Hunter beef

Bahan-bahan

Main Ingredients:

2½ kg boneless beef roast

1 tablespoon light brown sugar

2 tablespoons chopped garlic

2-inch piece of ginger, grated

1 teaspoon meat tenderizer powder (e.g., Shan Meat Tenderizer Mix)

4 tablespoons lime juice (from 2 large limes)

1 teaspoon curing salt (or 1 teaspoon saltpetre, if available)

1 teaspoon salt

Spice Mix (to be ground to a slightly coarse powder):

2 bay leaves

30 whole black peppercorns

3 cinnamon sticks (each 2.5 inches long)

10 cloves

1 black cardamom pod

4 green cardamom pods

1 teaspoon cumin seeds

4 allspice berries

1 blade of mace

Arahan

Prepare the Marinade:

Grind the spices listed under “Spice Mix” to a slightly coarse powder.

In a bowl, combine the ground spices with light brown sugar, chopped garlic, grated ginger, meat tenderizer powder, lime juice, curing salt, and salt. Mix well to form the marinade.

Marinate the Beef:

Trim any excess fat from the beef roast.

Prick the meat all over with a fork or knife to allow the marinade to penetrate.

Tie the roast securely with kitchen twine to maintain its shape during cooking.

Place the meat in a glass or non-reactive bowl and rub it thoroughly with the prepared marinade.

Cover the bowl with plastic wrap and refrigerate for 5 days.

Each day, turn the meat and prick it again with a fork to ensure even marination and curing.

Cook the Beef:

After 5 days of marination, transfer the beef along with any accumulated juices into an Instant Pot or pressure cooker.

Add 1 cup of water.

Pressure cook for 45 minutes or until the meat is tender and easily falls apart with a fork. Note that the meat will release additional moisture during cooking.

Alternative Method:

If you prefer, cook the meat in a large pan on the stovetop over low heat until fork-tender. Ensure to add sufficient water, adjusting as needed based on the cooking time.

Serve:

Once cooked, transfer the beef to a cutting board.

Allow it to rest briefly, then carve into thin slices.

Serve as part of a breakfast spread or in sandwiches for tea-time.

Nota

Curing salt or saltpetre imparts the characteristic pink color to Hunter Beef and aids in preservation. If omitted, the meat will have a gray hue but the taste remains unaffected.

For best results, adhere strictly to the ingredient list and preparation steps.

The meat tenderizer used in this recipe is Shan Meat Tenderizer Mix.

If using saltpetre instead of curing salt, replace the 1 teaspoon of curing salt with 1 teaspoon of saltpetre.