Pickled Beef

Recipe by
Total Time:
5 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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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.