Usuba
Salted Beef Tenderloin Carne Salada
A traditional Italian dish made from salted beef. A variant of cold appetizer served as carpaccio or added to salads. The degree of salting depends on the amount of salt: at 200 g per kilogram of meat, it takes about three weeks to prepare. Requires storage in a cool place under a press with regular draining of liquid.
- Total
- 15 min
- Standard serving
- 244.4 g
Ingredients
Total 6
Instructions
- 1
Step 1
Clean the meat from films, fat and sinews. Pat dry with a towel to remove excess moisture from the surface.
- 2
Step 2
Prepare the pickling mixture. Crush the garlic with the flat side of a knife and mix with salt, bay leaves, juniper berries, and black pepper. If desired, add a little red wine.
- 3
Step 3
Place the meat in a ceramic or glass dish. Add the prepared spices and knead everything together thoroughly.
- 4
Step 4
Place the meat under a press (a liter jar filled with water will work). Store in a cool place with a temperature of 12–17 degrees. Drain the liquid that forms daily or every other day. With this amount of salt, the meat will be ready in approximately three weeks.
- 5
Step 5
Serve the finished carne-salada as carpaccio, add it to salads with white beans and red onions, or use it for stewing and boiling.
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