Hunter Beef Recipe
Hunter Beef Recipe – It is one of the most popular dishes of Bakra Eid. The recipe to prepare it requires undercut beef meat, Kulmi Shora, black pepper, cinnamon, brown sugar, cardamom, and lemon juice. Hunter beef is mostly prepared on Edi ul Adha for family, and friends whom we invite at our home. Pakistan’s most common dish Hunter Beef is easy to make. People like to eat Hunter Beef at special occasions like Eid or dinner parties. Hunter beef is healthy to consume by youngsters. It is also served during winter’s season. This Hunter Beef Recipe is simple to cook at home. Give your meal time an extra touch by adding this new Hunter Beef recipe as your regular meal.
INGREDIENTs
- 2 kg Beef "Roast cut" bread shape one piece.
- 2 tsp. Crystallized salt petre "Kulmi shora"
- 3 tsp. Black pepper
- 2" stick of Cinnamon
- 2 tsp. brown sugar
- 4 Black Cardamom
- 3 tbs. Lemon juice
Hunter beef in Urdu:
METHOD
- Wash the meat thoroughly and dry with kitchen towel.
- Ground all the spices.
- Add all spices in the lemon juice to make paste.
- Rub the paste thoroughly on the meat.
- Place it in a glass or stainless steel container and cover it.
- Place the bowl in the fridge for one day.
- Next day get the meat out of fridge and sort of massage the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat.
- Once again put the meat loaf back in the fridge.
- Repeat the same process each day for six days.
- On Sixth day remove the meat loaf from the fridge and tie it with a strong string.
- Place the meat in a large pot and put 2 cups water in the pot NOT on the meat loaf.
- Cook it over low heat for 2 to 3 hours or until the water is absorbed.
- Hunter Beef is a very popular snack from Pakistan. We have it in the cold winter evenings with Kashmir tea or coffee. Some people like to fry stripes of hunter beef and then serve with tea or coffee. Left over can be kept in the fridge for few days and can also be stored in freezer for longer period of storage.
ترکیب:
بیف کو اچھی طرح چاقو سے کٹ لگا لیں۔ تاکہ مصالحہ اندر تک جاسکے۔ اب لیمن جوس میں کلمی شورا، کالی مرچ، نمک، بڑی الائچی کوٹ کر دار چینی ڈال کر مکس کرنے کے بعد گوشتکواس میں ڈال کر رکھ لیں۔
اب ہر ایک گھنٹے کے بعد کانٹے سے گوشت کو کاٹ لیں، دوسرے دن گوشت کو ہلکی آنچ پر پکنے رکھ دیں۔
جب گوشت گل جائے، پانی سوکھ کر گوشت کو فرائے کرلیں پھر پیش کریں
0 Comments