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.
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.
- 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.
- 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.
