Easy Hunter Beef Recipe || Made Without Saltpeter
I made hunter beef for the first time and I’m going to share the pros and cons of this dish, as it was created in my kitchen, with you today. As well as how to give it a try yourself if you’re so inclined.

This recipe did not turn out as I expected. And, I’m not going to lie, when I finished preparing it my initial reaction to the dish was disappointment.
But, before my experience with this meat was over, I found myself feeling as though I would likely make it again.
I think I set an expectation that it was going to be more similar to corned beef (see ‘what is hunter beef’ below) than it was. So, if that’s what you’re looking for too, then this isn’t the recipe for you.
However, if you’re simply on the hunt for a different, tasty way to prepare beef, than give this hunter beef recipe a try.Â
What Is Hunter Beef?
Hunter beef is a traditional Pakistani dish. It is a commonly made recipe in northern Pakistan. However, it didn’t originate there. It was introduced to Pakistan as the result of a British invasion.

It is a cured beef recipe (note: the curing agent, saltpeter, is not used in the recipe in this post), and it is a bit time intensive to make.
It requires hand grinding a blend of spices, and a 3 step cooking process. Additionally, it takes 4 days just to marinate the meat.
The marination process is hands off, of course. But, I did find that it was difficult to predict ahead of time whether or not I would have time in my schedule to finish this dish when it was done marinating.Â
The cooking process followed on that day requires some time. Not hands on time. But time nonetheless.
So, be aware of that hurdle, and plan accordingly. In other words, review the recipe well and be sure to plan out which day you want the final preparation of this dish to land on in your own schedule.
Ingredients Needed To Make This Recipe
I definitely had to pick up a few of the ingredients for this recipe at the store. They weren’t all ingredients that I keep on hand. But they are all common ingredients that are available in any grocery store.

Here is a list of the ingredients for you to reference when you’re shopping to make this recipe …
- BEEF ROAST – Economical cuts of beef can be used for this recipe.
- LIMESÂ – Lime juice is the wet ingredient in the marinade for this recipe. I suspect that lemon juice would also work. But, I have no experience with substituting this ingredient.
- BROWN SUGAR – I used light brown sugar to make my hunter beef. Dark brown sugar will work as well.
- GARLIC CLOVES – Fresh garlic cloves are best for this recipe.
- SALT – Any salt will work in this recipe.
- GINGERÂ – If I had fresh ginger in the house, I would have grated it and used it in this recipe. I didn’t have any on hand. So I used dried ground ginger.
- CUMIN – I tried to find cumin seeds to grind for this recipe. I couldn’t find them. So I used dried ground cumin.
- BAY LEAVES, BLACK PEPPERCORNS, CINNAMON STICKS, CARDAMOM PODS & WHOLE CLOVES – All of these spices were hand ground in a mortar and pestle to make this recipe. The cardamom seeds were removed from the pods before being ground. Black cardamom pods are preferred for this recipe. I didn’t have them. So, I used the green cardamom I had on hand.
If you don’t want to grind your own spices for this recipe, you can use pre-ground black pepper, cinnamon, cardamom, and whole cloves. But you will have to either eliminate the bay leaves or grind only those.
When working with a mortar and pestle it is often easier to have a substantial amount of material in it while hand grinding. And I find that whole spices have more flavor when ground than those that have been pre-ground.
I have many whole spices on hand, so I went this route.
Traditionally, saltpeter is used in this recipe. This ingredient, also known as potassium nitrate, gives the meat a pink hue. If you know what corned beef looks like, you are familiar with this color.
This ingredient also cures the meat and adds a sharp, salty flavor it. The cured flavor was definitely missing in the final dish. But, in my opinion, saltpeter is an undesirable addition to the recipe from a health standpoint.
You can use it in your hunter beef if you feel differently and want to have the cured flavor and pink color in your dish.
Choosing And Preparing The Beef For This Recipe
Economical cuts of beef work well for this recipe. I picked up a bottom round roast to make it. It was a good choice. But, I would go with something fattier like a chuck roast the next time I make it.

I used bottom round because I wanted it to be a little thicker for slicing. I would sacrifice that feature for a little more moisture in the end result the next time around.
It’s necessary to trim all of the excess fat from the outside of the beef roast before you marinate it. The marinade will seep into the meat much more efficiently if the fat is not in the way.
I discarded the fat from the roast after I cut it off. In reflection, I would have saved the fat and used it in the cooking process for the meat. I will do that in the future.
After the fat is trimmed from the beef, take the time to tenderize the meat. This step makes all the difference in the world. It allows the marinade to penetrate into the flesh of the roast; resulting in a much better flavor.
If you don’t have a tenderizer or a meat hammer, simply use a fork or a sharp knife to thoroughly pierce the meat. But, don’t skip this step.
How To Make Hunter Beef
This dish is very easy to make. But it’s preparation is spread out over a 4 day time span. The first step, seen above, is to prepare the meat to be marinated. The next step is to prepare the marinade for the meat.
To do this you will need to take all of the spice ingredients that are not wet or in powder form and grind them to create a powder.
I like to use a mortar and pestle for this step. It can be done in an electric spice grinder if you don’t have one.

Next, place the ground spice mix in a small bowl along with all of the other ingredients (apart from the meat, of course) and whisk them together well.

Put the meat in a container and pour the mixture over the top. Do not use a metal container as it may react unfavorably with the lime juice.
Flip the meat over a few times to cover it in the marinade completely. Then spoon some marinade onto the top of the meat, cover the container, and place it in the refrigerator.

The next day, turn the meat over and spoon marinade over the top. Repeat this process on day 3. On day 4 the meat will be ready to cook.
Remove the meat from the marinade and place it in a pot just large enough to hold it. Fill the pot with water until the meat is submersed by 1″ of fluid.
Place on the stove top, cover with a lid, and bring to a boil. Immediately reduce to a low heat and allow the meat to simmer lightly for 3-4 hours, until it is fork tender. Add additional water to the pot if needed to keep the meat covered.

Remove the meat from the pot and wrap it securely in foil. Place it in the oven and allow it to bake for 30 minutes.

Remove it from the oven and allow it to come to room temperature. Once it has reached room temperature, it is ready to be sliced.Â

However, I recommend placing it in the refrigerator overnight before slicing it if possible. This will firm it up and make it easier to work with.
How To Serve This Dish
In my research on this dish I found that it is recommended to be served as a breakfast meat, a main course dish, or a snack.

I also found one recommendation for serving it on top of salad. After tasting it, I agree that most of these recommendations are right on.
However, without the saltpeter to give it the cured flavor of corned beef it may not be to everyone’s liking for breakfast. I know I would pass on that option.
I made a really great sandwich with it. I layered it on a kaiser roll with a few slices of swiss cheese, a couple slices of tomato, some shredded lettuce, and a little 1000 island dressing. It was more than a little good. Pretty fantastic actually.
And I heated it up in a cast iron skillet with some sliced mushrooms. And served it next to mashed potatoes and beets. Also fantastic.
The next time I make this dish I plan to shred some of it and turn it into a beef bbq sandwich. I think it will be great on a roll with a little horseradish mayonnaise.
How To Store Hunter Beef
Hunter beef will usually last in the refrigerator for quite a long time. It is preserved much like luncheon meat.

But, it is the saltpeter that gives it this quality. And without that ingredient it will not last any longer than cooked roast beef typically lasts in the fridge.
This recipe will last about 4-5 days in the refrigerator. Past experience, freezing similar things, tells me it will freeze well. I can’t imagine there will be a need for that though.
It would have to be one heck of a large roast to have any meat leftover to freeze.
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Hunter Beef
This easy hunter beef recipe is made without the addition of saltpeter. Making it healthier than other versions of the dish.
Ingredients
- 2 lb bottom round roast
- 2 limes, juiced
- 1 tbls brown sugar
- 4 garlic cloves, pressed
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 2 bay leaves
- 1 inch cinnamon stick
- 10 black peppercorns
- 4 cardamom pods, seeded
- 3 whole cloves
Instructions
- Trim excess fat from the outside of the roast.
- Tenderize the roast with a tenderizer or meat hammer. Or, pierce it thoroughly with a fork or a knife.
- Grind the bay leaves, cinnamon stick, peppercorns, cardamom seeds, and cloves to a powder.
- Whisk the ground spice mix together with all of the other ingredients, apart from the roast, to create a marinade.
- Place the roast in a container and pour the marinade over it. Do not use a metal container for this step.
- Roll the meat several times to coat it in the marinade.
- Spoon some marinade on top of the roast.
- Cover the container and place it in the refrigerator.
- The next day turn the meat and spoon marinade over the top. Repeat this step on the 3rd day.
- On the 4th day the roast is ready to cook.
- Remove the roast from the marinade and place it in a pot just large enough to hold it.
- Put enough water in the pot to cover the roast by 1".
- Cover the pot and place it on the stove. Bring the water to a boil.
- Immediately turn the heat down and bring the water to a low simmer.
- Allow the roast to simmer for 3-4 hours. Adding more water as necessary to keep it immersed in water.
- Remove the roast from the water. Wrap it in tinfoil.
- Place the roast in a preheated 350 degree oven for 30 minutes.
- Remove it from the oven and allow it to come to room temperature.
- Place it in the refrigerator overnight.
- Slice and serve cold for sandwiches. Or heat in an oiled skillet to serve as a hot meal.
- ENJOY!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 530Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 193mgSodium: 664mgCarbohydrates: 10gFiber: 3gSugar: 1gProtein: 61g
This data was provided and calculated by Nutritionix on 1/22/2025. Nutrition information isn’t always accurate.
This easy hunter beef is a flavorful, satisfying dish that’s simple to make and perfect for any occasion! Made without saltpeter, it’s a healthier take on a classic recipe that everyone will love. If you try this recipe, I’d love to hear your thoughts — please leave a review or share your experience in the comments below! And if you have any questions or need any tips while making it, feel free to ask — I’m happy to help. Enjoy this delicious, savory meal!