Hunter Beef

 

Hunter beef came to Pakistan with the British invasion of the Indian subcontinent. By now, however, several chefs have mastered the technique to cook the item. Hunter beef is not cooked over coals or on a wood fire, but rather needs a week until it has been prepared.
Hunter beef has regained popularity with availability at various bakeries and other outlets across the country. Preferred for its unique flavour, desirable pink colour and melt-in-the-mouth tenderness that is achieved with long hours of cooking. Easy to make at home, allowing you to control the quality of meat used. A chunk of meat or two are marinated with spices, sugar, salt, kalmi shora (saltpetre) and lime juice or vinegar. Refrigerated for several days to preserve, enhance the flavour of the meat and develop the pink colour. Then, simmered until tender, carved into slices and used for breakfast or tea-time sandwiches. Incredibly delicious, aromatic, tempting in appearance and taste, definitely craving you to go back for more.
Ingredients
4 Kg Boneless Beef (Cube Roll)
½ Cup Fresh Lemon Juice
1 Tsp Baking Soda
3 Tsp Salt or to taste
6 Cloves Garlic
3 Tabs Jaggery or Brown Sugar 
1½ Tabs Salt Petre/ Kulmi shora
1 Tsp Kebab Chini
1 Grated nutmeg
1½ Tsp Cumin seeds 
2 Tsp Black Peppercorns
2 Tsp Cloves
4 Sticks (An Inch Each) Cinnamon
5 Cups Water
Method
Tie the meat log with a kitchen thread and prick the meat from all over with a sharp and pointed knife.
Mix Baking Soda in vinegar and water. Soak the piece of beef in it for an hour
Wash thoroughly and strain it.
Grind the spices all above (cloves, cinnamon, whole pepper, white cumin, kalmi shora, brown sugar and salt) and marinate the beef.
Add half of the spice mix and rub on beef
Place this marinated beef in the refrigerator and let it marinate for at least 2 to 3 days. With regular intervals prick the meat. Repeat this 2 - 3 times while the meat is marinating. This step is necessary so that the spices go inside the meat
Once the beef is marinated, put it in a large pan with 2 cups of water and cook it over very low heat for at least 3 to 4 hours with cover the lid.
 
Petre Salt (Potassium nitrate - KNO3) also called Nitre, or Niter or Kulmi shora
Uses of potassium nitrate include the manufacture of fertilizers, pesticides, glass, fireworks, explosives, and rocket fuels. It is also used as a food preservative, and when added to meat it causes a reaction between the myoglobin and hemoglobin in the blood, making the meat appear red in color. It is also used as an additive in some toothpastes to help with tooth sensitivity. Potassium nitrate is toxic to humans in high levels, so its use is carefully controlled when human consumption is involved.