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1 kg - Beef.
1 cup - Salt.
1 Bottle - Malt Vinegar.
12 - Dry red chillies.
1 tbsp - Turmeric Powder.
1 tsp - Jeera/Cumin Seeds, powdered.
1 tsp - Mustard Seed.
1/2 tsp - Ginger Paste.
3 Pods (whole) - Garlic.
6 - pepper Corns.
How to Make Pickled Beef
Cut the meat in fairly large pieces, and clean it.
Rub the meat pieces with salt, and allow it to remain in the brine for 24 hours.
At the end, remove the brine, and press out excess brine from the meat by squeezing it.
For masala paste:
Grind with vinegar the red chillies, turmeric powder, jeera powder, mustard seeds and ginger into a fine paste.
When ready, apply the paste on the meat pieces.
Use a jar with a tightly fitting lid.
Place the meat pieces layer by layer - sprinkle finely chopped garlic and powdered peppercorns between each layer.
Close the jar tightly.
Shake the jar at least three to four times a day. After 4 days, the pickle is ready for use.
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