All Kinds of Preservers - Beef

 Ingredients: 1 kg beef 3 tablespoons salt 1 tablespoon sugar 1 tablespoon green pepper 1/2 tablespoon allspice 1/3 tablespoon cumin 5 sprigs thyme Garlic better absent (but some will...) Dry white wine

With the arrival of autumn, the gates of culinary traditions that accompany us in the cold season open. Pastrama, a beloved dish, becomes a reliable companion on winter tables, offering not only flavor but also nostalgia. Sheep, beef, pork, chicken, and duck are the stars of this preservation process, and each has its charm. All it takes is a little patience, but every moment dedicated is worth it.

Beef pastrama is undoubtedly one of the most appreciated options, and making it at home ensures a much better product than those available commercially. Manufacturers often add water and preservatives, but homemade pastrama, without these additives, has an authentic taste and superior texture. Recently, I completed the drying process of beef pastrama, while the pork one still needs a little more time to dry. The chicken and duck breast pastrama has already been devoured, but that’s no problem; I will prepare more and share them with you if there is interest.

I cannot provide exact quantities, but I can give you a rough guide. For one kilogram of beef, I use three tablespoons of salt, one tablespoon of sugar, and my favorite spices, such as pepper, thyme, and allspice. I have tried both beef rump and ribeye, and I was impressed that both turned out equally tender and juicy, demonstrating that it is not necessarily required to use the most expensive cuts to achieve a delicious result.

Start by washing the piece of meat in wine, letting it soak in its aroma while you crush the spices in a mortar. This is an essential step that will enhance the final flavor. After crushing the green pepper, thyme, cumin, and allspice, remove the meat and let it dry. Cut it along the grain and start a generous massage with the spice mixture, ensuring that each fiber is well impregnated.

Prepare a plastic wrap and lay out a mixture of salt and sugar in a 3 to 1 ratio. Place the meat on the salt layer, making sure each piece is well covered. Wrap it tightly in the plastic and place it in a tray with a rack, leaving it in the refrigerator for a week. It is important to turn the meat every 24 hours and drain any accumulated liquid.

After this period, remove the meat, give it a quick bath in white wine, and label it with the date. Now, the meat is ready for drying, which should last at least two weeks. In the meantime, if you have patience, you can leave it longer, even a few months in a cellar, where it will develop a noble mold that will enrich the aroma. The pastrama obtained can be consumed after two weeks, but it will certainly gain in complexity and depth if left longer.

To serve it, it can be accompanied by a simple sauce, such as a whipped egg yolk sauce or, for the adventurous, a béarnaise sauce. This spiced pastrama offers an unforgettable culinary experience, bringing warmth and flavor to the cold winter days. Enjoy it with pleasure!

 Tags:  garlic sugar christmas and new year's recipes gluten-free recipes lactose-free recipes