Friday, October 18, 2013

Hunter Beef

Hunter beef is a delicacy from Pakistan. Since I started cooking, I had always wanted to replicate it, and, finally, last weekend, right before Eid-ul-Adha, I was able to experiment... There are lots of variations one could make, here's the recipe I got from my Mom, and tried to follow to the letter...


  • 3 lb. (1.5 kg) boneless beef (I asked the butcher for a log-shaped piece to roast/bake)
  • 1 cup plain yogurt
  • 8-10 cloves garlic, minced
  • 1/2 pkt (~ 25g) Shaan Bihari Kabab Masala
  • 1 Tbsp meat tenderizer
  • 1 tsp paprika powder
  • 1/2 tsp salt
  • 4 Tbsp lemon juice


  • Create a marinade by mixing yogurt, garlic, lemon juice and all the spices.
  • Make about 3/4 to 1-inch deep cuts, about one to two inches apart, across the length of the beef log. Use the tip of your knife to prick in random places. This is to ensure maximum absorption of the marinade.
  • Thoroughly rub the marinade into the beef, ensuring that it gets spread evenly, including on the inside of the cuts made earlier.
  • Place the beef in a dish, cover with plastic, and place it in the refrigerator for 1-2 days. (I prepared it on Saturday, took it out temporarily on Sunday to re-rub the marinade that had flowed off, and cooked it on Monday).
  • Before cooking, take the meat out at least two hours earlier, to make sure that it reaches room temperature.
  • Preheat oven by setting it at 450°F (230°C).
  • Place the meat in a covered dish, suitable for baking. I used a roasting pan with a lid. Put it in the oven.
  • After 30 minutes, take out the baking dish. Turn over the meat, and place it back inside the oven again.
  • Total cooking time will vary based on cut and size of beef. I took out the meat every 20 minutes after the first 30, and checked "doneness" using a meat thermometer (according to mine, "well-done" is at 170°C - that is the internal temperature of the meat). When I finally took it out for the last time, the total cooking time was around 1 hour 20 minutes (and the meat thermometer registered slightly higher than "well-done" - I should have taken it out slightly earlier)
  • After taking it out of the oven, remove the beef from baking dish, and cover it with a dishcloth. Allow it to cool before slicing.


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