Hunter Beef Recipe
This Hunter Beef Recipe without saltpeter is a healthy Pakistani favorite. Tender, juicy, and full of flavor, perfect for sandwiches, wraps, or a quick meal any time.
Print
Pin
Servings: 8
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.