Hunter Beef Roast#SuperClubSaturday

Hunter beef is a method, where in, the meat is cured in curing salts/salt petre (potassium nitrite), this is similar to corned beef. This meat has to be refrigerated for at least 5 days in spices and salt petre to enhance the flavor of the meat.

Once cooked till fork tender, you can cut thin slices or shred the meat, use it as side dish or make sandwiches. It's delicious and aromatic.

Ingredients
1½ Kg Boneless Beef
6 Cloves Garlic
1 Inch Piece Ginger
5 Whole Red Chillies - broken in two paces
½ Cup Fresh Lemon Juice or Juice of 4 - 5 Lemons
2½ - 3 Teaspoons Salt or to taste
3 Tablespoons Jaggery or Brown Sugar
1½ Tablespoon Salt Petre/Curing Salts
4 Cups Water
To Grind To A Coarse Powder
1½ Tablespoon Salt Petre/Curing Salt
1½ Teaspoons Level Cumin seeds
2 Teaspoons Level Black Peppercorns
2 Teaspoons Level Cloves
4 Sticks ( An Inch Each) Cinnamon

Method

Fork the meat well with lemon juice and then add the paste, press the whole garlic cloves and small piece of ginger into the meat add the red chillies and rub i well into the meat.

Tie the meat and the red chillies with thread into a nice long log. Keep it for 5 days or more (maximum a week)in the refrigerator turning the sides every day. After 5 days add the water and cook when the meat, turning after every 15 minutes check the water and add hot water if necessary.

When the meat is fork tender, dry up all the water/stock. Cool the meat well then wrap it in a aluminum foil and refrigerate for a day or two.

Cut it into thin slices or shred it as required and enjoy making sandwiches or as a side dish.

I cooked this in the pressure cooker for 60 minutes, added only 500Ml water. One whistle on high flame then reduced the flame to low and cooked it for 55 to 60 minutes, depending on the cut of meat.