Salted beef
Description
The appetizer is prepared quickly and simply. All listed ingredients are calculated for 1 kg. Therefore, if your piece of meat is larger than one kilogram, proportionally increase the other components as well. For beef salted in brine and then boiled, the quality of the cut is not the most important factor; the integrity of the meat matters more. For this recipe I recommend choosing a single-muscle piece of round (rump). The main thing is that the piece should be even and whole, with as few sinews and membranes as possible. The meat turns out firm, incredibly appetizing, and looks beautiful. I recommend slicing it into very thin slices and serving it as a delicacy! Salted beef pairs perfectly with vintage wines with olives, Brie cheese, and other treats. Store this meat wrapped in culinary paper in the refrigerator for no more than two to three weeks. I wish you success. Serve with greens and sauce.
Instructions
- 1
Step 1
Pierce the piece of meat with a wooden toothpick or skewer every 1.5–2 cm. Do this on all sides and deep into the meat. Rub with sugar and refrigerate in a vacuum bag for two days. Turn the meat over several times a day.
- 2
Step 2
Grind the spices together with sea salt and add nitrite. Rub the piece of meat thoroughly with the mixture. Rub the mixture thoroughly into the piece. Return the meat to the vacuum bag and refrigerate for another 6 days. Turn the piece over each day, rubbing it with the brine that has formed.
- 3
Step 3
After 6 days, remove the meat from the refrigerator and rinse it under cold running water. Then let it rest for a while (a couple of hours). Next, place the piece in a heavy-bottomed pot. It is important that the meat does not touch the sides of the pot. Sprinkle the meat on top with finely chopped salt pork. Pour in water, cover with foil, and press the lid down firmly.
- 4
Step 4
Preheat the oven to 150°C and place the piece of meat in it. Cooking time depends on the weight of the meat. On average, 1 kg of meat requires 1.5 hours of baking. After baking, remove the pot and let the meat cool for 2–3 hours without opening the lid.
- 5
Step 5
Remove the cooked meat from the pot, wrap this piece in wax paper, and keep it under a weight in the refrigerator for 24 hours.
- 6
Step 6
Cut the cooked meat and serve it at the holiday table.