Decoration of the festive table in many families are meat delicacies, but since the prices for them are quite high, you can rarely indulge yourself with such products. Meanwhile, most of the meat delicacies offered by retail chains can be cooked at home, especially since such dishes as dried beef are prepared for a long time, but very simply.
Choosing meat
The first thing to consider is that not all meat can be withered at home. To prepare a delicious delicacy, choose a tenderloin, preferably a thin edge, of course, from a young animal. The meat of the old cow, although it will be waxed, will turn out to be quite tasteless and very tough, possibly with foreign flavors and flavors, so it's better to overpay and choose a fresh piece of veal. Particular attention is drawn to the fact that the meat should not be frozen - we are not preparing the stew.
Preparation
The selected piece of meat of the house must be processed. To befied beef in the home turned out delicious, cut with fillets all the films, veins, fat. Thoroughly wash the beef and dry properly with paper towels or napkins. For drying, we need a lot of gauze or other rare tissue. It should be a fabric made from natural fibers, absorbing the moisture well. Tell you how to make tender beef in the home.
Classic Edition
Ingredients:
- beef or veal - 1,3-1,4 kg;
- salt sea large - ½ cup;
- white domestic sugar - 5 tbsp. spoons;
- mixture of peppers (black, white, red, fragrant) - 1 tbsp. a spoon;
- pepper spicy ground red - 1 tbsp. a spoon;
- juniper berries - 1 large handful;
- a mixture of herbs dried (hops-suneli) - 2-3 tbsp. spoons;
- savory - 2 tbsp. spoons;
- coriander - 1 tbsp. a spoon.
Preparation
To make a delicious, delicate, literally melting in the mouth beef, we prepare this dish in several stages. First, we pickle the meat. Mix the salt and sugar, put the beef in a deep enamel container, well panimiruem salt mixture, set the yoke. In the fridge we stand our meat for 6-8 days, twice a day we express the juice that stands out. Next, we scrape off the remains of the salt mixture or wash a piece of meat and dry it. All spices and dried herbs are ground into a homogeneous mixture, slightly diluted with water and well lubricated surface of beef. We wrap the fillet in several layers of gauze or in a clean cloth, tightly bandaged and weed out, hanging in a draft, about 12-18 days. The length of the process depends on the thickness of the piece of meat, and on how much dense and dried beef you want to get.
If there is nowhere to hang meat, prepare beef jerky in the refrigerator - the recipe is no different, only the fabric needs to be changed as it gets wet - about once every 4-6 days.
Fast beef
Much faster prepared beef jerky in the oven. This recipe is also quite simple, you do not need to change the fabric and wrap beef in layers of gauze.
Ingredients:
- veal or young beef (thin edge) - 1,2-1,4 kg;
- salt iodized large - 1/3 cup;
- Dried vegetables (a mixture of onions, carrots, garlic) - 3-4 st. spoons;
- a mixture of dried herbs - 3-4 st. spoons;
- freshly ground black pepper - 1 teaspoon with a slide.
Preparation
We prepare the meat, mix the salt with herbs, vegetables and pepper. With this mixture we fall asleep meat and stand it day or night in a refrigerator, periodically turning over. Then we put the fillet on the grate, install it in the middle part of the oven, put the container under the meat, into which the juice will flow. Dry the beef for about 18-20 hours at a temperature of about 30 degrees. It is important that the pieces of beef are not very thick - no more than 3 cm in diameter, otherwise they will not last.