Best recipes and tips for cooking raw beef

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Treat yourself with sausage or other dry-cured delicacies like many people. It's almost impossible to buy quality products today. Or they will be very expensive. But few people realize that you can cook dry-cured beef at home, and for this it is not at all necessary to have extensive knowledge in cooking. You just need to stock up on quality products and show some patience.

History of the dish

Beef has always enjoyed considerable popularity in many countries around the world. Not too fatty, it could be stored much longer than pork. And the cows themselves require less attention and care than pigs.

But the question always arose: how to keep meat tasty and he althy for many weeks? Still, refrigerators were invented relatively recently, and before that, fresh meat could become prey for flies that lay their eggs in it in a matter of hours. Yes, and without these flying parasites could not be stored for a long time. That is why quite similar inventions were invented in different parts of the world.storage methods. As a result, craftsmen prepared speck, prosciutto, basturma, jamon and other dishes. But in fact, all of them were and remain varieties of dry-cured beef, which we will discuss in the article.

Benefits of raw meat

Of course, the main advantage of dried beef is the ability to be stored for a long time. But it is also worth noting the excellent taste. Still, modern store products cannot boast of usefulness. To prepare jamon or basturma, they often take not the freshest meat, which, thanks to the marinade and seasonings, acquires a more pleasant smell. And it’s not even worth talking about sausage - it rarely includes selected meat, which one would like to eat. And this applies to both cheap varieties and rather expensive ones.

That's why the only way to enjoy a really high-quality dish is to master the recipe for home-dried beef and try to bring it to life.

Cooking nuances

There are a lot of recipes for this delicious dish. But basically they differ in the composition of the seasonings that are used when marinating meat. In addition, it is necessary to provide a certain temperature for drying, and there should not be sudden changes. For example, if the temperature in the place where the meat is cooked rises sharply, then the product itself, which remains cold, will begin to condense moisture on itself. And this is unacceptable - the drying process itself is aimed at bringing the amount of water in the meat to a minimum.

Therefore, withstand a constanttemperature is very important. If this is not possible, then you need to at least do without sharp drops. In cases where the entire environment gradually cools or heats up, moisture will not settle on the meat.

How to choose meat

Now we come to one of the most important moments of cooking - the choice of meat. If you make mistakes here, then even the best dry-cured beef recipe will disappoint - you will not be able to achieve a flawless result.

First of all, it is worth advising not to take frozen meat. Fortunately, in the markets today you can still find fresh, and even steam beef. When frozen, moisture breaks the meat cells, worsening the taste. And it is not known how many days, weeks or months frozen beef was stored in incomprehensible warehouses. But fresh meat is always fresh meat - it will make really exquisite basturma.

In addition to the freshness of the product, you need to take care of the correct choice. It is best to take the neck or tenderloin. Fat is the least here, and the meat itself is surprisingly tender. Therefore, the finished product will turn out great.

In general, the amount of fat should be minimal. Still, it is he who deteriorates most quickly - over time it can turn rancid. And then, as in the proverb about honey and tar.

So, the success of the whole operation depends on the correct approach in choosing meat.

Classic recipe

To begin with, consider the simplest recipe - the classic one. To implement it, you will have to be patient. But the result will not disappoint - this isexactly.

You will need the following ingredients:

• 1 kg beef;
• 700g s alt;
• 1 teaspoon red pepper;
• 2 teaspoons black pepper;
• 3 teaspoons paprika;
• 1 teaspoon dried garlic;
• 2 tablespoons brandy.

Meat must be cleaned of films and rinsed well. If this is one large piece, then it is worth cutting it into several narrower ones. After that, you can start cooking. S alt mixed with black pepper and cognac. Rub the mixture into the pieces of meat. Pour some of the s alt into the bottom of the pan and put the meat on top. S alt again and meat again - until both ingredients run out. Remove for a day in the refrigerator. Check every few hours to drain excess fluid.

After 24 hours, remove the meat, wipe it with a paper towel. Leave it to dry on the table, meanwhile, mix the paprika, red pepper and garlic. Thoroughly roll the meat in the mixture, wrap in 3-4 layers of gauze, wrap with thread and hang in a cool place where the temperature is from +4 to +10 degrees Celsius. It should dry here for 10-15 days, after which you can bring it home, unfold it and enjoy an unusual delicacy.

Vyalim in the oven

If you don't have the desire or the ability to wait that long, you can use another method, much faster, but far from the classic one. This will be a Texas dish - jerky.

Take:

• 800g beef;
• 1a tablespoon of s alt;
• 1 tablespoon dried garlic;
• 1 tablespoon red pepper.

The meat here will have to be slightly frozen so that you can cut it into really thin pieces - 2-3 millimeters each. Of course, the knife must be very sharp. When all the meat is cut, mix all the seasonings and sprinkle the pieces with the resulting mixture.

The baking sheet should be covered with parchment and the meat with seasonings should be laid out on it. Preheat the oven to 110 degrees and remove the baking sheet there for 3 hours. After about two hours, you need to take out the baking sheet and turn the pieces over so that they dry evenly. After the time has elapsed, the dish is ready - you need to let it cool and you can enjoy it.

Vyalim with wine

Italian dry-cured beef can be cooked, resulting in bresaola. In this case, wine is required. In general, you need to stock up on the following ingredients:

• 1 kg beef;
• a glass of dry red wine;
• 1 kg coarse s alt;
• 10 tablespoons black pepper;
• rosemary, paprika, thyme, oregano and dried garlic to taste.

Meat cut into narrow strips. Mix pepper with s alt. Mix everything in layers in a saucepan, pour wine over and put in the refrigerator for a week. After this time, take out the meat, dry it well with paper towels, wrap it in gauze and hang it on the balcony for one to two weeks. After 7-15 days, you will have a great opportunity to enjoy real bresaola - this canboast far from every sophisticated gourmet!

Cooking sausage

Of course, jamon, bresaola or basturma is good. But sometimes you just want a real, tasty sausage, which today is difficult to buy in stores even for a lot of money. Therefore, we will tell you the recipe for dry-cured beef sausage. At home, it is only a little more difficult to cook it than a simple basturma. True, it takes a lot of time to mature. But you definitely won't be disappointed with the result.

For cooking you need to take:

• 1 kg beef;
• 25g s alt;
• 2g cumin;
• 2g ground black pepper;
• 1g sugar;
• 1g food s altpeter.

After that, the work itself begins.

The meat should be cut into 5-7 pieces, mixed with s alt and put in the refrigerator for a day. After this period, take the meat and dry it with napkins. Scroll in a meat grinder with a large grate, mix with seasonings and s altpeter, leave in a cool place for 72 hours - the minced meat should “ripen” well.

Now skip the resulting minced meat with a finer grate.

Prepare the intestines in advance - preferably pork. Rinse them so that not the slightest unpleasant odor remains. Now fill the intestines with the resulting minced meat - it is advisable to use a special nozzle for a meat grinder. Make sausages small - 20-30 centimeters or even less. Tie tightly with threads on both sides.

Give the sausages a horseshoe shape and take them to a cool place (but notcold!!!) - for 30 days. Bring them home for a short time every week and squeeze them-between two cutting boards, for example-then return them to the balcony or refrigerator.

When a month has passed, you need to leave the sausages between the boards for about a day, pressing down on top with a weighty oppression.

You can be sure that the resulting homemade dry-cured beef sausage will not disappoint even the pickiest connoisseur.

Who might come in handy

All products prepared according to the recipes described above can decorate the table of any gourmet. In addition, they can be taken on nature, for example, if you are fond of tourism. It is no longer necessary to carry stew with you, the quality of which has not been pleasing in recent years. Now you will have natural meat at hand - without streaks, fat and a heavy, uncomfortable jar. After all, you can take clean, selected meat, which will easily be stored for several weeks.

How to store properly

To keep the finished product as long as possible, you need to know certain rules.

Beef should be wrapped in several layers of paper towel and put in a plastic bag. It is not recommended to put it in a bag right away - in this case, the moisture released from the meat will become a source of mold and the speedy spoilage of the delicacy. The paper towel will easily absorb the liquid into itself, so that the shelf life will increase significantly. Do not forget to make a note - for example, with a marker, when the delicacy was prepared. Then, if you decide to cook several batches, you will not get confused and easilydistribute the order of use. And it will be very useful to know how long dry-cured beef has lain without losing its excellent taste.

In this state, the meat can be stored at room temperature for up to a month. In the refrigerator - as much as 6 months. And in the freezer, thanks to the complete removal of water, it will not lose its excellent taste even for a year.

Conclusion

This concludes our article. From it you learned different recipes for dry-cured beef with photos that can whet the appetite of any person. They also made sure that cooking meat in such exquisite ways is much easier than it might seem at first glance.