• 2 kg – tender Beef (from the ’round’ portion)
• 1 kg table salt or powdered salt
• 50 g Saltpetre or Lime salt, powdered
• 1 tbsp moist Brown sugar
• Juice of 8 limes
• 2 tsp Vinegar
- Wash and dry the meat well. Puncture holes all over it.
- Mix the salt, saltpetre and brown sugar together.
- Divide this mixture into 4 parts.
- Rub the beef all over with one portion of the salt mixture and juice of 2 limes.
- Turn the beef around so that the salt solution seeps into it well.
- Repeat this after every 2 hours, rubbing it well several times during the day.
- Next morning, remove from the old dish and place it in another dry dish, and rub into it the second portion of the prepared salt.
- Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution.
- Repeat the rubbing two or three times during the day, turning the beef continually.
- On the 3rd and 4th day, repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice.
- On the 5th day, boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat.
- Cool and store.
- Use for sandwiches etc when required.
- Recipe courtesy: Anglo-Indian Recipes.
Recipe courtesy of Bridget White-Kumar