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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, February 07, 2013

HOME MADE SALTED BEEF


 Salted Beef is usually prepared from a cut of beef,  from the round section and is soaked in brine solution for a period of time.In addition to Brine and Saltpetre, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution. 
Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.
(If Salt Petre is not available, it can be substituted with either lime salt or black salt)

 Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs
1 teaspoon saltpetre or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar

Wash the beef well. Mix the saltpeter (black salt  / lime salt), table salt, sugar and vinegar together. Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.