Shan Hunter Beef 150G

Shan Hunter Beef Mix helps you make Pakistani-style Corned Beef for a healthy treat. Makes tasty sliced hunter beef sandwiches because of this mix. This easy-to-prepare Shan Hunter Beef Curing Mix is great for curing and salting meat. Hunter beef is an age-old traditional Pakistani style of curing meat, similar to corned beef. So, it has regained popularity with availability at various bakeries and other outlets across the country. So, it is preferred for its unique flavour, desirable pink colour and melt-in-the-mouth tenderness that is achieved with long hours of cooking. 

Hunter Beef is the Pakistani take on salted dried meat, or corned beef. The strips of meat are used in sandwiches eaten for breakfast, or with evening tea. Though hunter beef is most popular after Eidul Azha, the item is available at bakeries from Saddar to Bahria Town, and elsewhere across the city. You can prepare tasty and healthy dish because of this mix.

Simply follow the recipe provided on the back of the box for a delicious meal that your whole family will enjoy, but serve with sliced tomatoes, salad leaves, and mustard. Or, you can make tasty hunter beef sandwiches. But Hunter beef is salted dried meat, or corned beef. Which is unique in its taste and can be eaten for every meal, including breakfast.

Health Benefits :-

1. It builds muscle.                                         

2. Helps fatigue.                                                         

3. It can help heal wounds.                             

4. Strong bones.

Hunter Beef Recipe:

Ingredients Required:

Shan Hunter Beef Masala Mix(1 packet), Meat 1kg, Lemon juice 2-3 tbsp.

Cooking Method:

1. Mix lime juice and Shan Hunter Beef Masala Mix. Rub it thoroughly on the meat. And place it in a clean plastic or stainless steel bowl. Keep the bowl in the fridge for 2-3 days.

2. On the 3rd/4th day discard the liquid collected in the bowl and place the meat in a large pot. Cover with fresh water about 3 inches above the meat. Boil on low heat for 6-8 hours. Then remove the meat from the stock. Collect the melted fat from the stock and discard the remaining liquid.

3. Apply several coatings of the collected fat/ghee over the meat.