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 saltpetre / 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.
In Calcutta, we used to make this at Christmas. However,
ReplyDeleteIn our preparation we used limes with salt and saltpeter.
DENZIL
Surprised and thrilled to chance upon your blog. Brings back memoris of my school days and all the many anglo-indian friends and loads of teachers who were such superb teachers in the true sense, if you know what I mean.
ReplyDeleteSaltpetre: where can I source this for home use?
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ReplyDeleteThank you. Saltpetre is available at any provision store. It is also known as Black salt
ReplyDeletehi Bridget. Merry Christmas... great recipe... I am about to try it. I got a recipe for salt meat from a friend some years ago and have been following it since thinking it to be the real recipe...
ReplyDeletehe used jaggery, salt, lemons and saltpetre which he said was sodium nitrate... what do you think about it?
Hi the recipe you mentioned could be used too. Every family had their own version or recipe for salt beef so you could use that recipe if you like. Happy New Year to you. God bless
ReplyDelete