Basturma is raw meat, which is usually served to a festive table, to pamper and surprise guests with an original dish. But, it turns out, it is not difficult to cook it at home. Check it out for yourself!
Recipe for beef basturma
Ingredients:
- pulp of beef - 2 kg;
- Ground coriander - 3 tbsp. spoons;
- filtered water;
- chaman - 0,5 items;
- salt is large;
- caraway;
- chilli;
- ground paprika.
Preparation
We will tell you how to make beef basturma yourself! So, the meat is processed, cut into several equal pieces of rectangular shape and put in salt solution. Leave the beef for about 5 days, put in the fridge, and then soak for 4 hours, changing the water every 30 minutes. After that, dry the meat dry, tightly wrapped in cotton cloth, install the press on top and leave for 3 days, every day, changing the fabric. Next, in each piece on top of the hole, insert a wooden skewer and hang the pieces of wire for a dry, well-ventilated room for a week. Take the chaman and all other spices, dilute them with water, close the lid and remove the mixture for the night in the refrigerator. The next day, we smear pieces of meat obtained by breading and immediately hang it for drying for 1 week. Ready basturma is served to the table as a meat snack, cut into thin slices.
Basturma of beef at home
Ingredients:
- beef tenderloin - 2 kg;
- black ground pepper - pinch;
- filtered water;
- salt is large;
- chilli;
- paprika;
- hops-suneli ;
- Dried garlic - 1 sachet;
- spice.
Preparation
In the pan, pour the water and throw so much salt to pop up a raw egg. Then take it out and lay out pieces of meat. From above, lightly press it down so that it is constantly in the water. We send the workpiece for 2 days in the refrigerator, and then squeeze it and set it up all night under the press. In a bowl, mix all the seasonings mentioned: ground pepper, salt, sweet paprika, hops-suneli, chopped chili and dried garlic. The resulting mixture is abundantly coated with each meat piece, we make a hole in each hole and pass a rope. We wrap beef slices in dry gauze and hang in a well-ventilated room for 2 weeks. Ready basturma served as a festive snack, cut into thin slices.