Carne Salada

5 servings

15 minutes

The author of this recipe is the chef of Bar Cervetti Marco Cervetti. The amount of salt here can vary from 50 to 500 g per kilogram of meat - the degree of salting and the time needed for cooking will change. If you take very little salt , up to 100 g, the meat needs to be cooked for seven weeks.

Energy value per serving

• Calories: 449.6
• Proteins: 37.7g
• Fats: 32.2g
• Carbohydrates: 2.7g

Ingredients

• Salt: 200 g
• Beef tenderloin: 1 kg
• Garlic: 4 clove
• Bay leaf: 6 pc
• Juniper berries: 10 pc
• Freshly ground black pepper: to taste

Cooking steps

1. Clean the meat from membranes, fat, and sinews, and pat it dry with a towel to remove excess moisture from the surface.

2. Prepare a brine mixture: crush garlic with the flat side of a knife, mix with salt, bay leaves, juniper, and black pepper (whole peppercorns can also be used), and optionally add a bit of red wine.

   Required ingredients:

   • Garlic: 4 cloves
   • Salt: 200 g
   • Bay leaf: 6 pieces
   • Juniper berries: 10 pieces
   • Freshly ground black pepper:  to taste

3. Place the meat in a ceramic or glass dish, add spices, and mix everything thoroughly.

   Required ingredients:

   • Beef tenderloin: 1 kg

4. Store the meat under pressure (a liter jar filled with water will do) at a temperature of 12–17 degrees and drain the liquid that forms every day or every other day. With this amount of salt, the meat will be ready in about three weeks.

5. Ready carne-salada can be eaten as is, like carpaccio, added to salads with white beans and red onions, or stewed or boiled.