Armenian Basterma Dried Cured Beef Recette

Experience the rich, spicy flavor of authentic Armenian Basturma! This incredibly flavorful dried cured beef is a culinary masterpiece. A rare delicacy, our recipe guides you through the traditional curing process, resulting in a tender, intensely aromatic jerky perfect for slicing thinly and serving with pita bread and Armenian string cheese. Prepare for a taste of heaven!

Préparation 720 min

Cuisson 47520 min

Calories 5.3 kcal

Protéines 0g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Armenian Basterma Dried Cured Beef ?

Armenian Basterma Dried Cured Beef prend environ 48240 minutes du début à la fin — environ 720 minutes de préparation et 47520 minutes de cuisson.

Combien de calories contient Armenian Basterma Dried Cured Beef ?

Armenian Basterma Dried Cured Beef contient environ 5.3 calories par portion, avec environ 0 g de protéines, 0 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Armenian Basterma Dried Cured Beef ?

Les principaux ingrédients de Armenian Basterma Dried Cured Beef sont Beef, Salt, Chaimen, Paprika, Red Pepper, Black Pepper. Consultez la liste complète avec les quantités ci-dessus.