Spicy Dried Meat
10 servings
5 minutes
Spicy dried meat is a refined delicacy that embodies the traditions of European cuisine. This method of preparing meat, rooted in ancient culinary customs, preserves its rich flavor and adds a spicy depth. Beef undergoes careful salting and is then infused with the aromas of thyme, basil, rosemary, and coriander. After weeks of waiting, it becomes remarkably dense and flavorful, ready to be served. Thin slices of this treat pair perfectly with a glass of red wine, revealing soft notes of spices and noble meat texture. The longer the meat dries, the richer its aroma becomes, transforming simple ingredients into a gastronomic pleasure worthy of the finest restaurants and cozy home gatherings.
1
Thoroughly rinse the beef with cold water and dry it with a paper towel. Next, clean it from membranes and veins. Mix salt and black pepper, pour 1/3 of the mixture into a container. Place the beef in and cover it with the remaining mixture. Cover with plastic wrap and refrigerate for 24 hours.
- Beef tenderloin: 800 g
- Coarse sea salt: 750 g
- Ground black pepper: 20 g
2
In a bowl, mix thyme, basil, rosemary, coriander, and paprika. Take the beef out of the fridge and rinse it thoroughly from salt and pepper, drying it with a paper towel. Rub the meat with the herb and spice mixture. Wrap it in cheesecloth and tie it with twine or thread, then hang it in the fridge. The meat needs to dry in this position for two weeks.
- Thyme: 1 teaspoon
- Basil: 1 teaspoon
- Ground coriander: 1 teaspoon
- Paprika: 1 teaspoon
- Rosemary: 1 teaspoon
3
Two weeks have passed. We take our beef out of the fridge, slice it thinly, and wash it down with a glass of good red wine. The longer the beef dries in the fridge, the more interesting its flavor becomes.