Larded beef
Description
Suitable for both holidays and everyday meals. If you've run out of ideas for your festive menu, I can offer you one interesting option that hasn't had time to bore everyone yet—a simple recipe for larded beef. This appetizer always looks beautiful and appetizing on the table, and guests happily enjoy the meat and praise the hostess for her culinary skills. By the way, making larded beef at home isn't all that difficult; I think anyone can manage preparing this wonderful dish. Serve the appetizer at the table.
Instructions
- 1
Step 1
The night before you start cooking, rinse the beef and cover it with a salt solution (1 tablespoon of salt per 200 milliliters of water). In the morning you can begin cooking; first peel the carrots and parsnips and cut the vegetables into thin strips.
- 2
Step 2
Next, pat the beef dry with paper towels to remove the brine. Carefully make deep holes in the meat (almost all the way through) with a long, narrow knife or an awl, and insert vegetable sticks into the holes.
- 3
Step 3
Next, thoroughly rub the beef on all sides with your favorite spices and place the piece of meat on the steamer rack. Cook the beef for 60 minutes (with the lid on), then turn it over and cook for another 50 minutes. Turn off the steamer and wait until the meat cools slightly (until warm), then transfer it to a bowl and place it under a press until the beef has cooled completely. Wrap the cooled meat in foil and refrigerate overnight.
- 4
Step 4
Now we can easily cut our appetizer into even, neat pieces and serve it at the table. Bon appétit, everyone!