Beef basturma
Description
Perfect for the table and with drinks. If you look closely, it becomes clear that this is a very simple beef basturma recipe, and even beginner home cooks can manage it! What's more, the ingredient list itself is quite budget-friendly. Tenderloin aside, of course — but you are free to replace it with a cheaper alternative; the main thing is that the meat should be uniform. Otherwise, although this beef basturma recipe takes time to prepare, it requires minimal effort from you! See for yourself: It can be served warm or chilled.
Instructions
- 1
Step 1
1. Pour water into a pot and add enough salt so that an egg placed in the water floats. Remove the egg and add the pieces of meat. Press down lightly from above so the meat stays submerged in the water at all times. Refrigerate for 2 days.
- 2
Step 2
2. Then remove, gently squeeze, and place under a press overnight. But at an angle—the water must drain off.
- 3
Step 3
3. Mix all the specified spices together, and generously coat each piece of meat with this mixture. Make a hole in each piece, and thread a string through so that a loop is formed.
- 4
Step 4
4. Wrap fairly tightly in cheesecloth or plastic wrap, and hang the meat by the loops formed for 2 weeks in a well-ventilated room.
- 5
Step 5
5. And this is the wonderful appetizer we end up with!