Easy Hunter Beef Recipe

Slices of cooked beef topped with scallions and mashed potatoes visible on the edge of the image.

This easy Hunter Beef recipe is made without the addition of saltpeter. The beef is marinated with a fragrant mix of spices and citrus, then slow-cooked for tender, flavorful slices. Enjoy it cold for sandwiches or hot in a skillet for a hearty meal.

Course Main Dishes

Cuisine Pakistani

Prep Time 4

Cook Time 4 30

Total Time 4 4 30

Servings servings

Calories 235kcal

Author Diane Gail

Ingredients

2 lb bottom round roast
2 limes juiced
1 tablespoons brown sugar
4 garlic cloves minced
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 bay leaves
1 inch cinnamon stick
10 black peppercorns
4 cardamom pods seeded
3 whole cloves

US Customary - Metric

Instructions

Trim excess fat from the outside of the roast: Helps ensure the roast is lean and tender.
Tenderize the roast with a tenderizer or meat hammer: Or pierce it thoroughly with a fork or knife to create small openings for the marinade.
Grind the bay leaves, cinnamon stick, peppercorns, cardamom seeds, and cloves to a powder: This releases their full flavor.
Combine the marinade ingredients for a balanced flavor: 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: Use a non-metal container to prevent a reaction with the acidic ingredients.
Roll the meat several times to coat it in the marinade: Ensure the roast is evenly covered with the marinade.
Spoon some marinade on top of the roast: Helps ensure it stays well-marinated.
Cover the container and place it in the refrigerator: Marinate for 3-4 days, turning the roast and spooning marinade over it daily.
On the 4th day, remove the roast from the marinade: Place it in a pot just large enough to hold it.
Add enough water to the pot to cover the roast by 1 inch: Ensure the roast is fully submerged.
Cover the pot and place it on the stove: Bring the water to a boil, then reduce the heat to a low simmer.
Allow the roast to simmer for 3-4 hours: Add more water as necessary to keep it immersed.
Remove the roast from the water and wrap it in tinfoil: This will help retain the moisture and tenderness.
Place the wrapped roast in a preheated 350°F (175°C) oven for 30 minutes: This finishes the roast and enhances the flavors.
Remove the roast from the oven and allow it to come to room temperature: Let the roast rest before refrigeration.
Place it in the refrigerator overnight: Allow the flavors to fully develop.
Slice and serve cold for sandwiches: Or heat in an oiled skillet to serve as a hot meal.

Notes

Pierce the roast well: A thorough tenderizing helps the lime juice and spices soak deep into the beef.
Flip during marination: Turning the roast each day keeps to evenly flavor the roast on all sides.
Save the trimmed fat: Adding it back during cooking gives the meat an extra boost of richness.
Simmer gently: Keep the heat low and steady so the beef softens without breaking apart.
Bake to finish: Wrapping the roast in foil for a short bake after simmering locks in flavor.
Slice after chilling: Cold beef is much easier to cut into thin, even slices for serving.

Nutrition