Today I’m bringing you into my kitchen for a truly special preparation, ideal for serving during the Christmas holidays: Dry Marinated Beef. It is a recipe to be read, one of those that is prepared with care and then left to rest to allow it to mature properly.
The first time, just after graduating from culinary school, I tried this method using a side of salmon and then a pork tenderloin; the only thing missing was the beef.
In this case too, I was proud of myself, not only for the excellent result but because reaching the achieved deliciousness, this recipe required patience and attention.
I hope you will try it because despite appearances, it doesn’t require great culinary skills.
Anna – lappetitovienmangiando
If you like marinated or raw meat in general, don’t miss the following links:
- Cost: Medium
- Rest time: 10 Days
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1.1 lbs Beef Roast (Piccione)
- 1.76 lbs fine salt
- 1.76 lbs raw cane sugar
- 2 tbsp mixed peppercorns
- 1 tbsp cloves
- 2 sprigs rosemary
- 1 bunch sage
- 1 tbsp dried thyme
- 1 tbsp dried oregano
Tools
- 1 cotton straining cloth
- 1 Knife
- 1 Cutting board
- 1 Container
- 1 Plastic wrap
- 1 Paper towels
Preparation
First, in a large bowl, mix the salt with the raw cane sugar (if you don’t use it, white sugar can be used).
Divide the obtained mix in two and spread one part at the bottom of the container. Also add half of the mixed peppercorns, cloves, and place the piece of meat on top. Cover with everything that remains, seal with plastic wrap, and let it rest in the refrigerator for 6 days. On the third day, turn the meat and cover (not necessary).
After 6 days, remove the meat from the marinade, which has become almost liquid, quickly rinse under running water to remove spices and salt, and pat dry with paper towels to dry well. At this point, chop the fresh herbs and mix them with the dried ones. Distribute them all around the meat, add a grind of fresh pepper, wrap everything in a cotton cloth and put it back in the fridge for seasoning. It will take at least 4 days.
Once the necessary time for the maturation of my Dry Marinated Beef: My Slow and Fragrant Method has passed, I bring it to the table, but only after slicing it thinly with a sharp knife.
Tips, Variations, and Storage
It keeps perfectly in the refrigerator, wrapped in a cloth, for at least 15-20 days.
I recommend placing it in the lower part of the refrigerator, which is the coldest.
It can also be sliced and frozen like any other deli meat. Then it will only take a few minutes to defrost.
Rather than a traditional cloth, I recommend the cloth used for filtering cheeses, as it is more breathable.
For a more balsamic note, juniper berries can be added.
For a more balsamic note, juniper berries can be added.
For a more balsamic note, juniper berries can be added.
For a more balsamic note, juniper berries can be added.
FAQ
Is a specific cut of beef needed?
Yes, preferably the one that would be used for a roast.
Can the marinating time be shortened?
Better not: the proper maturation depends exactly on the long times.
Is it eaten cold?
Yes, just like prosciutto or bresaola.
