Dry-cured beef
Whole pieces of lean beef rubbed with salt and spices and cured for several weeks, dark red and firm, with a concentrated meaty taste, sliced thin onto boards and into salads.
Dry-cured beef is whole pieces of lean beef (tenderloin, silverside) rubbed with salt and spices and cured in a cool ventilated place for several weeks until firm and dark red, with a concentrated rich meaty taste and a light spiced note (bresaola, basturma, sujuk). It is sliced very thin onto meat boards, into salads, with wine and cheese, onto bruschetta and into pasta.
Calories, proteins, fats and carbohydrates per 100 g of product
Dry-cured beef, Raw: Calories 153.0 kcal, Proteins 31.1 grams, Fats 1.9 grams, Carbohydrates 2.8 grams per 100 g of product.
Recipes with this ingredient
Meat solyanka with potatoes is a bright representative of Russian cuisine, combining a rich meat flavor with a sour-salty spiciness. Its roots go back to ancient inns where housewives prepared hearty and aromatic dishes from available ingredients. This recipe combines various types of meat—beef, chicken, smoked meats—adding complexity to the dish's flavor. Pickles, olives, and capers add a fresh tanginess while tomato paste deepens the taste. Potatoes give the solyanka thickness and nourishment. Traditionally served with a slice of lemon and sour cream, it creates a balance between sour-salty and creamy flavors. This is an ideal dish for cold days that warms and satisfies while leaving a pleasant aftertaste of home comfort.
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A very simple recipe in which vegetables play almost equally with rice. Alexey Pavlov, chef of Barceloneta, shared the recipe with us.
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The most expensive paella of all - you'll have to look for ham. However, it's only used for decoration and doesn't affect the taste of the paella itself. Alexey Pavlov, chef at Barceloneta, shared the recipe with us.
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