointed knife.
- Place it in a non-reactive container. Add salt, black pepper, and brown sugar. Rub the mixture evenly over the meat.
- Add cinnamon sticks, vinegar, and water. Stir well, cover, and refrigerate.
- The next day, remove the container from the fridge. Prick the meat again, turn it over, stir the liquid, and refrigerate again. Repeat this process the following day. This helps the marinade infuse deeply into the meat.
- After 2 days, discard the liquid (you can cure the meat for 4 to 7 days if planning to store it longer). Place the beef in a wok, add fresh water, and bring to a simmer.
- Cover and cook on low heat for 1 hour or until the meat is tender.
- Once tender, remove the beef from the wok. Cut and discard the twine, then brush the meat with melted butter.
- Bake it uncovered in a preheated oven at 180°C (356°F) for 15 minutes to achieve a beautiful brown color.
- Remove from the oven, brush again with butter, and garnish with crushed black pepper.
- Slice or shred with a fork. Your delicious hunter beef is ready!
- Serve as it is, or use in sandwiches, burgers, or alongside potato wedges and salad. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- If using multiple pieces of meat, avoid stacking them, or curing will take much longer.
- You can reduce cooking time by using a pressure cooker.
- If you don’t have an oven, finish the beef in a nonstick pan.
- I cured my beef for 2 days because I wasn’t storing it for longer than 4 days. If you plan to store it longer, cure it for 4 to 7 days, making sure the meat is fully submerged in the marinade.
