Ingredientes para Armenian Basterma Dried Cured Beef
- 1 (2 1/2-3 lb) beef round or eye round roast (cut 1 1/2 inches thick)
- 1/4 cup kosher salt
- 1/2 cup chaimen (Armenian spice)
- 1/4 cup sweet paprika
- 1 tablespoon red pepper
- 1 1/2 teaspoons black pepper
- 1 tablespoon kimion (cumin)
- 1 teaspoon allspice
- 10 garlic cloves, pressed
- water (as needed)
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Cómo preparar Armenian Basterma Dried Cured Beef
- Select a 1.5-inch thick cut of beef from the rib section, approximately 2-3 pounds.
- Pierce one end of the beef with heavy string or twine, creating a loop for hanging.
- Generously rub the beef with 1/4 cup kosher salt. Place the beef in a refrigerator, weighted down with a heavy object (approximately 5-10 lbs). Turn the beef once a day for 3 days.
- Rinse the beef thoroughly under cold water and soak in fresh, cold water for 1 hour.
- Drain the beef and pat it completely dry with paper towels or clean kitchen towels.
- Repeat steps 4 and 5 until the beef is completely dry. This may take several hours or overnight.
- Hang the beef in a cool, well-ventilated area for approximately 2 weeks, or until it is firm to the touch and has formed a dry, slightly hard exterior. (Note that the drying time may vary greatly depending on your climate and ventilation).
- Prepare the Basturma spice mixture (recipe follows):
- Thoroughly combine the spice paste ingredients in a bowl until you achieve a thick paste. Add water, one tablespoon at a time, as needed. Do not add too much water.
- Completely coat the dried beef with the spice paste. Place in a food-safe container and refrigerate for 2 weeks, turning occasionally.
- After 2 weeks, hang the spiced beef in a well-ventilated area for another 2 weeks to allow the flavors to develop.
- Once the drying is complete, slice the Basturma paper-thin and serve with pita bread and Armenian string cheese. Enjoy! Store leftovers refrigerated or frozen.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
0g
Fat
0g
Carbs
0g
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