Salted Meat
Ingredients
- Beef (one piece) – 1 kg
- Limes – 6 nos.
- Saltpetre or Sora Namak (Shora) – 1 Tbsp
- Tail Pepper – 1 Tbsp
- Cardamom – 1 tsp
- Cloves – 1 tsp
- Cinnamon – 5-6 medium pieces
- Jaggery – 100 gms
- Sea Salt (crystal salt) – 2 Tbsp
Instructions
- Clean the beef of all fat and thin layers of skin. It should be thoroughly clean. Do not wash the meat
- Grind the salt petre, tail pepper and spices to a coarse texture. Keep aside.
- Fork the meat from all sides. This is to allow space for the spices and lime juice to seep in and soak up well. But do not make it ragged.
- Rub in the spices well into the meat along with the coarsely ground sea salt, filling in each and every crevice..
- Cut the limes into halves and remove the seeds thoroughly. The seeds will make the meat bitter. Squeeze out the juice onto the meat the lather in on all sides. Need to work up the meat by kneading gently.
- With a sharp knife cut the meat in order to make pockets or niches (around 6-7).
- Inside these niches stuff in the lime pieces and in some pockets stuff it with jaggery.
- The jaggery allows the meat to retain its pink colour inside. And the lime halves should be turned inside out so that the pith portion is stuffed into the pockets and not the skin side.
- Set this soaked meat in an earthen pot or a bucket and seal it well. No air should be able to enter.
- Keep it in a dry area away from sunlight. Let it marinate for three days.
- On the third day open the lid and mix the meat once again. From the pickets remove all the limes. Make sure that all the lime wedges are removed before going to the next step.
- Put the meat and all the liquids from the container in a pressure cooker and allow it to cook for 4 to 5 whistles. Check if the meat is cooked well enough.
- Remove the pressure cooker lid and allow the meat to dry thoroughly till it gets browned lightly.
- The salted meat is now ready to be eaten.
