Beef Polendvitsa
Description
The recipe won't take much time. This recipe came to us from Belarus or Poland; in these countries they prepare this kind of meat very often, but for me this recipe is a true delicacy. There are several ways to prepare the dish, so you can choose the one that suits you (simpler and quicker, or the classic version). Usually they use tenderloin (pork, beef, and others). 1. I wash the tenderloin and pat it dry with paper towels. 2. I peel the garlic and mince it through a press, mix the garlic with salt, and rub the meat on all sides with the resulting mixture. 3. I place the meat in a deep container (I use a plastic container), put it in the refrigerator for 3 days, turning the meat over once a day. 4. I mix the spices in a bowl, adding everything in equal proportions. 5. I take the meat out of the refrigerator and shake off the salt and garlic, then pat it dry with paper towels. 6. I rub the meat with the prepared spices. 7. I fold cheesecloth into several layers, wrap the meat in it, and tie it tightly with string. 8. I hang the meat in a well-ventilated warm place (for me that's the balcony) and leave it for 2 weeks. 9. I remove the finished meat, unwrap it, slice it very thinly and serve it at the table, and store the leftovers in the refrigerator. Serve with herbs and sauce.