Komi-Permyak salad with corned elk meat, sauerkraut, soaked lingonberries and mashed potatoes
8 servings
60 minutes
The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "Probably, this salad combines all the ways in which the Uralians of that region prepared food for the long winters. This includes salting elk meat (corned beef), pickling cabbage, marinating mushrooms, and soaking berries (for example, lingonberries). You will find several recipes in this book in the relevant sections. I will dwell separately on corned elk meat. Like many northern dishes, corned beef appeared due to the need to store food for the long winters. This is how elk and deer meat was preserved: it was rubbed with salt and placed in a kind of refrigerator - in a hole in the frozen the ground, lined with stones, and then covered with earth. This method was common among many peoples of the North (Yakuts, Evens, Evenks, Nganasans). For me, this salad embodies the history and cultural traditions of the peoples of the Northern Urals. We use wet salting because it has some advantages over dry salting. With wet salting, salt penetrates the meat faster and is distributed evenly, the product turns out tender and moderately salty (unlike dry salting, where the meat is greatly dehydrated, becoming dry and tough ) . In addition, it is easier to saturate the salt solution with spices
1
Add salt and spices to the water, bring to a boil, and remove from heat after a few minutes.
- Water: 5 l
- Salt: 150 g
- Dried juniper berries: 40 g
- Mustard seeds: 40 g
- Fennel seeds: 40 g
- Dried thyme: 25 g
- Garlic: 40 g
2
Let the brine cool, pour it over the meat, and refrigerate for 10-12 days.
- Moose meat: 2 kg
3
Remove from brine, dry with a towel, and smoke over the fire. This will result in moderately salty and juicy cured meat, which we will then use to prepare a salad. It's simple: just serve it nicely.
- Corned beef: 50 g
4
Cut the meat into pieces or slices, warm it slightly and place it on a plate, alongside pickled mushrooms, sauerkraut, soaked lingonberries, and boiled mashed potatoes.
- Corned beef: 50 g
- Pickled mushrooms: 50 g
- Sauerkraut: 50 g
- Boiled potatoes: 75 g
- Soaked lingonberry: 25 g
- Pickled onions: 10 g
- Green: 2 g